Candied Orange Slices Recipe

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The Comfort of Candied Orange Slices Recipe

There’s something truly special about candied orange slices. I love how their golden translucence catches the light, hinting at the delicate, velvety sweetness beneath a lightly crisp exterior. Making this Candied Orange Slices Recipe feels like a little weekend ritual—a moment to slow down and invite something fragrant and comforting into your kitchen.

You’ll notice that simmering the oranges in a simple sugar syrup softens their natural tartness, transforming each bite into a perfectly balanced treat. Whether you use them as an elegant garnish, a snack, or a sweet nibble with your afternoon tea, these slices offer a bright, aromatic lift that feels both nostalgic and refreshingly new.

When I first tried making candied citrus, I was surprised by how straightforward the process is—to see those oranges gently bubble, slowly turning glistening and tender, was nothing short of magical. And I’m eager to share all those little secrets with you.

Ingredient Guide

• 2 large oranges: Choose firm, bright oranges with thin, fragrant skins for the best candying.
• 1 cup granulated sugar: This sweetens and thickens the syrup, perfectly coating the slices.
• 1 cup water: The base for our syrup, allowing gentle infusion.
• 1/2 cup sanding sugar (optional): Adds an extra sparkle and crunch if you want a decorative finish.
• 4 oz dark chocolate (optional): For dipping, a luscious contrast to the citrus brightness.

Each ingredient plays a simple but crucial role—there’s no fuss here, just pure, inviting flavor that highlights the natural citrus character.

Prep Before You Begin

Before you start, make sure to gather your ingredients and set your workspace up neatly. This recipe doesn’t require an oven, so your stovetop will be the starring station. Slice the oranges evenly—about 1/4 inch thick—to ensure all pieces cook at the same rate. A wire rack is ideal for drying, as it allows air to circulate so your slices dry evenly and develop that perfect lightly crisp texture.

How to Make Candied Orange Slices Recipe

1. Slice oranges into 1/4-inch rounds, using a sharp knife. Carefully remove any seeds; these can add unwanted bitterness and disrupt the smooth bite you’ll enjoy.
2. Combine sugar and water in a medium saucepan over medium heat. Stir gently until the sugar dissolves, then bring the mixture to a gentle simmer, creating a clear, shimmering syrup.
3. Add the orange slices to the syrup in a single layer if possible. Let them simmer slowly for about 45 minutes, flipping every 10 minutes or so. You’ll see them turn translucent and tender but still hold their shape, infused with sweetness.

4. Remove slices with care using a slotted spoon. Arrange them on a wire rack to dry naturally for 4 to 6 hours, or overnight if you can wait. This drying step is key to achieving that perfect balance between tender and slightly crisp.
5. Optional finishes: For a beautiful shimmer, toss dried slices gently in sanding sugar. Or, melt your 4 oz dark chocolate and dip slices halfway—let them set on parchment for a decadently rich contrast to the citrus.
6. Store your candied orange slices in an airtight container at room temperature. They make a delightful gift or garnish for cocktails, cakes, and more.

Creative Variations for Candied Orange Slices Recipe

• Add a cinnamon stick or star anise to the syrup while simmering to infuse subtle spice notes.
• Swap oranges for blood oranges or lemons for seasonal color and flavor twists.
• Instead of sanding sugar, roll in finely chopped pistachios for a crunchy nutty finish.
• Use candied slices as a festive garnish on cheeseboards or holiday desserts.
• Layer slices between sheets of parchment paper and use as edible decoration on cakes.
• Make mini fruit tarts with a base of candied orange slices for an impressive bite-sized treat.

Storage, Freezing & Reheating

• Storage: Keep candied orange slices in an airtight container at room temperature for up to 2 weeks. They maintain their texture beautifully.
• Freezing: While possible, freezing can change the texture. If you freeze them, use within 1 month and thaw gently at room temperature.
• Reheating: I usually enjoy them as-is, but a quick warm-up in a low oven (under 250°F) for a few minutes can revive their shine and soften them slightly.
• Chocolate-dipped slices: Store separately or layer with parchment paper to prevent sticking.

Candied Orange Slices Recipe FAQs

• Can I use other citrus fruits? Absolutely! Lemons, limes, grapefruits, or blood oranges work wonderfully and add their own unique twist.
• What thickness should I slice the oranges? About 1/4 inch thick is ideal—it cooks evenly and develops the perfect texture.
• Do I have to remove the peel? No need. The peel is actually the highlight here, lending texture and flavor once candied.
• Is sanding sugar necessary? It’s optional but adds a stunning sparkle and subtle crunch if you’re serving these as gifts or on dessert plates.
• How long do they keep? Stored well, they stay delicious for up to two weeks at room temperature.

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