3 blood oranges, scrubbed clean

4 cups (840 g) sugar

3 cups (750 ml) water

On a work surface, slice and discard both ends of the oranges. Cut each orange into -inch (5 mm) thick slices. Remove any seeds. Set aside.

In a large pot over medium heat, bring the water and 3 cups (630 g) of the sugar to a boil. Add the orange slices and simmer over low heat for 10 minutes. Remove from the heat. Let cool in the pot for 1 hour and 30 minutes.

Bring the oranges and syrup back to a boil, adding cup (70 g) of the sugar. Simmer over low heat for 5 minutes. Let cool for 1 hour and 30 minutes off the heat. Repeat the cooking and cooling process twice more, stirring gently a few times so the oranges cook evenly. Let the candied slices cool for 1 hour and 30 minutes in the syrup in the pot. The slices are candied when the peel turns translucent.

Place a wire rack over a baking sheet. Drain the oranges and lay each slice flat on the rack. Let dry for 24 hours, turning after 12 hours (see note).

The candied orange slices will keep for several weeks in an airtight container in a cool, dry place. To prevent the slices from sticking together, place them between squares of parchment paper.

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