Orange Slices Candied

These shimmering citrus rounds turn regular oranges into dazzling, gem-like snacks that hit the sweet-sour bullseye with every transparent bite. The gentle simmering infuses sugar into the orange circles while keeping their bright color and natural flavor intact. As they cook, the slices get a nice chewy texture and develop a gorgeous clear appearance that makes them look as good as they taste. Unlike store-bought candied fruit that often tastes fake, these homemade goodies showcase real orange flavor with a gentle sweetness that brings out rather than covers up their natural taste.

I first tried making these candied orange slices when I needed something fancy to top a chocolate cake. What started as just a practical decoration quickly became something my whole family couldn't get enough of. My husband, who usually skips dessert, kept grabbing slices off the drying rack. Even my nephew who claims he hates citrus got caught with sticky fingers, saying he was "only making sure they were done." I now always make twice as much – some for prettying up desserts and plenty more for all the snacking that's bound to happen. Their bright taste and perfect chewy bite have made them a family favorite we enjoy all year long.

Basic Components

• 2-3 medium oranges: The main attraction; navel or Valencia varieties work wonderfully
• 2 cups granulated sugar: Delivers the sweet preserved feel and shiny look
• 1 cup water: Helps make the sugar mix that changes the slices
• Optional: Extra granulated sugar: Gives a sparkly, crystal finish if you want it

The orange you pick really changes your final treat. While any kind works fine, navel oranges give you that perfect sweet-tart balance with hardly any seeds to pick out. Their thicker peel stays together nicely during cooking, making slices that keep their shape really well. For something that looks amazing, try blood oranges with their deep red insides or Cara Cara oranges with their pretty pink flesh. The freshest oranges will taste best, so pick firm fruit with bright, unmarked skin for top results. I've noticed organic oranges often taste stronger, though regular ones work great too after a good wash.

Making Your Treats

Getting Oranges Ready:

Start with well-washed oranges to get rid of any waxy coating, gently scrubbing with a veggie brush in warm water. This washing step really matters since any leftover wax stops the syrup from soaking into the fruit properly. With a sharp knife or mandoline, cut the oranges into even rounds about ⅛ to ¼ inch thick. Making them all the same thickness helps them cook evenly and look professional. Take out any seeds you see with your knife tip without messing up the slice shape. If they're too thin, they might break apart while cooking; too thick and they won't get that pretty see-through look. I find setting my mandoline to 3mm gives perfect slices, but a steady hand and sharp knife works just as well. Toss out or save the end pieces for juice, as they don't make pretty candied slices.

Quick Boil Trick:

Get a big pot of fresh water boiling. This quick boiling step cuts down the natural bitterness in the peel and sets up the slices to soak up the sweet syrup better. Working in small batches if needed to avoid crowding, carefully put the orange slices into the boiling water using a slotted spoon. Let them boil for 1-2 minutes, watching so they don't get too soft. Using the same tool, move the boiled slices to a bowl of ice water to stop them cooking right away. This temperature shock keeps their bright color while softening the peel. After cooling about 30 seconds, put the slices on a clean kitchen towel and pat them dry, laying them out separately so they don't stick together. This quick boil makes the difference between tasty, slightly bitter-sweet candied slices and ones that stay too bitter from the peel.

Making the Sweet Mix:

In a wide, heavy pan, mix the sugar and water, stirring gently to wet all the sugar without splashing up the sides of the pan, which can make sugar crystals form. Heat it on medium, stirring now and then until the sugar completely melts and the liquid turns clear. Don't stir too hard which can cause sugar crystals. Pick a pan wide enough to fit all your orange slices in one layer so they cook evenly. A light-colored pan makes it easier to see how the syrup and slices are doing as they cook. Once the sugar has fully dissolved and the syrup looks completely clear with no grainy bits (about 3-5 minutes), turn down the heat to keep a gentle simmer before adding your orange slices. The syrup should be hot but not bubbling hard when you add the fruit.

