Instructions
Use a potato peeler to remove the orange zest from oranges in large chunks. Get as little white pith as possible--that's the bitter part. Cut peel into thin strips.
In a 2-quart saucepan combine the sugar, water, and cayenne pepper or rosemary. Cover and bring to boiling. Add orange peel strips. Return to boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, over medium-low heat. Mixture should boil at a moderate, steady rate over entire surface. Cook, stirring occasionally, for 15 minutes or until peel is almost translucent.
Using a slotted spoon, remove peel from syrup, allowing syrup to drain off of peel. Transfer peel to a sheet of waxed paper. Set cooked peel aside until cool enough to handle but still warm and slightly sticky. P
lace about 1/4 cup sugar in a tupperware with warm peel. Cover and shake thoroughly to coat. Put peel back on waxed paper and allow to dry for 1 to 2 hours.Store, tightly covered, in a cool, dry place for up to 1 week. Or freeze for up to 6 months.

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Yields: 1 cup