Preserves, and putting food by

Orange marmalade is the food for the day - not a lot -- but some.  Also from the peels - I'm candying some and drying the rest. 

DRIED ORANGE PEEL Peel orange. Remove all white parts.  Dry in drier or in very slow oven.  When completely dry and tough and brittle store in closed jar for use in tea, making an incense, or flavoring (ground up) in cookies, etc.

CANDIED ORANGE PEEL Peel fruit.  Remove all white parts.  Cut in 1/2 inch or smaller squares - can also be cut in shapes like flowers, hearts, etc.  Put rinds under dripping faucet for day or 2 then put into pot of water (3 parts water to 1 part orange peel - and bring to a boil.  Cook 15 minutes then plunge in cold water.  Drain.  Weigh.  Equal amount weight sugar as oranges plus just enough water to make paste.  Cook over medium heat stirring constantly.  When thick to way I like it - pour rind and syrup into warm jars, seal with sterilized lids.  Store in cool place.

I would LIKE to make some orange liqueur - but unless my son or my dd drinks it - it would go to waste - either that or age more than 100 years!  With this - the rind is what's important again - white part being removed.