Wash the oranges well. Slice the oranges into quarters lengthwise. Remove the orange & put aside/use for a different use.

Remove all of the pith from the skin of the oranges. The pith is the white between the peel of the orange & the fruit. You can do this by holding a sharp paring knife parallel to the orange & carefully slicing it off. Try to leave as little pith as possible without ripping the peels.

Slice the peels into ¼" wide strips.

Boil the peels in a pot of water for 15 minutes. Drain the peels in a colander, rinse and then drain again. Discard the water from the pot.

Repeat this process two more times to reduce the bitter flavor. Do not skip this step.

Add the 1 cup of fresh water and the sugar to the pot and bring it to a boil. Boil it for a couple of minutes until the sugar is dissolved.

Add the citrus peels, reduce the heat to low and simmer for 45-60 minutes, stirring occasionally, until the peels become translucent and the syrup becomes lightly syrupy.

Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds, then lay in a single layer on a parchment lined baking sheet. Let sit for 5 minutes.

Place the peels into ziplock bag with sugar in it & shake to coat.

Spread the candied citrus peels out on a wire rack to cool & dry completely, 1-2 days.

Stored in an airtight container in a cool, dry place, the candied citrus peel will keep for at least a month.