If you’ve ever bitten into a sweet, glossy orange slice that melts gently on your tongue while carrying that perfect hint of citrus tang, then you know the joy of homemade candied treats. This Candied Orange Slices Recipe captures that magic with just a handful of simple ingredients, transforming ordinary fruit into a stunning treat that’s both vibrant and delicious. Whether for decorating desserts, jazzing up a cheese platter, or simply enjoying as a sweet snack, these candied slices are a showstopper that will brighten any occasion.
Ingredients You’ll Need
Creating these candied orange slices is surprisingly straightforward, thanks to a few essential ingredients that each play a crucial role. The oranges bring fresh citrus flavor and beautiful color, water helps with the simmering process, and sugar provides the sweetness and delicate glaze that turns these slices into little jewels.
- 6 small oranges: Choose Cara Cara, Blood Oranges, Mineolas, or Tangelos for a variety of vibrant colors and flavors.
- 12 cups water, divided: This amount allows for blanching and simmering, which softens the peel and infuses the syrup.
- 3 ½ cups granulated sugar, divided: Sugar is the secret to that glossy, sweet coating and perfect preservation of the slices.
How to Make Candied Orange Slices Recipe
Step 1: Prepare Your Oranges
Start by slicing your oranges into 4-5mm thick rounds, ensuring each slice is uniform so they cook evenly. Using a sharp knife make clean cuts to keep the slices intact and pretty, as they will be visible in the final presentation.
Step 2: Blanch the Orange Slices
Bring half of the water (6 cups) to a boil, then carefully add the orange slices. Let them boil for about one minute and then drain. This step removes bitterness from the peel and softens the fruit slightly, setting the stage for perfect candying.
Step 3: Prepare the Sugar Syrup
In the same pot, combine the remaining 6 cups of water with 3 cups of sugar and heat gently until fully dissolved, creating a smooth syrup. This syrup will infuse sweetness without overpowering the natural citrus flavors.
Step 4: Simmer the Orange Slices
Return the blanched orange slices to the syrup, making sure they’re submerged. Let them simmer on low heat, uncovered, for about 45-60 minutes. This process thickens the syrup and allows the oranges to soak up all that delicious sweetness.
Step 5: Dry and Sugar Coat
Use a slotted spoon to transfer the slices onto a wire rack over a baking sheet to catch drips. Sprinkle the remaining ½ cup sugar over the slices while they are still sticky to give them a sparkly, sugary finish. Let them dry and set for several hours or overnight.
How to Serve Candied Orange Slices Recipe
Garnishes
Candied orange slices make a stunning garnish that adds an elegant touch to cocktails, cakes, or even savory dishes. Their vibrant hues and glossy finish bring a burst of color and a sweet citrus twist to any plate, elevating simple presentations to something special.
Side Dishes
Serve candied orange slices alongside rich cheeses, nuts, and charcuterie for a balanced flavor experience. Their sweet-tart brightness cut through creamy, salty, or savory sides, making them a wonderful complement during gatherings or casual nibbling.
Creative Ways to Present
Get creative by weaving candied orange slices into desserts like tarts, cheesecakes, or even topping your morning pancakes. You can also stick them on skewers as edible decorations or embed them in homemade chocolates for a sophisticated treat your guests will remember.
Make Ahead and Storage
Storing Leftovers
Your leftover candied orange slices stay fresh for up to two weeks when stored in an airtight container at room temperature in a cool, dry place. This makes them perfect to prepare in advance for parties or gifts.
Freezing
While freezing isn’t ideal because it can alter the texture and appearance, you can freeze the slices wrapped tightly in parchment and sealed in a freezer bag for up to 3 months. Thaw gently at room temperature before use.
Reheating
There’s generally no need to reheat candied orange slices, but if you want to revive their shine, pop them briefly under a warm broiler or in a low-temperature oven. This refreshes their glossy, sugary coating without drying them out.
FAQs
Can I use regular oranges instead of the suggested varieties?
Absolutely! While Cara Cara, Blood Oranges, Mineolas, and Tangelos offer unique colors and flavors, regular navel or Valencia oranges work perfectly well for this Candied Orange Slices Recipe.
