Candied 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.
Find it online: https://justsosavory.com/candied-orange-slices-recipe/
