Take some orange peel. Bring it to the boil a couple of times to soften them and lose some 
of the bitterness. Then let them simmer in a heavy sugar syrup (1:1) for about an hour. Allow to drip for a day… or more… then roll in sugar and stuff into jars.
This is courtesy of Stephanie Alexander; the recipe is actually for candied lemon peel, which I’ve also made and is delicious. You can eat it by itself – Stephanie says a piece with a post-dinner coffee is delightful – or put it on things: I put a piece on top of some 
gingernuts before baking and that was a winner. Not sure where these will end up, as yet, but I anticipate they’ll keep pretty well.
Later: well, unfortunately some orange peel kept well, and some did not. Given that 
this is the same batch of orange peel I can only assume that I did not sterilise this jar as well as I should. Which is a really shame, since I think they were going to be very tasty.
Le sigh.
Acts of Kitchen 