Candied Oranges

• 8 medium navel oranges, preferably organic, quartered lengthwise
• Water
• 5 1/2 cups granulated sugar
• 1/4 cup light corn syrup

1. In a large saucepan, cover the oranges with water and bring to a boil.
2. Reduce the heat and simmer for 30 minutes.
3. Using a slotted spoon, transfer the oranges to a baking sheet lined with parchment paper.
4. Pour off the water.
5. In the same saucepan, combine 4 cups of the sugar with the corn syrup and 2 cups of fresh water and bring to a boil over moderately high heat; stir constantly until the sugar is dissolved.
6. Add the oranges and cook over low heat, stirring once or twice, until they begin to look glassy, about 1 1/2 hours.
7. Raise the heat to high and boil vigorously for 7 minutes; the rinds will begin to look translucent.
8. Remove from the heat and let the oranges cool in the syrup.
9. Using a slotted spoon, transfer the oranges to a baking sheet lined with parchment paper.
10. Let the oranges stand uncovered overnight or until tacky to the touch.
11. Reserve the cooking syrup.
12. Bring the syrup to a boil over high heat.
13. Add the oranges and boil for 10 minutes.
14. Let cool completely in the syrup.
15. Using a slotted spoon, transfer the oranges, skin side down, to a rack.
16. Let stand until tacky.
17. Put the remaining 1 1/2 cups sugar in a paper bag, add the oranges and shake until well coated.
18. Dry the oranges on a baking sheet lined with parchment; sugar them again if they still seem moist.
19. Let the oranges stand uncovered overnight or for several days.

oranges, water, sugar, light corn syrup

Taken from www.foodandwine.com/recipes/candied-oranges (may not work)