6 large navel oranges
2 cups vegan granulated sugar
⅔ cup water

With a vegetable peeler, remove the orange skins (leave the white part intact for now) and cut them into small strips – about ⅛ inch wide and 2 inches long. Simmer the peels in water for 10 to 12 minutes, until tender. Drain them and rinse them in cold water, drying on a paper towel.

Next, cut the white part of the peel off of the oranges so that the orange is exposed. On one end of each orange, cut a small piece off to leave the bottom flat so that the orange can stand up. Arrange them in a serving dish, standing up on their flattened bottoms.

In a saucepan, boil the sugar and water to the firm ball stage. If you have a candy thermometer, this is ideal, and the temperature should be 244 degrees. Once it has reached this temperature, put the blanched orange peels into the syrup and boil for just a minute or two until the syrup has thickened again. Now spoon the syrup over the oranges and chill until serving time.

If you prefer to slice the oranges first, slice them crosswise and arrange them horizontally in the serving dish, then glaze them. If you wanted to add a little more to this dish, a scoop of your favorite vegan ice cream would be perfect!