[Sca-cooks] Candied 'orange' rind

[CLdyroz at aol.com]

Greetings unto the list!

I come begging another question....
I cannot find oranges. It just isn't the season yet, I think. I can find 
navel oranges, but they are yellow, and have a must on the skin-and they are 
limper then limp pasta.
I have found Tangelos, whose skin has the same texture and the color that I 
desire for the dish (firm and bright orange)
Will using Tangelos have any difference in the dish? 
This isn't for an A%S entry...yet. ... ;)

thanks!

Helen
She of a hundred questions-and grateful for every answer :)