Candied Oranges

• 6 large juicy seedless oranges
• ½ pint water
• 6 oz

Use a very sharp stainless steel knife with a saw-edge to score each orange with long narrow cuts forming strips running from top to bottom of the fruit. Then peel these off with your knife, or a sharp potato peeler, as thinly as you can so that you have a heap of little pithless orange-peel matchsticks.

If you like a bland rather than a slightly bitter flavour, blanch the strips for on