Wash the oranges thoroughly and remove the peel in strips, avoiding the white pith as much as possible.

Cut the peels into thin strips.

Place the orange peels in a saucepan and cover with water. Bring to a boil, then drain and rinse with cold water. Repeat this process two more times to reduce bitterness.

In the same saucepan, combine 1 cup of water and 2 cups of sugar. Stir until dissolved, then add the blanched orange peels.

Simmer on low heat for about 45-60 minutes until the peels become translucent.

Remove from heat and let the peels cool in the syrup for 10 minutes.

Using a fork, remove the peels from the syrup and place them on a baking sheet lined with parchment paper.

Sprinkle the remaining cup of sugar over the peels while they are still sticky.

Allow the peels to dry for at least 24 hours before storing.