Candied Blood Orange

I use citrus skin in a lot of ways. Zest for cooking. Zest for cello. Preserved lemons. This weekend I tried making candied peels, and it turned out pretty well. I don't do frou frou, so they aren't super pretty like these (recipe here, too), but they taste pretty good. This person used the same recipe, and also has some nice pics. Truffles seem like a really good way to use these!

These are really interesting to eat. Going down they are good, nothing super special. But the aftertaste lingers, for hours!

Update:
2nd try, more pics