Candied Orange Peel

Wash the oranges thoroughly with a brush and baking soda, then peel them into quarters.

Prick each peel frequently with a toothpick without piercing all the way through.

Place the peels in a bag, tie it shut, and put it in the freezer for 24-48 hours.

Transfer the frozen peels to a container or pot, cover with cold water, and refrigerate for 48 hours, changing the water twice a day.

Drain the water, cover the peels with fresh water, and simmer for 2-3 hours until tender.

Drain the water and transfer the peels to a deep, narrow bowl or pot.

From days 1 to 7, drain the syrup daily, boil it with sugar and juice to the required temperature, and pour the hot syrup back over the peels.

On day 8, thoroughly drain the syrup and transfer the peels into clean jars.

Add glucose syrup to the remaining syrup, bring it to 110°C, and pour it over the peels in the jars.