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INGREDIENTS:

5 large tangerines, halved and juiced (save the juice to drink at breakfast time) 
2 cups granulated sugar, plus 1 cup for tossing 

Place the tangerine halves in a large saucepan with enough cold water to cover.
Bring to a boil, reduce heat, and simmer until the tangerine rinds are tender,
about 30 to 45 minutes. (Begin checking the rinds for tenderness about 20
minutes into the process, you don’t want them to become mushy.) You’ll know
they’re done when you can scrape away the pith (the white part) easily. Drain
the peels and when cool enough to handle, cut into 1/4-inch strips. In the same
sauce pan (now empty), combine 1 1/4 cups water with the sugar. Bring to a boil,
add the peels, reduce heat to medium, and cook until the peel is translucent, stirring
occasionally. Spread the candied peel onto an oiled cooling rack over a cookie sheet
and allow to cool and drain. Spread the remaining sugar in a large shallow bowl, or
on a cookie sheet. Add the drained peel to the sugar and toss to coat with the sugar,
separating the pieces as you do so. Spread the candied peel on a cookie sheet to dry
overnight. Store in an airtight container in the freezer or refrigerator.

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