Candied Orange Slices

Candied orange slices transform ordinary citrus into jewel-like edible treasures featuring translucent, amber discs that capture sunlight like stained glass while balancing perfect sweetness with bright citrus notes. This classic confection turns simple ingredients into an elegant garnish or standalone treat that adds visual drama and flavor complexity to desserts, beverages, and gifts. I discovered this technique during a holiday baking marathon when I needed sophisticated cake decorations without artificial ingredients or colors.

Last Christmas, I arranged these candied slices in a gift box with handmade chocolates for my children's teachers. The vibrant color and glossy finish made the presentation look remarkably professional despite their simple preparation. What delights me most about these treats is how they transform something ordinary into something extraordinary through a process that feels almost magical as the slices slowly become translucent during cooking.

Simple Staples

• Fresh oranges: Choose firm, unblemished fruit with bright color; navel oranges provide excellent size and minimal seeds
• Granulated sugar: Creates the preserving syrup that both sweetens and transforms the texture; regular white sugar produces the clearest results
• Water: Forms the base of the syrup; filtered water prevents any off-flavors
• Optional spices: Cinnamon sticks, star anise, or cardamom pods can infuse the syrup with complementary flavors
• Neutral cooling rack: Essential for proper drying without flavor transfer
• Sharp knife: Crucial for creating thin, even slices that will candy uniformly
• Heavy-bottomed pan: Provides even heat distribution to prevent scorching during the lengthy simmering process

I learned an important lesson during my first attempt at candied citrus when I sliced the oranges too thickly. The resulting candies were beautiful but practically impossible to bite through. Now I always use a very sharp knife to create slices between 1/8 and 1/4 inch thick—thin enough to become tender during the candying process but thick enough to maintain their structural integrity and beautiful pattern.

Citrus Success

Prepare The Canvas:

Begin with thoroughly washed oranges to remove any wax coating or residue. Using a sharp knife, trim the ends to create stable surfaces, then slice the oranges into uniform rounds. Aim for 1/8-inch thickness for best results—too thick and they'll remain tough; too thin and they'll fall apart during cooking. Remove any seeds with the tip of a knife, being careful to maintain the beautiful circular pattern intact.

Reduce Bitterness:

Place the slices in a large pot of boiling water and blanch them for 1-2 minutes. This crucial step removes some of the bittering compounds in the pith, creating a more pleasant finished product. Using a slotted spoon, transfer the hot slices immediately to a bowl of ice water to halt the cooking process. This blanching step seems simple but makes a remarkable difference in the final flavor profile.

Create Transformation Syrup:

In a large, heavy-bottomed skillet, combine equal parts sugar and water—one cup of each is typically sufficient for a medium batch. Heat the mixture over medium heat, stirring gently until the sugar completely dissolves and the syrup becomes clear. Avoid boiling vigorously at this stage, as it can create crystallization. If adding spices for flavor variation, introduce them now so they can infuse the syrup from the beginning.

Patient Preservation:

Add the blanched and drained orange slices to the simmering syrup in a single layer. If necessary, work in batches rather than overcrowding the pan. Maintain a gentle simmer—never a rolling boil—for 45-60 minutes, occasionally turning the slices with a slotted spoon or silicone spatula. During this time, a remarkable transformation occurs as the slices gradually become translucent, indicating that the syrup has penetrated and preserved the fruit.

Proper Drying:

Once the slices have become translucent, carefully remove them from the syrup using a slotted spoon and arrange them in a single layer on a wire cooling rack positioned over a parchment-lined baking sheet to catch drips. Allow them to air dry for 12-24 hours, depending on your environment's humidity. The slices should become tacky rather than wet but not completely dry and brittle. This drying period is essential for developing their characteristic texture and finish.

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My neighbor attempted this recipe but complained that her slices remained bitter despite the lengthy cooking process. After troubleshooting together, we discovered she had skipped the blanching step, considering it unnecessary. I've since learned that this quick parboiling makes a tremendous difference in the final flavor, removing much of the bitter compounds concentrated in the white pith without sacrificing the slices' structural integrity.

Serving Suggestions

These versatile treats shine in countless applications. Place them atop frosted cakes or cheesecakes for a stunning decoration that hints at the flavor within. Drape them over the rim of Old Fashioned cocktails or hot mulled wine for both visual appeal and flavored stirrers. During holiday seasons, use them alongside cinnamon sticks and cranberries in clear glass hurricane vases for natural, fragrant decor. Dip half of each slice in tempered dark chocolate for an elegant confection, or chop them finely to add to scone or biscotti dough for intensified orange flavor and chewy texture.

Creative Variations

While the classic version delights on its own, this adaptable recipe welcomes thoughtful modifications. Create a spiced version by adding cinnamon sticks, whole cloves, and star anise to the simmering syrup. For a sophisticated twist, substitute some of the water with Grand Marnier or Cointreau. Experiment with blood oranges for dramatic ruby-colored slices, or create a citrus medley with lemons, limes, and grapefruits alongside the oranges—adjusting blanching times according to bitterness levels. For a crystallized effect, roll the nearly-dry slices in superfine sugar, creating a sparkling, frost-like finish.

Storage Strategy

These candied orange slices maintain their quality remarkably well when properly stored. Keep them in an airtight container with parchment paper between layers to prevent sticking. At room temperature, they remain beautiful and delicious for up to two weeks. For longer storage, refrigerate for up to a month or freeze for up to six months—though freezing may affect their texture slightly upon thawing. The syrup left from the candying process should not be discarded—strain and store it in the refrigerator to use as a flavored sweetener for tea, cocktails, or dessert sauces.

I've been perfecting these candied orange slices for nearly eight years, making subtle adjustments with each batch. What began as a simple garnish for holiday desserts has evolved into one of my signature homemade gifts. Last winter solstice, I created gift boxes of assorted candied citrus with handwritten recipe cards, and received more compliments on this simple offering than on many more elaborate presents I've given. The beauty of this recipe lies in its transformation of something ordinary into something extraordinary through patience and a bit of culinary alchemy.

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Frequently Asked Questions

→ What ingredients do I need?

You need oranges, granulated sugar, water, and optionally extra sugar for coating.

→ How long does it take to prepare?

Prep time is 10 minutes, and total time is 25 hours 10 minutes including drying time.

→ Can I use a different type of citrus fruit?

Yes, you can use other citrus fruits like lemons or grapefruits, but the flavor will vary.

→ How should I store leftovers?

Store leftovers in an airtight container at room temperature for up to 1 week.

→ Can I make them less chewy?

Yes, dry them longer or place them in a low oven (170°F or 75°C) for a couple of hours.