1. Wash the oranges thoroughly. Using a sharp knife, score the orange peel into four or six sections from top to bottom, being careful not to cut into the fruit itself. Gently peel off the sections. You can also use a vegetable peeler to get long strips, then trim them.

2. With a small spoon or the back of your knife, carefully scrape away as much of the white pith from the inside of the orange peels as possible. This step is crucial for reducing bitterness. Aim for about 1/8 to 1/4 inch thickness of peel.

3. Cut the peeled and de-pithed orange strips into thin matchsticks, about 1/4 inch wide and 1-2 inches long. Uniformity helps them cook evenly.

4. Place the orange peel strips in a medium saucepan and cover with 2 cups of cold water. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes. Drain the water and repeat this blanching process two more times with fresh water each time. This further removes bitterness.

5. After the third blanching, drain the peels well. In the same saucepan, combine 1 cup of fresh water, 1 cup of natural sweetener (maple syrup, honey, or agave), and the salt. Bring to a gentle simmer, then add the blanched orange peels. Reduce the heat to low and simmer gently for 45-60 minutes, or until the peels are translucent and tender, and most of the liquid has been absorbed or evaporated into a thick syrup. Stir occasionally to prevent sticking.

6. Carefully remove the peels from the syrup using a slotted spoon or tongs. Place them in a single layer on a wire rack set over a baking sheet. Allow them to cool and dry for at least 4-6 hours, or overnight, at room temperature. They should feel tacky but not sticky.

7. If desired, once the peels are mostly dry, you can roll them in granulated sugar or coconut sugar for an extra sweet and sparkling finish. Gently toss them in a bowl with the sugar until evenly coated.

8. Return the sugar-coated peels to the wire rack for another hour or two to fully set.