The Zesty Magic of Homemade Candied Orange Slices Recipe

Sweet, tangy candied orange slices dance between culinary elegance and nostalgic comfort.

Citrus lovers find pure delight in this simple yet sophisticated treat.

Vibrant orange rounds slowly simmer in a rich sugar syrup, creating a glossy, translucent confection.

Each slice carries a delicate balance of zesty brightness and sugary sweetness.

The process transforms ordinary oranges into glistening, jewel-like delicacies that sparkle with candied perfection.

These delectable morsels make stunning garnishes for desserts or standalone snacks that dazzle the palate.

Prepare to indulge in a recipe that turns humble oranges into a luxurious, mouthwatering experience.

Candied Orange Slices Sweet and Tangy Treats

• Elevate simple orange slices into glossy, sweet candied delights with minimal kitchen skills required.
• Perfect for garnishing desserts, topping cakes, mixing into cocktails, or enjoying as a standalone gourmet treat.
• Create restaurant-quality confections using basic ingredients and standard kitchen equipment without expensive specialized tools.
• Craft elegant, professional-looking candied oranges that wow friends and family during holidays or special celebrations.

Candied Orange Slice Ingredient List

• Oranges: Fresh citrus fruit that will be transformed into sweet, glossy candied slices.
• Sugar: Sweet crystalline substance that creates a delightful syrup and candies the orange slices.
• Water: Essential liquid used for blanching and creating the syrup.

• Ice: Helps stop the cooking process during blanching and keeps oranges crisp.
• Granulated Sugar (Optional): Extra coating that adds sparkle and additional sweetness to the finished candied orange slices.

• Large Bowl, Saucepan, Cooling Rack, Baking Sheet: Kitchen tools necessary for creating and drying the candied orange slices.

Tools for Candying Orange Slices

• Large Bowl: Essential for creating ice water bath to stop cooking process.
• Saucepan: Perfect for making sugar syrup and simmering orange slices.
• Sharp Knife: Needed to slice oranges evenly and cleanly.
• Cooling Rack: Allows candied oranges to dry and air out properly.
• Baking Sheet: Catches drips and provides stable surface for drying.
• Slotted Spoon: Helps transfer orange slices between boiling water and ice bath.
• Measuring Cups: Ensures precise water and sugar measurements.

Steps to Make Candied Orange Slices

Step 1: Prepare Ice Bath

Fill a generously sized bowl with cold water and add plenty of ice cubes.

This will help stop the cooking process and preserve the orange slices’ texture during blanching.

Step 2: Blanch Orange Slices

Bring water to a rolling boil in a large pot.

Gently lower orange slices into the boiling water and let them cook for exactly 2 minutes.

Immediately remove the slices using a slotted spoon and plunge them into the prepared ice water bath.

This quick method helps remove any bitterness from the orange peel.

Step 3: Create Sugary Syrup

In a wide saucepan, combine water and sugar.

Place over medium heat and stir continuously until the sugar completely dissolves, creating a clear, smooth syrup.

The consistency should be thin and glossy.

Step 4: Simmer Orange Slices

Carefully add the blanched orange slices to the warm syrup.

Reduce heat to low and let the slices simmer gently.

Every 15 minutes, softly swirl the pan to ensure even coating.

Continue this process for 45-60 minutes until the orange slices become beautifully translucent and have absorbed the sweet syrup.

Step 5: Dry and Finish Candied Oranges

Transfer the syrup-coated orange slices to a wire cooling rack positioned over a baking sheet.

Allow them to air dry for up to 24 hours, which will help them develop a slightly crisp exterior.

For an extra touch of sweetness, roll the dried slices in granulated sugar before serving or storing.

Tips for Evenly Candied Orange Slices

• Blanching oranges helps remove bitter pith and softens the rind, ensuring a sweeter, more delicate candied result.
• Dust oranges lightly with granulated sugar for a sparkly finish or roll in fine sugar for a more even, crystallized appearance.
• Keep candied orange slices in an airtight container between parchment paper layers, lasting up to 2 weeks at room temperature.
• Experiment by adding vanilla extract, cinnamon, or a splash of liqueur to the syrup for unique, aromatic twists.
• Save the leftover orange-infused syrup for cocktails, drizzling over desserts, or as a sweet glaze for baked goods.

