Remove the zest from the orange and blanch for 2 minutes in boiling water. Drain and set aside.
Mix sugar and water in a small sauce pan. Bring to a boil and add the blanched orange zest. Reduce heat to low and simmer until the water has evaporated and the zest is transparent, about 8 to 10 minutes.
Raise heat to medium-high and stir continually until the sugar crystalizes. Spread out the drained zest on a parchment covered baking sheet to cool.
When cool, sift out loose sugar crystals and package zest in an air tight container.