Why do I need to blanch the orange slices?
Blanching removes some of the bitterness from the pith and peel, softens the slices, and preps them to better absorb the sugar syrup during candying. Skipping this step could result in a tougher or more bitter candy.
How thick should the orange slices be cut?
Between 4 to 5 millimeters is ideal. If slices are too thin, they might break easily; too thick, and they won’t candy evenly or dry properly.
Can I use a sweetener other than granulated sugar?
Granulated sugar is best for the crystal-clear syrup and classic texture, but experimenting with cane sugar or even superfine sugar can work. Avoid liquid sweeteners as they alter the syrup’s consistency drastically.
How long do these candied orange slices last?
When stored properly, candied orange slices can last up to two weeks at room temperature and retain their best flavor and texture during this time.
Final Thoughts
There is something truly satisfying about turning fresh oranges into these lustrous, sweet gems that bring a burst of sunshine to any table. This Candied Orange Slices Recipe is a delightful project that yields beautiful results, whether you serve them up as charming garnishes or enjoy them straight off the rack. I hope you find as much joy in making and sharing these as I do!
PrintCandied Orange Slices Recipe
Delight in the sweet and tangy flavor of homemade Candied Orange Slices. These beautifully translucent slices of orange are slowly simmered in a sugar syrup, then dried to create a perfect treat for snacking, garnishing desserts, or adding a citrusy touch to cocktails. Using vibrant varieties like Cara Cara, Blood Oranges, Mineolas, or Tangelos ensures a colorful and flavorful result every time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours 35 minutes (including drying time)
- Yield: Approximately 36-48 candied orange slices depending on orange size
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Oranges
- 6 small oranges (such as Cara Cara, Blood Oranges, Mineolas, or Tangelos), sliced 4-5mm thick
Syrup
- 12 cups water, divided
- 3 ½ cups granulated sugar, divided
Instructions
- Prepare the Oranges: Slice the oranges into 4-5mm thick rounds, making sure to keep the peel intact. This thickness allows the slices to candy evenly while maintaining a pleasant texture.
- Blanch the Orange Slices: Bring a large pot of water to a boil and add the orange slices. Blanch them for 1-2 minutes to reduce bitterness. Drain and repeat this blanching process two more times, refreshing the water each time. This step helps mellow the pith and ensures a sweeter final product.
- Make the Sugar Syrup: In a large skillet or shallow pan, combine half of the water (6 cups) and 2 cups of sugar. Heat over medium heat, stirring occasionally until the sugar dissolves completely to form a syrup.
- Simmer the Oranges: Add the blanched orange slices to the syrup in a single layer. Carefully lower the heat to maintain a gentle simmer. Cook the oranges uncovered for about 45-60 minutes, turning the slices occasionally to ensure even candying. The slices are ready when they become translucent and no longer release opaque liquid.
- Cool and Dry the Slices: Using a slotted spoon, carefully remove the candied orange slices and place them on a wire rack set over a baking sheet or parchment paper to catch drips. Sprinkle the remaining 1 ½ cups of sugar over the slices to add a delicate crunchy coating while drying.
- Allow to Set: Let the orange slices dry at room temperature for at least 4-6 hours or overnight until they are tacky but not wet. For quicker drying, you can place them in an oven set to its lowest temperature (around 170°F/75°C) for 1-2 hours, monitoring closely to avoid browning.
- Store Properly: Once dry and set, store the candied orange slices in an airtight container at room temperature for up to 2 weeks or refrigerated for longer shelf life.
Notes
- Choosing smaller oranges with thin skins like Cara Cara or Blood Oranges helps with uniform candying and better texture.
- Blanching the orange slices multiple times reduces bitterness from the pith and peel.
- Use a shallow pan or skillet for simmering to keep slices in a single layer for even cooking.
- The drying step is crucial for getting the perfect chewy texture; do not skip or shorten drying time.
- If desired, dust candied slices with powdered sugar instead of granulated sugar for a different finish.