Orange Slice Flavor Variations

• Lemon Zesty Candied Slices: Replace oranges with lemons for a tangy, bright citrus version that adds sharp flavor to desserts.
• Ginger-Infused Candied Fruit: Add fresh ginger slices to syrup during cooking for a warm, spicy undertone that complements the sweet citrus.
• Diabetic-Friendly Option: Use monk fruit sweetener instead of sugar, reducing calories and glycemic impact while maintaining original recipe texture.
• Vegan Candied Citrus: Swap sugar with organic coconut sugar, ensuring plant-based friendly preparation without changing core technique.

Serving Candied Orange Slices for Gifts or Snacks

• Sweet Brunch Companion: Pair these glossy candied orange slices with croissants, adding a zesty twist to morning pastries.
• Dessert Garnish Elegance: Delicately arrange slices atop cheesecake, mousse, or panna cotta for a gourmet restaurant-style presentation.
• Cocktail Hour Charm: Enhance champagne, prosecco, or old-fashioned cocktails by hanging these candied slices on glass rims for sophisticated sipping.
• Gift-Worthy Treat: Package beautifully in clear cellophane bags tied with ribbon, creating a gorgeous homemade edible gift for friends and family.

Storage for Candied Orange Slices

• Store candied orange slices in an airtight container lined with parchment paper. Keep refrigerated for up to 2 weeks, separating layers with wax paper to prevent sticking.
• Wrap individual slices in plastic wrap, place in freezer-safe bag, and freeze for 3-4 months. Thaw at room temperature for 30 minutes before serving.
• Place in sealed container with silica gel packet to absorb moisture. Keep in cool, dark place for 5-7 days, away from direct sunlight.
• Spread leftover slices on baking sheet, dry in oven at lowest setting (170°F) for 2-3 hours until completely dry and crisp. Store in airtight container for up to 1 month.

FAQs

• Why do I need to blanch the orange slices before cooking them in syrup?

Blanching helps remove bitterness from orange peels and softens the fruit, ensuring a more pleasant texture and less intense bitter flavor in the final candied slices.

• Can I use other citrus fruits for this recipe?

Yes, you can substitute oranges with lemons, grapefruits, or tangerines, following the same blanching and syrup-cooking technique for similar candied results.

• How thin should I slice the oranges?

Slice oranges about 1/4 inch thick to ensure even cooking and proper syrup absorption, which helps create uniform and delicious candied slices.

Candied Orange Slices Recipe

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4.7 from 29 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Delightful homemade candied orange slices bring Mediterranean sunshine to dessert tables. Sweet citrus treats combine simple ingredients with patient cooking techniques, offering elegant garnishes for cakes, pastries, and holiday presentations you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 small oranges (like tangelos)
• 4 cups (800 grams) granulated sugar
• 8 cups (1920 milliliters) water

Coating and Preparation:

• Granulated sugar (for coating)

Liquid:

• 1 cup (240 milliliters) ice water

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Instructions

1. Prepare a generous bowl of ice water and set it nearby for quick cooling.
2. Bring water to a rolling boil in a large pot, then gently immerse orange slices for precisely 2 minutes, ensuring even exposure to hot water.
3. Immediately transfer orange slices to the prepared ice bath to halt cooking process and preserve texture.
4. Create a sweet syrup by combining water and sugar in a saucepan, heating and stirring until sugar completely dissolves and mixture becomes clear.
5. Carefully lower orange slices into the warm syrup, maintaining a gentle simmer for 45-60 minutes, periodically rotating slices to ensure even candying.
6. Watch for translucent appearance, indicating oranges have absorbed syrup and transformed texture.
7. Remove slices using a slotted spoon and arrange on a wire cooling rack positioned over a baking sheet to catch drips.
8. Allow oranges to air dry for 12-24 hours, enabling syrup to crystallize and create a delicate, glossy finish.
9. Optional: Roll dried candied orange slices in granulated sugar for an extra sweet, sparkling coating.

Notes

• Blanching softens the orange peel and removes any bitterness, making the candied slices more palatable and tender.
• Using a sharp knife ensures clean, even orange slices that will cook uniformly and look professionally prepared.
• Choose organic oranges when possible to avoid potential pesticide residues and achieve a more natural, pure candied result.
• Store candied orange slices in an airtight container between parchment paper layers to prevent sticking and maintain their delicate texture for up to two weeks.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Desserts, Snacks
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 100
• Sugar: 30g
• Sodium: 0mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg