Step-by-Step Instructions for Glazed Candied Oranges

• Start by washing the navel oranges thoroughly under cold running water to remove any dirt or wax, ensuring they are clean and bright. Once dried, carefully cut each orange into uniform ¼-inch thick slices, taking care to remove any visible seeds as you slice.
• In a medium saucepan, combine 2 cups of granulated sugar and 2 cups of water over medium heat. Stir the mixture consistently until the sugar fully dissolves and bring it to a gentle simmer.
• Once simmering, add ¼ cup of fresh lemon juice, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt to the saucepan. Stir well to incorporate the flavors into the syrup.
• Carefully add the orange slices to the saucepan, making sure they are fully submerged in the syrup. If necessary, add a bit more water to cover the slices completely. Reduce the heat to low and allow the orange slices to simmer gently for 45–60 minutes.
• Once the orange slices are ready, use a slotted spoon to transfer them onto a wire rack set over a baking sheet.
• Let the candied oranges cool completely on the wire rack for about 2 hours.
• After cooling, take the reserved syrup and gently brush it over the candied oranges with a pastry brush.
• If you'd like an extra touch of decadence, melt ½ cup of dark chocolate and drizzle it over the glazed oranges.
• Serve your Glazed Candied Oranges as a delightful dessert, snack, or luxurious garnish for cakes and pastries.