Slow Cooking Method:

Carefully place your orange slices in the warm syrup in a single layer, making sure each slice is completely covered. If needed, use a small plate or cut parchment paper to fit inside your pan to keep slices under the syrup. Keep a gentle simmer over low heat - you want to see occasional tiny bubbles, but never a hard boil, which can tear apart the delicate slices and make cloudy syrup. Cook the oranges for 45-60 minutes, gently turning each slice over now and then with tongs or a slotted spoon so they soak up syrup evenly. During this time, you'll see an amazing change as the slices slowly become see-through, looking like stained glass. How long they take depends on how thick your slices are - they're done when you can see light through them if you hold them up to a window. The white part should no longer be opaque but instead look clear and jelly-like.

Drying Steps:

Put a wire cooling rack over a baking sheet lined with parchment to catch sticky drips. Using a slotted spoon or tongs, carefully move each candied orange slice to the rack, arranging them in a single layer with space between for air to flow. For extra sweetness, sprinkle more sugar over the slices while they're still warm and sticky, creating a crystal-coated look. Let the slices air-dry at room temperature for at least 24 hours, or until they feel tacky but not wet when touched. This waiting step is crucial for getting the right texture - rush it and your slices will stay too sticky to handle well. In damp weather, this might take longer, up to 48 hours; in very dry places, check after 12 hours so they don't get too brittle. For faster drying, you can put them in an oven at its lowest setting (usually around 170°F/75°C) for 2-3 hours, but watch carefully so they don't burn or dry out too much.

My first try at making candied orange slices turned into a sticky mess because I didn't let them dry long enough and ended up with a clumped ball of orange slices that wouldn't pull apart. Now I know that waiting makes perfect with this recipe. Watching plain fruit change into glittering treats still feels like magic every time I make them. I love how the whole orange becomes good to eat – the candying softens the bitter peel and turns it chewy and delicious. When my sister first tried these, she couldn't believe she was happily eating the part of the orange she always threw away. The natural pectin in the fruit creates that satisfying chewy texture that feels so good when you bite into it.

Fancy Serving Ideas

Pin it

Make everyday desserts look amazing by using these bright candied slices as fancy toppings you can actually eat. Put them on chocolate cakes or cheesecakes where their bright color and see-through quality stands out beautifully against dark backgrounds. They look especially stunning on chocolate ganache where their stained-glass look catches the light. For holiday parties, set them around cheese boards where their sweet-tangy flavor works perfectly with strong aged cheeses like blue cheese or aged gouda and salty crackers. In summer, use them to dress up fancy cocktails like Old Fashioneds or Manhattans, where they look great and add citrus notes that make the drink taste better. Chop candied slices into small pieces and mix into scone or biscotti dough for bursts of bright orange flavor and chewy texture that contrasts nicely with the crisp baked goods. Health-minded folks will like how just one candied slice can turn plain oatmeal or yogurt into something special, adding concentrated flavor without tons of sugar while making a simple breakfast look fancy.

Fun Twists to Try

Try these tasty changes to the basic recipe by adding new flavors and presentations that use the same method but create different taste experiences. For a cozy holiday version, toss in some cinnamon sticks, whole cloves, or star anise while simmering, giving the slices gentle spice notes perfect for winter gatherings and Christmas decorations. Chocolate lovers might enjoy dipping half of each dried slice in melted dark chocolate, making a grown-up treat that mixes bitter chocolate with sweet-tangy orange in a classic flavor combo. Curious cooks can try making a citrus mix by using the same steps with lemons, limes, or grapefruit, creating a colorful mix with different flavors that work as pretty garnishes for all kinds of foods and drinks. For an elegant touch, brush fully-dried slices with lightly beaten egg white and sprinkle with fine sugar for a sparkly look that resembles frost and adds a light crunch to each bite. Those wanting more complex flavors might like orange slices candied in honey instead of sugar syrup, which creates deeper sweetness and slightly different texture while connecting to old preservation methods used long before sugar was common.

