Candied Orange Slices

Photo and recipe from www.chocolateandzucchini.com

 14 oz organic oranges, about 2 medium
 1 1/4 cups unrefined blond cane sugar
Makes 20 to 30
Wash the oranges well using a potato brush. With a sharp knife, slice each orange into thin slices, about 1 cm (1/3") in thickness: you can either slice the oranges horizontally to form round slices, or cut into each orange vertically, stopping at its spine and working your way around the orange, to create thin half-moon wedges (as pictured above).
Put the sugar in a large saucepan with 360 ml (1 1/2 cups) water, and bring to the boil over medium heat, stirring until the sugar dissolves. Lower in the oranges carefully to avoid splashing, return to a simmer, and cook for 15 minutes, uncovered. Cover and let cool completely in the syrup.
Later that day and/or the next day, repeat these simmering and cooling steps 4 to 5 times using the same syrup, adding a little water if it thickens too much, until the cooled orange slices reach the right consistency, halfway between tender and chewy.
Line a cooling rack with parchment paper, and spread the orange slices on it, draining each of any excess syrup. Let cool and dry overnight.
The orange slices will remain quite sticky, so it's best to store them (or package them up for gifting) in layers separated by parchment paper. They will keep for a few months in an airtight container at cool room temperature.