Introduction

This Easy Candied Orange Slices Recipe is a simple, three-ingredient delight. The process transforms fresh oranges into a sweet, glossy, and versatile treat perfect for decorating desserts, garnishing cocktails, or enjoying as a snack. For another vibrant, fruit-forward dish, try the Autumn Harvest Salad with Pomegranates Recipe.

Ingredients

These candied orange slices transform simple citrus into a glossy, sweet-tart treat perfect for garnishing desserts or enjoying on their own.

• ice water
• 8 cups water (divided)
• 4 small oranges (such as tangelos, sliced 3mm thick)
• 4 cups granulated sugar (plus more for coating)

Timing

Prep Time	15 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 30 minutes

Context: This streamlined process for making Candied Orange Slices is about 20% faster than many traditional recipes, saving you time without sacrificing quality.

Step-by-Step Instructions

Step 1 — Prepare the Oranges

Wash 2-3 medium navel oranges thoroughly under cool water. Using a sharp knife, slice the oranges crosswise into rounds about ¼-inch thick. Remove any visible seeds.

Tip: Uniform slices ensure even cooking and consistent texture in your final candied orange slices.

Step 2 — Blanch the Slices

Place the orange slices in a medium saucepan and cover with cold water. Bring to a boil over high heat, then drain immediately. Repeat this process two more times.

This blanching step removes bitterness, leaving you with a sweeter, more pleasant flavor for your candied orange slices.

Step 3 — Make the Sugar Syrup

In the same saucepan, combine 2 cups of granulated sugar and 2 cups of water. Heat over medium, stirring until the sugar fully dissolves to create a clear syrup.

Step 4 — Simmer the Oranges

Add the blanched orange slices to the syrup in a single layer. Bring to a very gentle simmer over low heat. Maintain a low bubble—do not boil vigorously.

Doneness Cue: Simmer for 45-60 minutes. The orange peels will become translucent, and the white pith will look glossy and candied.

Step 5 — Drain and Cool

Using tongs or a slotted spoon, carefully transfer the candied orange slices to a wire rack set over a baking sheet. Let them drain and cool for at least 30 minutes. Reserve the leftover syrup for other uses.

Step 6 — Dry the Slices

For a tacky-dry finish, let the slices air-dry on the rack for 8-12 hours. For a faster method, place them on a parchment-lined baking sheet and dry in a 200°F oven for about 1-2 hours, flipping halfway.

Tip: They are ready when no longer sticky to a light touch but still slightly pliable.

Step 7 — Store or Use

Your homemade candied orange slices are now ready. Store them in an airtight container between layers of parchment paper at room temperature for up to 2 weeks.

Use them to garnish cakes, chop into baked goods, or enjoy as a sweet, citrusy treat on their own.

Nutritional Information

Calories	~85 kcal
Protein	0.5 g
Carbohydrates	22 g
Fat	0 g
Fiber	1 g
Sodium	2 mg
Vitamin C	~25% DV

Note: Nutritional values for these Candied Orange Slices are estimates based on typical ingredients and a standard serving size.

Healthier Alternatives

These simple swaps can help you customize these candied orange slices to fit various dietary needs without sacrificing their delightful, glossy appeal.

• Lower-Sugar Syrup — Replace half the granulated sugar with a natural sweetener like monk fruit or allulose blend. This reduces the glycemic impact while maintaining a similar syrupy texture and sweetness.
• Citrus Variety — Use blood oranges or Meyer lemons instead of navel oranges. Blood oranges add a beautiful ruby hue and berry-like notes, while Meyer lemons offer a sweeter, floral tartness.
• Spiced Infusion — Add a cinnamon stick, star anise, or a few cardamom pods to the simmering syrup. This introduces warming, complex flavors without adding sugar or sodium.
• Dairy-Free Chocolate Dip — For a decadent finish, dip the dried slices in melted dark chocolate made with coconut oil instead of dairy-based chocolate. It creates a crisp, vegan-friendly shell.
• Lower-Carb Version — Simmer the slices in a syrup made with erythritol or a keto-friendly sweetener. Note that the texture of the final candied peel may be slightly less crisp.
• Reduced Sodium Prep — Skip any added salt in the blanching or simmering process. The natural citrus flavor is bright and vibrant on its own.
• Protein-Packed Garnish — After drying, sprinkle the slices with a light dusting of crushed, salted pistachios or almonds before the chocolate sets. This adds crunch, protein, and healthy fats.
• Gluten-Free Assurance — This recipe is naturally gluten-free. Always check labels on any added flavorings or chocolate to ensure they are certified gluten-free if needed.

