Candied Orange Slices

These candied orange slices transform ordinary citrus into glistening, jewel-toned treats that capture the perfect balance of sweet and tangy in each translucent bite. The slow-simmering process gently infuses the orange rounds with sugar while preserving their vibrant color and natural essence. As the slices cook, they develop a tender chewiness and take on an almost stained-glass appearance that makes them as beautiful as they are delicious. Unlike commercial candied fruit with its often artificial taste, these homemade versions showcase the pure essence of fresh oranges with a delicate sweetness that enhances rather than overwhelms their natural flavor.

The first time I made candied orange slices, I was looking for an elegant garnish for a chocolate cake. What began as a practical garnish solution quickly turned into a family obsession. My husband, who typically passes on sweets, couldn't stop sneaking slices from the drying rack. Even my citrus-skeptical nephew was caught red-handed, sticky fingers and all, claiming he was "just checking if they were ready." Now I always make double batches – some for garnishing desserts and plenty extra for inevitable snacking. Their bright flavor and perfectly chewy texture have made them a requested treat year-round in our household.

Simple Ingredients

• 2-3 medium oranges: Provides the star of the show; navel or Valencia oranges work beautifully
• 2 cups granulated sugar: Creates the sweet preserved texture and glossy appearance
• 1 cup water: Forms the base of the syrup that transforms the slices
• Optional: Extra granulated sugar: Adds a sparkling, crystallized finish if desired

The type of orange you select makes a significant difference in your final product. While any variety works, navel oranges offer the perfect balance of sweetness and acidity with minimal seeds to remove. Their thicker skin holds up well during the candying process, creating slices that maintain their shape beautifully. For a dramatic presentation, consider using blood oranges for their ruby interior or Cara Cara oranges for their distinctive pink flesh. The freshest oranges will provide the best flavor, so choose firm fruit with bright, unblemished skin for optimal results. I've found that organic oranges often have more intense flavor, though conventional ones work perfectly well after a thorough washing.

Detailed Preparation

Orange Preparation:

Begin with thoroughly washed oranges to remove any wax coating or residue, scrubbing gently with a produce brush under warm water. This step is crucial, as any remaining wax will prevent the syrup from properly penetrating the fruit. Using a sharp knife or mandoline slicer, cut the oranges into uniform rounds approximately ⅛ to ¼ inch thick. Consistent thickness ensures even cooking and a professional-looking final product. Remove any visible seeds with the tip of a knife without disturbing the overall structure of the slice. Too thin, and the slices may fall apart during simmering; too thick, and they won't become properly translucent. I find that setting a mandoline to the 3mm setting creates the ideal thickness, but a steady hand with a sharp knife works just as well. Discard or save the end pieces for juicing, as they don't make attractive candied slices.

Blanching Process:

Fill a large pot with fresh water and bring it to a rolling boil. This blanching step is essential for reducing the natural bitterness in the peel and preparing the slices to better absorb the sweet syrup. Working in batches if necessary to avoid overcrowding, gently lower the orange slices into the boiling water using a slotted spoon or spider strainer. Blanch for 1-2 minutes, watching carefully to ensure they don't become too soft. Using the same tool, carefully transfer the blanched slices to a bowl of ice water to halt the cooking process immediately. The thermal shock helps maintain their vibrant color while softening the peel. After cooling for about 30 seconds, transfer the slices to a clean kitchen towel and pat them dry, arranging them in a single layer to prevent sticking. This blanching process makes the difference between pleasantly bittersweet candied slices and ones that retain too much of the peel's natural bitterness.

Syrup Creation:

In a large, wide skillet or saucepan, combine the granulated sugar and water, stirring gently to wet all the sugar crystals without splashing the mixture up the sides of the pan, which can cause crystallization. Heat over medium heat, stirring occasionally until the sugar completely dissolves and the mixture becomes clear. Avoid stirring vigorously which can cause sugar crystals to form. The ideal pan should be wide enough to accommodate all your orange slices in a single layer, allowing them to cook evenly. A light-colored pan makes it easier to monitor the color of both the syrup and the orange slices as they cook. Once the sugar has fully dissolved and the syrup appears completely transparent with no visible granules (about 3-5 minutes), reduce the heat to maintain a gentle simmer before adding the orange slices. The syrup should be hot but not boiling rapidly when you add the fruit.

