CANDIED ORANGE SLICES

2 1/2 cups granulated sugar, divided 1 1/2 cups water

Pinch salt

1 or 2 navel or other seedless oranges,

rinsed well – enough for 10 slices

Remove ends from oranges and using a mandoline, cut 1/8-inch thick slices. You want 10 slices.

In a large saucepan, heat 1 1/2 cups sugar and water just until sugar is dissolved. Add orange slices to the liquid, keeping them flat. Do not stir. Bring mixture to a boil and then reduce heat until it is just lightly simmering. Cook 2 hours and turn slices. Continue cooking until syrup has thickened and darkened and the slices have darkened. The rind and the flesh of the orange will become translucent and shiny. This can take up to 8 hours total. Continue turning the slices every few hours. Be careful that the heat doesn’t become too high or the syrup can burn.

When slices are ready, remove from syrup and drain. Reserve syrup for sweetening your next cup of hot tea. Put remaining 1 cup granulated sugar in a pie plate. Add orange slices one at a time and press into sugar, coating all sides evenly. Arrange coated slices on a wire rack and allow to dry uncovered overnight in a warm, dry place. An oven with a pilot light is ideal. Store in an airtight container until ready to use. Makes: 10 slices

Per slice: 70 calories (percent of calories from fat, 0), trace protein, 17 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 13 milligrams sodium.