Wash and peel the oranges, removing the white pith as much as you can with a sharp paring knife. Aim for thick strips about 1/2 inch wide.

Blanch the peels: place them in a saucepan, cover with cold water, bring to a gentle boil, then drain. Repeat this blanching two more times to reduce bitterness.

Make the syrup by combining 1 cup of water and 1 cup of sugar in the saucepan, adding the drained peels and optional spices, then simmer gently while stirring occasionally.

After about 30–40 minutes, the peels will become translucent and syrup will thicken.

Remove the peels with a slotted spoon and lay them on a wire rack set over a baking sheet to catch drips. Let them dry for 4 hours or overnight.

Toss the slightly tacky peels in 1/2 cup granulated sugar until coated, or dip half in melted dark chocolate. Lay back on the rack until set.

Store in an airtight container once fully dry. They’ll keep at room temperature for up to two weeks, or refrigerate for longer storage.