Simmering Technique:

Carefully arrange the prepared orange slices in the simmering syrup in a single layer, ensuring each slice is fully submerged. If necessary, use a small plate or parchment paper cut to fit inside your pan to keep the slices submerged. Maintain a gentle simmer over low heat - you should see occasional small bubbles rising to the surface, but never a rolling boil, which can break apart the delicate slices and create a cloudy syrup. Cook the oranges for 45-60 minutes, occasionally and gently flipping each slice using tongs or a slotted spoon to ensure even absorption of the syrup. During this time, you'll notice a remarkable transformation as the slices gradually become translucent, resembling stained glass. The exact cooking time depends on the thickness of your slices - they're ready when you can see light passing through them when held up to a window or light source. The pith (white part) should no longer be opaque but instead have a clear, jelly-like appearance.

Drying Method:

Set a wire cooling rack over a parchment-lined baking sheet to catch the sticky drips. Using a slotted spoon or tongs, carefully transfer each candied orange slice to the rack, arranging them in a single layer with space between each slice to allow air circulation. For an extra sweet finish, you can sprinkle additional granulated sugar over the slices while they're still warm and sticky, which creates a crystallized effect. Allow the slices to air-dry at room temperature for at least 24 hours, or until they feel tacky but not wet to the touch. This patience-testing step is essential for the proper texture development - rush it, and your slices will remain too sticky to handle properly. In humid environments, this process may take longer, sometimes up to 48 hours; in very dry climates, check the slices after 12 hours to ensure they don't become too brittle. For faster drying, you can place them in an oven set to its lowest temperature (usually around 170°F/75°C) for 2-3 hours, but watch carefully to prevent burning or excessive drying.

My earliest attempt at candied orange slices was a sticky disaster because I rushed the drying process and ended up with a clumped-together mass of orange slices that refused to separate. Now I know that patience truly makes perfect with this recipe. The transformation from ordinary fruit to glistening confection still feels magical each time I make them. What I particularly love is how the entire orange becomes edible – the candying process mellows the bitterness of the peel and turns it into a chewy delight. When my sister first tasted these, she couldn't believe she was happily eating the part of the orange she'd always discarded. The natural pectin in the fruit creates that perfect chewy texture that's so satisfying to bite into.

Elegant Serving Suggestions

Pin it

Transform ordinary desserts into showstoppers by using these vibrant candied slices as sophisticated garnishes that are completely edible. Place them atop chocolate cakes or cheesecakes where their bright color and translucent quality create stunning visual contrast against darker backgrounds. They look particularly beautiful when placed on chocolate ganache with their stained-glass appearance catching the light. For holiday entertaining, arrange them alongside cheese boards where their sweet-tangy flavor balances perfectly with sharp aged cheeses like blue cheese or aged gouda and salty crackers. During summer months, use them to garnish specialty cocktails like Old Fashioneds or Manhattans, where they provide both visual appeal and a complementary citrus note that enhances the drink's flavor profile. Chop candied slices finely and fold into scone or biscotti dough for bursts of bright orange flavor and chewy texture that contrasts beautifully with the crisp baked goods. Health-conscious diners will appreciate how a single candied slice can transform a plain bowl of oatmeal or yogurt into something special, providing concentrated flavor without excessive sugar while adding a touch of elegance to a simple breakfast.

Creative Variations

Explore delicious adaptations of this versatile recipe by introducing complementary flavors and presentations that maintain the basic technique while creating new flavor experiences. For a warming holiday version, add cinnamon sticks, whole cloves, or star anise to the simmering syrup, infusing the slices with gentle spice notes perfect for winter gatherings and Christmas decorations. Chocolate enthusiasts might enjoy dipping half of each dried slice in melted dark chocolate, creating a sophisticated treat that pairs bitter chocolate with sweet-tangy orange in a classic flavor combination. Adventurous cooks can experiment with a citrus medley by applying the same technique to lemons, limes, or grapefruit, creating a colorful assortment with varying flavor profiles that make beautiful garnishes for different applications. For a touch of elegance, brush fully-dried slices with lightly beaten egg white and sprinkle with superfine sugar for a crystallized appearance that resembles frost and adds a delicate crunch to each bite. Those seeking complexity might appreciate orange slices candied in honey rather than sugar syrup, which creates a more complex sweetness and slightly different texture while connecting to ancient preservation methods used long before refined sugar was widely available.

Perfect Pairings

Elevate your culinary creations by thoughtfully incorporating these candied citrus gems as complementary components in various dishes and settings. Serve alongside rich chocolate desserts where the bright acidity of orange cuts through chocolate's intensity, creating balanced flavor profiles that showcase both elements – this classic pairing works particularly well with flourless chocolate cake or chocolate mousse. For impressive and simple petit fours, sandwich a thin layer of almond paste or dark chocolate ganache between two candied slices for an elegant two-bite dessert that requires no baking. Coffee enthusiasts will appreciate how the sweet-tangy slices complement the bitter notes in espresso or dark roast coffee when served alongside as a small treat, making them perfect for afternoon coffee gatherings. During holiday seasons, use them to garnish mulled wine or spiced cider, where they contribute both visual appeal and compatible flavors while doubling as a edible stirrer. For a sophisticated ice cream topping, chop the slices into small pieces and sprinkle over vanilla bean ice cream, where their chewy texture contrasts beautifully with the smooth frozen dessert and their bright flavor cuts through the cream's richness.

