Candied orange peel

There is a glut of oranges now, and when I saw a recipe to use the rind, I had to try it out. Unfortunately, I wasn't very careful in removing the pith, and there is a slight undertone of bitter in the candied orange, but it does taste really good with curds.

Peel of 8 oranges
1 cup sugar
1 1/2 cup water


Method:
Cut the orange peel into strips, and soak in water for 4-6 hours. Remove the white part of the peel, making sure nothing is left behind.
Heat 1 1/2 cups water in a pan, add 1 cup sugar, and stir till it dissolves completely.
Add orange peel. Bring to a boil, then reduce the flame and allow it to simmer for 30 minutes till the rind starts turning translucent.
Pour into a sterilized container, and either have it as such, or use in cooking