For the Candied Orange Peel and Candied Lemon Peel: Wash 6-8 organic navel oranges and 5 organic lemons. Remove the peel by cutting off the stem and opposite ends of the fruit and scoring the fruit into quarters with a small knife, as shown in
this post. (Set aside the fruit inside the peels and eat or use in another recipe.) Scrape off some of the white pith inside the peels with a small sharp spoon or a small knife. Place the scraped orange peels in a 3-4 qt. pot and fill with water to cover. Bring the peels to a boil and boil for 5 minutes. Drain. Cover the orange peels with water and boil for 5 minutes as before, then drain and remove the orange peels to a cutting board to cool. Repeat the boiling process with the lemon peels, but boil the lemon peels one more time (for a total of three times). Slice the orange and lemon peels 1/4 inch thick (again keeping peels in two separate piles if you don't want to cook them together). In a 3-4 qt. pot, combine 1 cup of water with 2 cups sugar. Stir mixture until dissolved, and bring to a boil and cook until mixture reaches thread stage, about 230 degrees F on a candy thermometer. Stir in orange peel and lower the heat; cook for 10 minutes, stirring frequently. Remove the peels from the sugar mixture and let cool on a cookie sheet lined with parchment, separating the peels so they don't stick together. Bring the sugar mixture back to 230 degrees F and stir in the lemon peels. Lower the temperature and cook the lemon peels for 10 minutes, then remove to another parchment-lined cookie sheet. Let the peels dry for about 24 hours and then toss in about 1/2 cup granulated sugar until lightly coated. (If you need to use the peels for baking sooner than the 24 hours, you can let the peels dry for at least 5 hours and then toss in sugar.)