Wash and scrub your oranges well to get rid of dirt etc. Pat dry with kitchen towel. Use a vegetable peeler to remove the orange peel without taking off the white orange pit. We only want the orange colored skin!
Keep a pot with some water to boil on the fire.
Now cut your orange peel into smaller strips. I like to cut it small so that I can use the orange peel later directly for cakes and sweet, but you can cut the peel into longer strips too if you want.
Add the cut orange peel to the boiling water and keep in the water for 3 minutes to blanch. This will remove some of the bitterness of the orange peel. Then discard the water and repeat the same process by adding water again and cooking it until boiling hot for another 3 minutes. Discard the water again.
Now to the orange peel, add the ¾ cups (150 ml) water and sugar together to the pot and keep on lower heat function. We want the orange peel now to simmer slowly for 45 minutes. Don't stir all to often with your spoon, just let it cook slowly and sometimes just swing the small pot so that nothing gets stuck on the borders.
After 45 minutes of simmering the orange peel should have become half translucent, that's a sign that they are ready to be taken out.
Keep a bowl ready with a sieve and pour in the whole orange peel content. You can use the orange peel syrup for drinks or other uses.
Now spread the candied orange peel pieces on a parchment paper and keep it to dry for a few hours in the kitchen or you can place it into the oven and dry the orange peel for 20 minutes at 200 Fahrenheit/ 100 Celsius. The whole point of drying is for prolonged conservation (as is the sugar), however, you can skip the drying process if you want your candied orange peels to be juicier.