Step 1 Peel the oranges and lemons in strips with a vegetable peeler. Scrape away any white membrane from the inside of the peel with the back edge of a paring knife. Cut the peel lengthwise into strips about one-fourth inch wide.
Step 2 Place the peel in a saucepan with enough water to cover and bring to a boil. Reduce the heat and simmer uncovered for 30 minutes. Drain. Repeat these steps but simmer gently so the peel does not disintegrate.
Step 3Combine 1 1/2 cups sugar and three-fourths cup water in a saucepan and bring to a boil, stirring constantly until the sugar dissolves. Add the peel. Reduce the heat and simmer uncovered, stirring occasionally, for 45 minutes. Drain the peel in a colander.
Step 4Place the remaining half-cup of sugar in a shallow bowl and dredge each piece of peel in the sugar, then spread on waxed paper to dry, approximately three hours. Store in an airtight container at room temperature for no longer than one week.