Jewel-Like Candied Orange Slices

Using a sharp knife, slice the scrubbed oranges into rounds about 5 millimeters thick. Discard the end pieces.

Place the orange slices in the wide heavy-bottomed pan and cover them with fresh cold water. Bring to a boil, then reduce heat and simmer for 10 minutes at around 90C or 195F. This initial blanching removes harsh bitterness from the white pith.

Carefully drain the water from the pan and briefly set the orange slices aside. Wipe the pan clean, then add the granulated sugar, 400 milliliters of water, lemon juice, and the cinnamon stick.

Bring the sugar mixture to a boil over medium heat, swirling the pan occasionally until the sugar is fully dissolved. The syrup will reach approximately 100C or 212F.

Reduce the heat to low. Gently arrange the blanched orange slices in the syrup in a single overlapping layer. Maintain a very gentle simmer at 90C or 195F for 2 hours. Do not stir, as this can break the fruit or cause crystallization. If necessary, occasionally swirl the pan gently.

Remove the pan from the heat. Allow the orange slices to cool completely in the warm syrup for at least 1 hour. This allows the fruit to absorb maximum sweetness and plump up beautifully.

Using a slotted spoon, carefully lift the cooled orange slices from the syrup. Transfer them to a wire cooling rack set over a baking sheet to catch any drips. Let them dry slightly before serving or storing.