I have made my own candied orange peel. Choose navel oranges that have thin fragrant peel. Simmer pieces in water to cover for a half hour and throw that cooking water away. Then add 1 cup water and 1 cup sugar and simmer covered for a half hour. Add another cup of sugar and simmer again. This stays moist and is much less bitter than any kind that you can buy. If you want to boost the orange flavour, add some Boyajian oil to the chopped pieces and toss, the day before you want to start baking. Thanks for sharing your recipe Irene. I think Susan Reid has shown this in the Baking Sheet too. I guess it's time to give it a try this holiday season! ~ MaryJane

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