Storage Solutions

Maximize the enjoyment of your candied orange slices through proper storage techniques that preserve their quality for various timeframes and occasions. For short-term storage up to two weeks, place fully dried slices in an airtight container at room temperature, separating layers with parchment paper to prevent sticking. Glass containers work particularly well as they don't absorb any of the citrus oils or moisture. In humid environments, adding a food-safe silica gel packet helps maintain the ideal texture by absorbing excess moisture that could make the slices sticky again. For longer preservation up to three months, arrange the slices in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to freezer bags with parchment between layers, removing as much air as possible before sealing. Frozen slices can be thawed at room temperature for about 30 minutes before using. The delicious citrus-infused syrup leftover from the candying process should be strained and refrigerated in a glass jar for up to one month, where it can be used to sweeten tea, flavor cocktails, or drizzle over pancakes and waffles – don't waste this flavorful byproduct! For gift-giving, package fully dried slices in decorative tins or cellophane bags with a ribbon tie and a note suggesting ways to enjoy them, making them a thoughtful homemade present for any occasion.

Pin it

These candied orange slices have become my signature homemade gift during the holiday season. The first year I made them, I packaged them in small kraft paper boxes tied with twine and tucked them into gift baskets alongside homemade cookies. The response was so enthusiastic that they've now become expected each year, with friends and family requesting them before I even begin my holiday baking. There's something deeply satisfying about transforming a simple fruit into something so beautiful and versatile using nothing more than sugar and patience. Whether garnishing a special dessert, brightening a cocktail, or enjoyed on their own with afternoon tea, these sweet-tart gems add a touch of sunshine and elegance to any occasion. Even better, they allow you to use the entire fruit with minimal waste, turning what might be discarded into the star of the show.

Frequently Asked Questions

→ Can I use other citrus fruits to make candied slices?

Absolutely! This recipe works beautifully with other citrus fruits like lemons, limes, grapefruits, blood oranges, and even kumquats. Keep in mind that the cooking time may vary slightly depending on the thickness and size of the fruit. Lemons and limes might need less time (around 40-45 minutes), while thicker fruits like grapefruit might need a bit longer. The process remains the same, and each citrus variety will bring its own unique flavor profile to the candy.

→ Why are my candied orange slices still bitter?

Bitterness can come from a few sources. First, if you're using oranges with particularly thick or bumpy peels (like navel oranges), they might contain more bitter compounds. Try using thin-skinned varieties like Valencia or Cara Cara. Second, the white pith contains most of the bitterness - you can reduce this by slicing the oranges thinner or by blanching them in boiling water for 1-2 minutes before simmering in the syrup. Finally, make sure you're simmering the slices long enough (at least 45-60 minutes) to fully infuse them with sweetness.

→ How can I speed up the drying process for candied orange slices?

While the traditional air-drying method produces the best texture, you can expedite the process using an oven or dehydrator. For oven drying, place the slices on a parchment-lined baking sheet in an oven set to the lowest temperature (ideally 170°F/75°C or lower) for 2-3 hours, flipping halfway through. For a food dehydrator, arrange them in a single layer and dry at 135°F/57°C for about 4-6 hours. Both methods should yield dried slices, but watch carefully to prevent burning or over-drying. The slices are ready when they're no longer wet but still slightly tacky.

→ How long do candied orange slices stay fresh?

Properly dried candied orange slices will keep for about 1-2 weeks in an airtight container at room temperature. For longer storage, you can refrigerate them for up to a month. For the best long-term preservation (up to 6 months), store them in the freezer in layers separated by parchment paper. If your slices begin to grow sticky during storage, you can refresh them by tossing them in a bit more granulated sugar. Look for signs of mold or fermentation (unusual smell) as indicators that they should be discarded.

→ What can I do with the leftover orange-infused sugar syrup?

Don't throw away that flavorful syrup! The leftover orange-infused sugar syrup is a treasure that can be used in numerous ways. Use it to sweeten hot or iced tea, coffee, or cocktails. Drizzle it over pancakes, waffles, or French toast. Brush it onto cake layers for added moisture and flavor. Use it in salad dressings for a sweet citrus note. Mix it into yogurt or oatmeal. You can even reduce it further to make an orange glaze for pastries. Store the syrup in a glass jar in the refrigerator for up to a month.