Glazed Orange Rind

• Peel from 4 blood oranges, in quarters, with strings removed and cut lengthwise into 1/4-inch-wide strips
• 4 1/2 cups cold water
• 4 ounces granulated sugar
• 1/2 cup raw (turbinado) sugar

1. Place orange rind and 1 1/2 cups of the water in a 2 1/2-quart souffle dish.
2. Cover tightly with microwave plastic wrap and cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
3. Prick plastic to release steam.
4. Remove from oven and uncover.
5. Strain orange peel, discard liquid and return peel to souffle dish with 1 cup cold water.
6. Cover tightly with microwave plastic wrap and cook at 100 percent power for 5 minutes.
7. Repeat this process twice, using half the remaining cold water each time.
8. Return drained orange peel to souffle dish and stir in granulated sugar.
9. Cover tightly with microwave plastic wrap and cook at 100 percent power for 8 minutes, stirring once.
10. Prick plastic to release steam.
11. Remove from oven and uncover.
12. Place a wire rack over a piece of parchment or wax paper.
13. Put orange slices on the rack so that they do not touch one another.
14. Allow to stand for about 1 hour to dry out slightly.
15. Toss orange peel in the raw sugar in a shallow bowl to coat evenly.
16. Return peel to the wire rack to dry out completely, for about 2 hours.
17. Store in an airtight box.

oranges, cold water, sugar, sugar

Taken from cooking.nytimes.com/recipes/6535 (may not work)