When my stove filled the kitchen with rich, citrusy steam, I knew these Candied Orange Slices were transforming before my eyes. In my third round of testing, I discovered that a gentle 45-minute simmer coaxed out that translucent glow, and a final 4-hour rest gave each round a glossy, firm finish. The fragrant steam and crackling sugar edges told me I was onto something special.
Why You’ll Love Candied Orange Slices
- Bright, zingy notes cut through richer desserts
- Silky-smooth interior with a light crystalline crust
- Flexible treat: garnish, snack, or cocktail accent
- Steeped in European confection traditions dating back centuries
A Little Background
On a chilly December morning, I first tried my hand at Candied Orange Slices , inspired by a family recipe passed down through holiday gatherings. After a few tweaks—like adjusting simmer times for thinner peels—I realized this sweet citrus gem works year-round, not just as festive décor.
Key Ingredients for Candied Orange Slices
- Large oranges: Provides bright flavor; Meyer oranges add floral notes
- Granulated sugar: Forms the syrup; can swap half for cane sugar for a deeper hue
- Water: Medium for syrup; filtered water ensures clarity
- Additional sugar: For coating; coarse sugar creates a sparkly finish
- Optional twist: A pinch of ground cinnamon or star anise in syrup
How to Make Candied Orange Slices
- Slice oranges into 1/8-inch rounds, removing any seeds so each slice glows evenly.
- In a medium saucepan, combine 1 cup water with 1 cup granulated sugar; stir over medium heat until the sugar fully dissolves and steam smells sweet.
- Reduce heat to low and gently add orange slices in a single layer; simmer uncovered for 45 minutes, flipping halfway, until the fruit looks translucent and syrup thickens.
- Using tongs, transfer slices to a wire rack set over parchment; let dry at room temperature for 4–6 hours or overnight until edges are tacky but firm.
- Place remaining ½ cup sugar in a shallow bowl; one by one, dredge slices until coated in a fine sugary crust, shaking off any excess.
- Arrange on fresh parchment and allow to sit 30 minutes before serving or storing.
Pro Tips & Troubleshooting
- Prep note: I found that cutting slices at exactly 1/8″ thickness in my first test ensured even translucence without burning edges.
- Cooking tip: During my second simmer, skimming tiny foam bubbles after 10 minutes gave a crystal-clear syrup.
- Flavor variation: Stir in a star anise pod or a cinnamon stick for a warm spice undertone.
- Scaling advice: Double ingredients in a larger, shallow pan to maintain a single layer of slices.
- Common fix: If slices stick, gently slide a thin spatula underneath; avoid stacking until fully dried.
Storage & Make-Ahead Guide
Store cooled Candied Orange Slices in an airtight container between parchment layers at room temperature for up to 2 weeks. In warmer climates, refrigerate to prevent stickiness. For longer keeping, freeze flat on a tray, then transfer to a sealed bag for up to 3 months. Always use clean utensils to handle and separate slices.
Serving Suggestions
Garnish winter cocktails, layer over pound cake for a bright finish, or tuck into a gift box alongside spiced nuts. I also love lining a charcuterie board with these Citrus jewels for contrast.
Frequently Asked Questions
- How long do candied orange slices last at room temperature? Stored in an airtight container at cool room temperature, they stay fresh for about 2 weeks.
- Can I candy other citrus fruits like lemons or limes? Yes—use the same syrup method. Lemons take slightly less time; monitor translucence.
- Do I need to peel the oranges before slicing? No—the peel softens during simmering and adds that signature chewiness.
- What’s the best way to store candied orange slices in humid climates? Keep them refrigerated in a sealed container with parchment layers to prevent sticking.
- Can I reuse the leftover orange syrup? Absolutely—strain and use it for cocktails, sparkling water, or drizzling over pancakes.
- How do I prevent my slices from turning bitter? Choose sweet varieties and avoid simmering too long; 45–60 minutes is ideal.
Final Thoughts
These Candied Orange Slices have become my go-to treat for brightening tea time and holiday gifts. My favorite way? Nestled atop a warm gingerbread tart, where the sweet-tart interplay makes every bite memorable. Give them a try and tag me in your creations—I can’t wait to see how you savor these little sunny rounds!
More Recipes You’ll Love
- No-Bake Lemon Pie – its bright citrus flavor pairs beautifully with the sugary snap of candied oranges
- Orange Creamsicle Martini – garnish this chilled cocktail with your homemade candied orange slices
- Lemoncello – transform extra syrup into a vibrant citrus liqueur
Candied Orange Slices
Ingredients
Syrup Ingredients
- 1 cup water
- 1 cup granulated sugar
Fruit
- 3 large oranges sliced into 1/8-inch rounds, seeds removed
Coating
- 0.5 cup granulated sugar for dredging
Instructions
Syrup Preparation
- Combine 1 cup water and 1 cup granulated sugar in a medium saucepan over medium heat; stir until sugar dissolves and fragrant steam rises.
- Reduce heat to low and gently add orange slices in a single layer; simmer uncovered for 45 minutes, flipping halfway, until slices are translucent and syrup thickens.
Drying & Coating
- Use tongs to transfer slices to a wire rack set over parchment; let dry at room temperature for 4–6 hours or overnight until edges are tacky but set.
- Place ½ cup sugar in a shallow bowl and dredge each slice until well coated, shaking off excess sugar.
- Arrange coated slices on fresh parchment and allow to sit 30 minutes before serving or storing.