1. Prepare the Orange Peels: Wash the oranges thoroughly. Using a sharp knife or a vegetable peeler, carefully remove the peel in large strips, trying to avoid as much of the white pith as possible. If using a knife, you can quarter the orange first and then carefully slice off the peel. Once peeled, use a small spoon or the back of a knife to scrape away any remaining white pith from the inside of the peels. This step is important for reducing bitterness. Cut the peels into thin strips, about 1/4 inch wide and 2-3 inches long. They should look like little orange ribbons.

2. First Blanching (Softening and Debittering): Place the orange peel strips in a medium saucepan and cover them with 3 cups of cold water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes. This helps to soften the peels and remove some of their bitterness. After 10 minutes, drain the peels in a colander and rinse them thoroughly under cold running water. You’ll notice the peels are a bit more pliable.

3. Second Blanching (Further Softening): Return the blanched peels to the clean saucepan and again cover them with 3 cups of fresh cold water. Bring to a boil, then reduce heat and simmer for another 10 minutes. Drain and rinse once more. This double blanching ensures the peels are tender and much of the bitterness is gone, leaving behind a pleasant citrusy flavor.

4. Create the Sugar Syrup: In the same saucepan (no need to clean it again), combine 2 cups of granulated sugar, 2 cups of fresh water, and the 1/4 teaspoon of salt. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar is completely dissolved. The syrup should be clear and shimmering.

5. Simmer the Peels in Syrup: Add the blanched orange peels to the boiling sugar syrup. Reduce the heat to low and let the peels simmer gently in the syrup for 45-60 minutes. The goal is for the peels to become translucent and absorb the syrup, looking almost glassy. Stir occasionally to ensure even cooking. The syrup will thicken significantly.

6. Cool and Drain: Once the peels are translucent, remove the saucepan from the heat. Carefully remove the peels from the hot syrup using a slotted spoon or tongs. Place them on a wire rack set over a baking sheet (to catch any drips). Allow them to cool for about 15-20 minutes, letting any excess syrup drip off.

7. Sugar Coating and Drying: While the peels are still warm and slightly tacky, but cool enough to handle, gently toss them in a bowl with additional granulated sugar until they are evenly coated. Arrange the sugared peels in a single layer on a clean wire rack. Let them air dry at room temperature for 24-48 hours, or until they are no longer sticky and are firm but still pliable. This drying process is crucial for their texture and shelf life.