Wash the oranges well
Peel the oranges in strips, avoiding too much white pith
Cut the peels into thin strips if desired
Place the peels in a pot and cover with cold water
Bring to a boil
Drain the peels
Repeat boiling and draining 2 to 3 times to reduce bitterness
Combine equal parts sugar and water in a saucepan
Heat until the sugar dissolves
Add the blanched peels
Simmer gently until the peels become translucent
Remove the peels with a slotted spoon
Toss the peels in granulated sugar
Spread the peels on a rack or parchment paper
Let them dry until no longer sticky
Store in an airtight container