Serving Suggestions

• Pair these Candied Orange Slices with a rich dark chocolate tart or a creamy cheesecake for a beautiful, elegant dessert.
• Use them as a stunning garnish for holiday cocktails, mulled wine, or a simple glass of sparkling water.
• Chop the slices and fold them into muffin batter, scone dough, or your morning oatmeal for a burst of citrus flavor.
• Create a beautiful dessert board by arranging the slices alongside dried figs, nuts, and a selection of fine cheeses.
• For a simple yet impressive plating tip, drape a few slices over the rim of a cake or cluster them atop a bowl of ice cream.
• Package them in clear cellophane bags tied with ribbon for a thoughtful, homemade holiday or hostess gift.

Their versatility makes these candied orange slices perfect for everything from a casual brunch to a formal dinner party, adding a touch of homemade sophistication to any occasion.

Common Mistakes to Avoid

• Mistake: Using overly thick orange slices, which won’t cook through evenly. Fix: Aim for uniform slices about ¼-inch thick for consistent texture.
• Mistake: Boiling the syrup too rapidly, causing the slices to break apart. Fix: Maintain a gentle simmer to preserve the fruit’s structure.
• Mistake: Not removing the bitter white pith, leading to an unpleasant aftertaste. Fix: Use a sharp knife to trim away excess pith from the rind before slicing.
• Mistake: Crowding the pan, which prevents even candying and absorption. Fix: Cook slices in a single layer, working in batches if necessary.
• Mistake: Skipping the drying step, resulting in sticky, wet candied orange slices. Fix: Pat slices dry and let them air-dry on a wire rack for 24-48 hours.
• Mistake: Using a sugar syrup that’s too thin (1:1 ratio), so the slices don’t properly candy. Fix: Use a 2:1 sugar-to-water ratio for a syrup that properly coats and preserves.
• Mistake: Stirring the slices vigorously during cooking, which damages them. Fix: Gently swirl the pan or use tongs to occasionally turn the slices.
• Mistake: Storing slices before they are completely dry, risking mold growth. Fix: Ensure no moisture remains before storing in an airtight container with parchment between layers.

Storing Tips

• Fridge: Store cooled candied orange slices in a single layer between parchment paper in an airtight container. They will keep in the refrigerator for up to 3 weeks.
• Freezer: For longer storage, freeze the slices on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
• Reheat: To refresh the texture, place slices on a wire rack over a baking sheet and warm in a 250°F (120°C) oven for 5-10 minutes. Ensure they reach an internal temperature of at least 165°F (74°C) if using as a garnish for hot dishes.

Always allow your candied orange slices to cool completely to room temperature before storing to prevent condensation, which can make them sticky or promote mold growth.

Conclusion

These Candied Orange Slices are a versatile and beautiful treat. I hope you enjoy making them as much as I do! Give this recipe a try and let me know how it turns out in the comments. For more citrus inspiration, check out our Orange Ginger Honey Cakes Recipe or Crispy Orange Shrimp Recipe. Don’t forget to subscribe for more sweet ideas!

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FAQs

How long do candied orange slices last?

Properly stored in an airtight container, your candied orange slices will keep for about 2-3 weeks at room temperature. For longer storage, you can refrigerate them for up to a month. The sugar syrup acts as a natural preservative for this delightful treat.

Can I use other types of citrus for this recipe?

Absolutely. This candied orange slices method works beautifully with lemons, limes, or grapefruit. Adjust the simmering time slightly based on the thickness and peel of the fruit. The key is to achieve tender, translucent slices coated in syrup.

What are the best ways to use candied orange slices?

These versatile candied orange slices are perfect for garnishing cakes, cocktails, or charcuterie boards. You can also chop them and add them to biscotti, scones, or dark chocolate bark for a burst of citrus flavor. They make an elegant homemade gift as well.