Start by washing the navel oranges thoroughly under cold, running water to remove any dirt or wax. Cut the oranges into uniform ¼-inch thick slices.

In a medium saucepan, combine 2 cups of granulated sugar and 2 cups of water over medium heat. Stir until the sugar is fully dissolved and then bring it to a gentle simmer.

Once the syrup is simmering, add ¼ cup of fresh lemon juice, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, and ¼ teaspoon of salt to the pot. Stir well to combine.

Carefully add the orange slices to the simmering syrup, ensuring they are fully submerged. Reduce the heat to low and allow them to simmer gently for 45 to 60 minutes.

Using a slotted spoon, transfer the simmered orange slices to a wire rack set over a baking sheet. Let them cool completely for about 2 hours.

Once cooled, take the reserved syrup and gently brush it over the candied oranges, giving them a beautiful glossy finish.

If desired, melt ½ cup of dark chocolate and drizzle it over the glazed oranges, creating a delightful contrast. Allow the chocolate to set before serving.

Once the chocolate has set, your stunning glazed candied oranges are ready to be served!