This intensely citrusy garnish for Orange Chiffon Cake is very easy to make.
Using a vegetable peeler, remove zest of orange in long strips; thinly slice lengthwise. In a small saucepan, combine sugar and water; bring to a boil over high. Add zest, and reduce heat to medium. Cook until zest is softened, about 15 minutes. With a slotted spoon, transfer zest to a baking sheet lined with waxed paper; let cool. Toss zest with 2 tablespoons sugar. Store in an airtight container at room temperature up to 1 day.