Oranges may not be local to Boston, but that doesn't mean you can't use them in a sustainable way. Candied orange peels are a decadent, delicious treat, incredibly simple to make, and use the part of the fruit you'd normally throw away.  Whip some of these up for your Thanksgiving table and give your dessert some sparkle.

Candied Orange Peel

Ingredients

• 2 thick-skinned oranges, like Valencias or Navels
• 1 cup sugar, plus more for dusting
• 1 cup water

Instructions

1. Slice the peel off of the oranges.  The easiest way to do this is with a channel slicer, which will make perfect ribbons.  Alternately, cut the orange into quarters and remove the peel whole from each segment with a sharp paring knife.  Try to get as little pith (the white part between the orange skin and the fruit) as possible.  Slice the peel into thin strips.
2. In a small saucepan, bring water and sugar to a boil.  Stir to dissolve sugar.
3. Add the ribbons of orange peel to the sugar water.  Reduce the heat, cover, and let simmer for 30 minutes to an hour, until the peels become translucent.  
4. Use a slotted spoon to transfer the peels to a plate.  Toss them liberally with more sugar and let them dry.

Save the orange sugar syrup to sweeten your tea, or use it to make the world's best orange martinis.

Candied orange peels keep well in the freezer or in a sealed container on the counter.  If they get soggy, just let them air out for an hour or two before serving and they will re-harden.  For an even fancier treat, dip candied orange peels in melted dark chocolate and let them cool.