Pour rum into your desired sous vide vessel. I used glass jars, but I imagine baggies would work too. I just ended up loosely putting on the lids so air could bubble out as temperature increased (rather than exploding). I used about 20oz of rum.

Wash/scrub the oranges (to get off some of the wax, etc.) then peel or zest into the rum; try to avoid any white pith.

Add some sugar (optional). I added about 1/3 cup.

Drop into water bath and run for 60-90 minutes at 60C.

Strain out the peels and cool your infused rum for your cocktails. Juicing the peeled oranges to use as a mixer worked nicely. The rummy peels can be saved and used as garnish, eaten straight up, or candied with some sugar.