Orange Preserve

Ingredients

• 1 kg oranges
• 1.5 kg sugar
• water

Instructions

1. Remove the yellow outer zest with a fine grater or knife, working carefully not to remove the bitter white pith beneath. Cut the oranges in half widthwise and remove the seeds.
2. Place the orange halves in a pot of cold water and bring to a boil. Once they are tender, transfer them to fresh cold water. Over the course of five days, change the water every twelve hours, draining and replacing completely each time.
3. In a separate pot, prepare the syrup (almíbar) with the sugar and water. When the syrup reaches the proper consistency, add the drained oranges and simmer slowly over low heat until the fruit is fully candied and translucent. Transfer to jars, ensuring each piece is completely covered with a generous layer of syrup.
4. For a more elegant presentation, you may omit the zest-removal step entirely. Instead, soak the whole unprepared oranges in water for nine days, changing the water daily and frequently pricking the peel with a pin to help it absorb the liquid.