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Taking ordinary citrus and turning it into gleaming, jewel-toned goodies happens with this easy method for candied orange slices. They'll make your holiday cakes or morning tea look amazing. The slow cooking makes the orange taste stronger while adding sweetness, giving you a homemade treat that's both fancy and easy to make.
When our kitchen was drowning in oranges one season, I tried this method. What started as a way to stop good fruit from going bad has turned into something my family can't wait for every winter.
What You'll Need
- Oranges: Go for medium ones with thinner peels like Navel or Valencia. Pick firm oranges with smooth skin to get the best-looking slices
- Granulated sugar: Plain white sugar gives you the clearest syrup so the orange color really pops. It melts fast for a nice smooth mix
- Water: Try to use filtered water because any funny tastes will get stronger during the long cooking time
- Optional Extra sugar for coating: This gives a pretty sparkly finish and stops the slices from sticking together
How To Make Them
- Get Your Oranges Ready:
- Wash your oranges well in warm water to get rid of any waxy stuff. With a super sharp knife or mandoline, cut them into thin circles about ⅛–¼ inch thick. Go thinner for see-through slices that candy faster, or thicker if you want more juicy texture. Pick out any seeds with your knife tip.
- Create Your Syrup:
- Mix sugar and water in a big, wide pan over medium heat. Keep stirring until all the sugar melts away, which takes around 3 minutes. You'll know it's ready when the mix turns completely clear. Using a wide pan lets more slices cook at once so they all candy evenly.
- Cook The Orange Slices:
- Put the orange slices in the syrup in one layer. Turn the heat down so it's just barely bubbling, not boiling hard. You should only see tiny bubbles around the edges. Flip the slices every 15 minutes with tongs. They'll slowly turn see-through as they cook, which takes about 45–60 minutes depending on how thick you cut them.
- Let Them Dry:
- Put a wire rack over some parchment paper to catch drips. Move each slice to the rack with tongs and let the extra syrup drip off. Don't let the slices touch each other. Leave them out at room temperature for a full day. They'll feel a bit sticky but firm when done. This drying step keeps them from spoiling and gives them the perfect chewy feel.
- Sugar Coating If You Want:
- After drying, put some sugar in a shallow dish. Press each orange slice into the sugar on both sides. Shake off extra sugar and put them back on the rack for another hour. This makes them look sparkly and keeps them from sticking together when stored.
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The coolest part happens while they simmer – the bright orange turns into a deep amber that almost glows. My grandma showed me how to do this with Seville oranges from her yard. She always kept some slices for her evening tea, saying just smelling them could chase away winter sadness.
Keeping Your Orange Slices Fresh
Making sure your orange slices are totally dry is super important before you put them away. Once they're dry, stick them in a container that seals tight, with parchment paper between layers so they won't stick together. They'll stay good at room temperature for about two weeks, or even several months in the fridge. If you want to keep them even longer, freeze them in a single layer first, then move them to a freezer container where they'll last up to six months.
Fun Ways To Use Them
These shiny orange slices look great on cakes, tarts, and drinks, but you can do so much more with them. Try dipping half in melted dark chocolate for a fancy after-dinner snack. Cut them up small to mix into scone or cookie dough for bursts of orange flavor. Put them between cake layers with frosting for a surprise inside, or throw them in smoothies for strong orange taste. They're also great in holiday bread puddings and fruitcakes.
Trying Different Citrus Fruits
You can candy pretty much any citrus fruit this way, and each kind has its own special flavor and look. Blood oranges make dramatic red-tinged slices that taste a bit like berries. Meyer lemons turn out milder and less sour, perfect with tea. Grapefruit needs to cook a bit longer but gets really complex flavors. You can even candy whole kumquats using this method, though it helps to dunk them in boiling water first to cut down on bitterness.
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These candied orange slices will add a sweet touch and fancy feel to your holiday parties or everyday snacks.
Frequently Asked Questions
- → Will this work with other citrus fruits too?
For sure! This method works great with lemons, limes, grapefruits, and even tiny kumquats. Just keep in mind that smaller or thinner fruits won't need to cook as long, while bigger, thicker slices might take extra time.
- → My orange slices still taste bitter, what went wrong?
The white pith often causes bitterness. Try dunking the slices in bubbling water for 1-2 minutes, then quickly cooling them in ice water before you start the sugar process. You might also want to try navel oranges since they usually have less bitter pith than other types.
- → How can I make them dry faster?
To cut down drying time, put the slices on a wire rack in your oven at its lowest setting (around 170°F/75°C) for 2-3 hours. Check them often so they don't burn or get too crispy.
- → Can I add chocolate to these orange slices?
You bet! After they're completely dry, dunk half of each slice into melted dark, milk, or white chocolate for a fancy twist. Let the chocolate harden fully before you pack them away.
- → What should I do with the leftover orange syrup?
That leftover syrup is gold! Keep it in a sealed jar in your fridge for up to a month. You can add it to tea, mix it in cocktails, pour it over pancakes, or use it in baking for a nice orange kick.
- → Is it possible to freeze these glazed orange slices?
They freeze quite well. Put them in one layer on a tray lined with parchment until solid, then move them to a sealed container or freezer bag. They'll stay good for about 2 months. Let them thaw at room temp before eating.