Great Food Matches

Make your food even better by thoughtfully adding these candied citrus gems as flavor boosters in different dishes and settings. Serve with rich chocolate desserts where the bright tang of orange cuts through chocolate's intensity, creating balanced flavors that showcase both - this classic pairing works really well with flourless chocolate cake or chocolate mousse. For impressive but easy fancy bites, sandwich a thin layer of almond paste or dark chocolate between two candied slices for an elegant two-bite dessert that needs no baking. Coffee lovers will enjoy how the sweet-tangy slices balance the bitter notes in espresso or dark roast coffee when served alongside as a little treat, making them perfect for afternoon coffee with friends. During holiday time, use them to top mulled wine or spiced cider, where they look pretty and add matching flavors while working as edible stirrers. For a grown-up ice cream topping, chop the slices into small bits and scatter over vanilla bean ice cream, where their chewy texture contrasts with the smooth frozen dessert and their bright flavor balances the cream's richness.

Keeping Them Fresh

Get the most from your candied orange slices by storing them right to keep their quality for different timeframes and occasions. For short-term storage up to two weeks, put fully dried slices in an airtight container at room temperature, putting parchment paper between layers so they don't stick together. Glass containers work best since they don't absorb any citrus oils or moisture. In damp weather, adding a food-safe silica gel packet helps keep the right texture by soaking up extra moisture that could make the slices sticky again. For longer storage up to three months, lay the slices in a single layer on a parchment-lined baking sheet and freeze until hard, then transfer to freezer bags with parchment between layers, pushing out as much air as possible before closing. Frozen slices can sit at room temperature for about 30 minutes before using. The tasty citrus-flavored syrup left from candying should be strained and kept in the fridge in a glass jar for up to one month, where you can use it to sweeten tea, flavor cocktails, or pour over pancakes and waffles – don't waste this flavorful bonus! For giving as gifts, pack fully dried slices in pretty tins or clear bags with a ribbon 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 go-to homemade gift during the holidays. The first year I made them, I packed them in small brown paper boxes tied with string and put them in gift baskets with homemade cookies. Everyone loved them so much that now they ask for them before I even start my holiday baking. There's something really satisfying about turning simple fruit into something so beautiful and useful with just sugar and patience. Whether dressing up a special dessert, making a cocktail prettier, or enjoyed on their own with afternoon tea, these sweet-tart treats add brightness and elegance to any occasion. Even better, they let you use the whole fruit with almost no waste, turning what most people throw away into something amazing.

Frequently Asked Questions

→ Can I use other fruit besides oranges?

Definitely! You can candy lemons, limes, grapefruit, blood oranges, or even kumquats. Keep in mind, different fruits might need slightly adjusted cooking times based on their thickness or pith. For example, lemons might cook faster, while grapefruits may need a bit more time. Each one has its own unique flavor, so experiment freely!

→ Why are my slices too bitter to eat?

A bitter taste usually comes from the peel or pith. If your chosen oranges have thick or tough skin, like navel oranges, they can be extra bitter. Thin-skinned types like Cara Cara are better. To fix this, slice oranges thinner or blanche them briefly in boiling water to reduce bitterness before starting the sugar syrup step. Cooking them too short a time can also leave that sharp edge, so simmer them until fully tender.

→ How can I dry them faster?

Speeding up the drying process is simple with a bit of heat. Use your oven at the lowest temperature (170°F/75°C or below) and bake them on a sheet lined with parchment for about 2-3 hours. Flip them once midway through. You could also use a food dehydrator at 135°F/57°C for 4-6 hours. Just keep an eye on them so they don't get too dry or burned!

→ How long do candied orange slices stay good?

When they're properly dried and stored in an airtight container, these slices stay fresh for one to two weeks at room temperature. Keep them refrigerated for up to four weeks, or frozen (with sheets of parchment separating layers) for half a year. If they ever turn sticky, just toss them in a little sugar to revive them. Be on the lookout for mold or weird smells!

→ What’s the use for leftover orange-flavored syrup?

Leftover syrup from candying oranges is full of flavor—don’t toss it! Try sweetening your beverages like tea, coffee, or margaritas. Pour it over breakfast dishes like pancakes or oatmeal. Brush it onto cakes for moisture. Drizzle it as a dressing onto salads. Let your imagination go wild! Kept in a jar in your fridge, it could last about a month.