With the peel on, slice the oranges horizontally so you have thin crosscuts, about 3mm each
In a medium saucepan over high heat, heat the sugar, water, and orange juice until it comes to a boil
Place the oranges into the syrup, leaving the blood oranges out
Turn the heat to medium-low and let the slices candy for 10-12 minutes
Turn off the heat
Layer the candied oranges so they completely cover the base without any gaps for the perfect ombré effect
