Title: Preserved Orange Peel (Rose Dosti)
Categories: Fruit Preserve
Yield: 2 Pints

8		Thick-skinned oranges
8	c	Water
3	c	Sugar
2 1/2	c	Water
1		Cinnamon stick
5		Cloves
2	ts	Lemon juice

Remove peel from oranges by cutting 8 slits around the oranges and peeling the peel off in wedges. Trim off excess pith. Roll each wedge up tightly, threading them together into garlands of 16, using a needle and thread - they will look sort of like ~@-@-@-@-@-@-@-@-@-@-@-@-@-@-@-@- Hang up to dry for 1-2 days.

Simmer these in 8 c water until tender, 40-60 min. Pat dry.

Combine remaining ingredients and bring to a boil. Add peels and simmer uncovered until syrup is thickened or until a thermometer reads 220F (104C). Remove from heat and cool.

Remove peels using clean tongs; snip and discard string. Drop individual loose peels back in syrup. Pour peels and their syrup into sterilized jars and cap in the normal fashion. May be processed in a water bath for long keeping.

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