1 hour and 40 minutes

Unwaxed or organic oranges, 4
Fresh ginger, 3,5 oz
Sugar, 12 oz + extra for coating
Cloves, 15
Cinnamon, 2 sticks
Water, 2 cups
Grated nutmeg, the tip of a tsp
vanilla pod, 1


Wash the oranges, slice them into quarters and remove the skins. This is easily done by scooping them out with a spoon. Make sure to leave the white pith attached. Slice the peels into thin slices.
To remove the bitterness of the orange peel, place the peels in a saucepan and cover with cold water. Bring to the boil and simmer for 3-4 minutes. Drain and repeat this process 2 more times.
Wash the saucepan, then add the water, sugar, split vanilla pod, cloves, cinnamon sticks and grated nutmeg.
Bring to the boil and stir occasionally to dissolve the sugar. Slice the ginger into thin slices, using a mandolin if you prefer. Add the orange peels and the sliced ginger to the pan.
Simmer on a low heat and stirring; the orange peels need to look slightly translucent and the syrup has to thicken up. It will take about 1 hour and 30 minutes. After this process, you will need to let the peels dry overnight (or at least 10 hours).
Remove the peels and the ginger using tongs and place them on a cooling rack.
Put a sheet of parchment paper underneath the rack to avoid extra mess.
Toss with sugar and serve. You can also dip them in dark chocolate for a touch of luxury. The candies will last well for two weeks, in a cool and dry place, sealed in a bag.

Thanks to: My Little Italian Kitchen