Preheat the oven to 200°F. Wash and dry the blood oranges and naval oranges, then cut into very thin slices (as thin as possible). Lay them flat on a baking sheet with parchment paper.

In a small bowl, mix the spices and sugar and then sprinkle evenly over the orange slices. Dry in the oven at 200°F for 2 ½ to 3 hours. If your orange slices are thick, they will take longer.

After removing them from the oven, add more spices and/or sugar, if desired. Store in an airtight bag or container.

Place all ingredients except the oranges into a pot over medium-low heat. Stir the mixture until the brown sugar has mostly dissolved.

Using a peeler, peel half of one orange. Avoid peeling the pith (the white layer between the outer zest and the fruit) as it is very bitter. Juice the oranges and add the juice to the pot along with the orange peel. Warm the mixture until it just starts to steam, reduce the heat and allow to gently simmer for around 30 mins.

Use a ladle to serve, avoiding the spices and peel (or use a small strainer). Garnish with a dehydrated orange, star anise and cinnamon sticks.