- 1 kg bitter
- 1 kg sugar
Wash the oranges, dry them and rub them on a grater to take off a little of their surfaces. Place them in cold water. Score them vertically and take off the peel in sections. Take each piece of peel separately and wind it into a roll with the white pith on the inside; thread all the rolls onto a string, using a thick needle. Tie the ends so that they cannot unthread. Boil them in a large amount of water until they soften. Now place them in cold water and leave for a whole day, changing the water 3 or 4 times so that the peel loses its bitterness. Drain well and lay the string on a cloth to drain further. Place them in a pan and cover them with 1 cup of sugar and 1 cup of water. Bring to the boil and, shortly before the syrup begins to form, remove the string. Continue boiling until the spoon sweet is ready. Allow to cool and pack into clean, dry jars.