Wash the navel oranges thoroughly under cool running water, then cut them into uniform ¼-inch thick slices.

In a medium saucepan, combine 2 cups of granulated sugar and 2 cups of water over medium heat to create syrup.

Once the syrup is simmering, incorporate ¼ cup of fresh lemon juice, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt.

Carefully add the orange slices to the saucepan, ensuring they are fully submerged in the syrup.

Simmer the orange slices for about 45-60 minutes until they become translucent.

Transfer the orange slices to a wire rack set over a baking sheet to drain excess syrup.

Let the candied oranges cool completely on the wire rack for about 2 hours.

Brush the cooled candied oranges with the reserved syrup for a shiny glaze.

Optional: Melt ½ cup of dark chocolate and drizzle it over the glazed oranges.

Enjoy the Sweet and Zesty Glazed Candied Oranges as a delightful dessert or snack.