How do I make candied orange segments?

The Food and Wine recipe should work well. However, add a little corn syrup or honey (about 2 tablespoons) to the recipe. Corn syrup, honey (and glucose) are invert sugars which keep the syrup and your orange slices from crystallizing. You may not see it happen right after candying the oranges, but they may still crystallize after sitting in the liquid.

Maybe I'm too late but if you mean candied orange slices here's a link
http://www.foodandwine.com/recipes/candied-orange-slices