After washing and drying the skins of your oranges, the peel one of the oranges into your saucepan. The white pith has a bitter taste, so try not remove too much of it when peeling the orange.
Juice both of the oranges, pouring the juice through a sieve before adding to the saucepan.
Add the water and the sugar to the saucepan.
Bring to a gentle boil over medium-heat, then reduce the heat and simmer for 30 minutes. The liquid should reduce by about a third.
Turn off the heat and allow the syrup to cool to room temperature. Syrup will thicken slightly as it cools.
Store in a glass jar in the fridge and use as you wish. It should last around one month when stored in the fridge.
For a thicker syrup, which is better for pancakes and waffles, use the ratio of 2:1 - 2 cups sugar to 1 cup of water with the 2 oranges.
The orange peels can also be eaten (will turn into candied orange peels) when spread out in a thin layer over a baking paper lined tray and baked in the oven at 94˚C or 200˚F for around 30 minutes until dried.
Instant Pot Instructions
Place the orange peels and juice, syrup, water in the Instant Pot and pressure cook on High for 20 minutes.