Candied orange slices make a beautiful addition to a chocolate orange cake or that tasty bundt cake you’re making for your dinner party. They’re fairly easy to make and add a huge amount of curb appeal to your desserts and drinks.
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If you’ve never made candied citrus before, you definitely should give this recipe a try. They aren’t as difficult to make as you might assume from the looks of them. But that’s the great part about them, too. They look complicated and amazing.
Are Candied Orange Slices Food For You?
Seeing how these oranges are coated in sugar, I would go so far as to say they are good for you. They are a sugary treat that should be consumed in moderation. However, the citrus is packed with vitamin C and the peel is edible if you use the right oranges.
How Long Do Candied Oranges Last?
You can store these oranges in the glaze in the refrigerator and they will last for a few months, as long as you use only clean utensils to take them out of the container.
You can also dry the orange slices and store them dried for 2-3 months. This is my preferred way to store the oranges. They can also be sugared and kept in a container with sugar for up to 3 or 4 months. That’s a great way to be able to make one batch and continue to use them for an extended period. If you put them in the refrigerator they will get wet and gooey so its best to store them in an air tight container on the counter.
What You Need to Make Candied Orange Slices
The ingredients list is extremely short for these orange slices. It’s really just oranges and sugar.
Orange – Always use bio or at least organic oranges. Wash them thoroughly before slicing, to remove any residue or pesticides. Some oranges have a thicker rind. The rind can be more bitter. It’s best to find oranges with a thinner rind.
Sugar – Regular white granulated sugar
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How to Make Candied Orange Slices
One of the ways to ensure a great finished product is how you slice the oranges. I think it’s best to use a mandolin to make sure the slices are uniform. You can use a knife and cut the slices to about 1/3″ thick, but sometimes the slices end up being a little wonky in shape.
Then we start out with a simple process to pull some of the bitterness out of the orange peel. It’s not necessary, but it will make them less bitter, which I prefer.
To do this, fill a pot halfway with water and put in the orange slices. Bring the water to a boil, then drain the water and do that one more time.
Next, put the water and sugar in the pot and dissolve it. Add the orange slices and simmer on low, covered, for about 45 minutes. Look to see how translucent the oranges are at this point. If they aren’t translucent cook them 15 minutes longer and check again. Then take the pot off the heat and allow it to cool completely (with the oranges still in the syrup).
After they’ve cooled, you can store the oranges in a container with the syrup, or you can lay them out on a rack to dry. It takes at least 24 hours for them to dry completely.
Save the liquid it to use as orange syrup for drinks.
If you want to get even fancier, you can dip the oranges in chocolate after they’ve dried to make chocolate covered candied oranges.
How to Use Candied Oranges
The most obvious way to use these is just to eat them. They are very good on their own. However, you might want to serve them with a dessert like chocolate cake. We use them to dress up our chocolate orange cake.
You can also use them as a garnish for cocktails, like a delicious chocolate orange martini. We’ve also used them in Christmas baskets for friends.
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Candied Orange Slices
- 2 orange
- 2 cup water
- 2 cup sugar
- Wash oranges well. Cut each end off of the orange and discard. Slice remaining orange into 1/3 inch thick slices.
- In a large pot over medium high heat, stir the water and sugar until the sugar is dissolved. Bring to a gentle boil and add orange slices.
- Reduce the heat to med low until it is just barely simmering. Cook oranges until they are translucent, turning over at least once. 40-60 minutes depending on the size of the orange slice.
- Remove orange slices from the pot and place on a wire rack over a baking sheet covered in parchment paper to cool and dry overnight.
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.