Wash the oranges thoroughly and slice off the ends. Cut the peel into quarters, then slice into thin strips.
Place the peels in a saucepan, cover with water, and bring to a boil. Drain and repeat this blanching process two more times to reduce bitterness.
Combine sugar and water in a saucepan and bring to a gentle simmer. Add the blanched orange peels.
Simmer on low heat for 45–60 minutes, until the peels become translucent and the syrup thickens.
Remove peels and place them on a wire rack to dry for 12–24 hours.
Once dry, roll the peels in additional sugar if desired. Store in an airtight container.
