I use my method of removing the whole peel - making a single cut so I have a long strip of peel. The process is documented in photos on my blog - here - I've been using this method for about 40 years.
I use an "avacado" tool that is sharp enough to remove the pith without cutting into the peel itself.
I roll the peel into a cylinder and cut it into fine slivers if I am doing a small batch. For large batches I use a marmalade cutter.
And I "juice" the oranges by putting them through the blender and straining out the pulp. I like clear marmalade.
