EnlargeCredit: Christopher Hirsheimer
MAKES 40-50 STRIPS
3 navel oranges 1 cup sugar
Trim ½'' off ends of navel oranges, then make a slit in rinds and scoop out flesh. Slice peels into ⅓-inch-wide strips, put in a bowl, cover with water, and refrigerate overnight. Transfer strips to a medium pot, cover with water, and bring to a boil over medium heat. Drain strips and set aside. In same pot bring sugar and ½ cup water to a boil until sugar dissolves. Add strips. Simmer until soft and glazed, about 30 minutes. Dry strips on a rack until tacky. Roll in sugar and dip ends in melted chocolate, if you like.