Candied Orange Slices Recipe
Introduction
Candied orange slices are a delightful treat that balance sweet and citrusy flavors with a tender, chewy texture. Perfect for garnishing desserts, cocktails, or enjoying on their own, these homemade candies bring a vibrant burst of sunshine to any occasion.
Ingredients
- 6 small oranges (such as Cara Cara, Blood Oranges, Mineolas, or Tangelos), sliced 4-5mm thick
- 12 cups water, divided
- 3 ½ cups granulated sugar, divided
Instructions
- Step 1: Thoroughly wash the oranges. Using a mandoline or a sharp knife, slice the oranges into 4-5mm thick rounds. If the oranges feel too soft to slice evenly, place them in the freezer for about 30 minutes to firm up before cutting.
- Step 2: Bring 6 cups of water to a boil in a medium pot or sauté pan. Boil the orange slices for 2 minutes to reduce bitterness, then transfer them immediately to an ice bath. Discard the boiled water.
- Step 3: In the same pot, combine the remaining 6 cups of water with 3 cups of granulated sugar. Bring this mixture to a boil, then add the orange slices. Reduce the heat to low and simmer for 45-60 minutes, stirring occasionally until the slices become slightly translucent.
- Step 4: Remove the orange slices with a slotted spoon or spatula and spread them evenly on a drying rack. Let them dry at room temperature for about 18 hours, flipping occasionally. The slices should feel sticky but not wet when ready.
- Step 5: If desired, strain the remaining syrup, let it cool fully, and store it in an airtight container in the fridge for up to three weeks. This syrup is excellent for cocktails or flavoring drinks.
- Step 6: Toss the dried orange slices gently in the remaining ½ cup of granulated sugar to coat. Serve immediately or store the candied slices in an airtight container in the fridge for up to one month.
Tips & Variations
- If your oranges are too soft to slice neatly, chilling them in the freezer helps create even slices.
- For a chocolate variation, drizzle melted dark or white chocolate over the sugared slices once dried.
- Use a dehydrator or low oven to speed up drying if you’re short on time, but watch carefully to avoid burning.
Storage
Store candied orange slices in an airtight container in the refrigerator for up to one month. Keep the orange syrup separate in a sealed bottle in the fridge for up to three weeks. To revive softness slightly, bring slices to room temperature before serving. Avoid freezing as it may affect texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular oranges for this recipe?
Yes, you can use any type of oranges, but smaller varieties like Cara Cara or Blood Oranges work best for even, tender slices with great flavor.
How long do candied orange slices take to dry?
Drying at room temperature typically takes about 18 hours, but this can vary depending on humidity. The slices should feel sticky but not wet when ready for the sugar coating.
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Candied Orange Slices Recipe
- Total Time: 19 hours 5 minutes (including 18 hours drying time)
- Yield: Approximately 6 servings (varies depending on size of orange slices) 1x
- Diet: Vegetarian
Description
Candied Orange Slices are a delightful treat made by simmering thinly sliced oranges in a sugar syrup until translucent, then drying and coating them with sugar. This recipe balances the natural citrus tang with sweetness, making these slices perfect for snacking, garnishing cocktails, or adding a decorative touch to desserts.
Ingredients
Oranges
- 6 small oranges such as Cara Cara, Blood Oranges, Mineolas, or Tangelos, sliced 4-5mm thick
For Boiling and Simmering
- 12 cups water, divided
- 3 ½ cups granulated sugar, divided (3 cups for syrup, ½ cup for coating)
Instructions
- Prepare the Oranges: Thoroughly wash the oranges to remove any residue or wax. Using a mandoline or a sharp knife, slice them evenly to about 4-5mm thickness. To make slicing easier and cleaner, especially if the oranges are soft, freeze them for about 30 minutes to firm up.
- Blanch the Orange Slices: Bring 6 cups of water to a boil in a medium pot or sauté pan. Boil the orange slices for 2 minutes to reduce bitterness from the peel and pith. After boiling, immediately transfer the slices to an ice bath to stop the cooking process, then discard the water.
- Simmer the Oranges in Sugar Syrup: In the same pot, combine the remaining 6 cups of water with 3 cups granulated sugar and bring to a boil. Add the blanched orange slices, reduce the heat to low, and simmer gently for 45 to 60 minutes. Stir occasionally to ensure the slices are coated evenly and become slightly translucent.
- Dry the Orange Slices: Use a slotted spoon or spatula to remove the orange slices from the syrup, laying them out evenly on a drying rack. Let them dry at room temperature for about 18 hours, flipping occasionally. They should feel sticky but not wet when ready for the sugar coating.
- Save the Syrup (Optional): The leftover liquid is a flavorful orange simple syrup. Allow it to cool completely, strain, and store it in an airtight container or bottle in the refrigerator for up to three weeks. It’s excellent in cocktails or as a sweetener.
- Coat with Sugar: After drying, gently toss the orange slices in ½ cup granulated sugar to coat thoroughly. Serve immediately or store in an airtight container in the fridge for up to one month.
Notes
- The drying step can be adapted by using a dehydrator or an oven set at a low temperature (about 200°F / 93°C) for several hours if you prefer faster drying.
- For a variation, after coating with sugar, drizzle melted chocolate over the orange slices once the sugar sets for a chocolate-candied orange treat.
- Using a drying rack helps air circulation around the slices for more even drying.
- Prep Time: 40 minutes (including chilling oranges for slicing)
- Cook Time: 1 hour 5 minutes (2 minutes boiling + up to 60 minutes simmering + drying time not included)
- Category: Candy
- Method: Stovetop
- Cuisine: American
Keywords: candied orange slices, candied citrus, orange candy, citrus candy, homemade candy, sweet orange slices
