Slice oranges about 1/4" thick, use a paring knife to remove the pulp inside of each slice, leaving  as much of the pith as you can.

Cut each ring into 4-6 pieces  depending on how long your want your candied peels.

In order to rid your pith and peel of bitterness you have to blanch them several times-3 to be exact. This simply means boiling them in a water bath, then draining.  Place all your peels in pan and cover with water, bring to a boil,  reduce to a simmer for 5 minutes,drain, and repeat for a total of 3 times.

Rinse pan well, set peels aside.

Combine sugar, water,  ginger, cinnamon, cloves, and vanilla in pot and bring to a boil.

Reduce heat and add peels back in, simmer for  75-90 minutes-until peels start to become translucent.

Remove peels with a fork and place them on a cooling rack to drain and dry (with a piece of parchment beneath for easy clean up). I like to leave mine overnight.

Toss peels in sugar to coat well. Spread them back out on cooling rack and allow them to dry a few more hours.

Store in an airtight container.