Instructions: Scrub the oranges well with a vegetable brush. With a single hole citrus zester, cut one continuous, unbroken strip of zest from each orange in a spiral. Cut the strips into twelve 8-inch lengths.

Combine 1 cup sugar and 1 cup of water in a heavy-bottomed saucepan. Bring to a boil over medium high heat, stirring until sugar is dissolved. Reduce heat to medium-low, add orange strips, and simmer for 25 minutes, until slightly translucent. Remove from heat.

Remove strips of orange zest, one piece at a time, from the cooking liquid, and allow them to cool to the touch. Twist each strip in a corkscrew shape around a skewer. The ends of the zest should stay in place or just loosen slightly. Place on a baking rack, and allow to dry until stiff, about 6 to 8 hours. Gently loosen zest from skewer. On a plate, roll zest in the sugar, and serve with Ginger and Blood Orange Punch (see recipe).

Yield: 12 sticks

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