There’s a certain magic that happens in the kitchen when humble ingredients transform into something truly extraordinary. For me, the scent of simmering citrus instantly transports me back to my grandmother’s kitchen during the holidays. She’d always have a batch of these glistening orange slices drying on a rack, catching the light like tiny stained-glass windows. Each bite was a burst of sunshine – sweet, slightly bitter, and wonderfully chewy, a perfect counterpoint to the richness of festive meals.

These aren’t just candies; they are little edible jewels, each one a testament to patience and simple culinary artistry. Crafting candied orange slices is a rewarding experience, turning ordinary fruit into a sophisticated treat. We’ll be taking fresh orange rounds and slowly simmering them in a luxurious sugar syrup until their peels become beautifully translucent and tender, almost ethereal. The transformation is mesmerizing, resulting in a versatile confection that’s both vibrant in flavor and stunning to behold.

Imagine them gracing the rim of a cocktail, adorning a cake, or simply enjoyed as an elegant snack with a cup of tea. They strike a delightful balance between the bright acidity of the orange and the comforting sweetness of sugar, with a delightful texture that’s soft yet firm. This recipe isn’t complicated, but it does require a gentle touch and a little time – a truly enjoyable kitchen project that yields spectacular results. Get ready to embark on a sweet journey and discover the simple elegance of homemade candied orange slices.

Ingredients You’ll Need

3 small to medium oranges or tangelos (preferably organic and unwaxed), yielding about 18–20 ¼-inch slices
3 cups (600g) granulated sugar, plus extra for rolling (optional)
3 cups (720ml) filtered water

Step-by-Step Instructions

Step 1

Carefully wash and dry your oranges. Using a very sharp chef’s knife or a mandoline slicer, slice each orange into uniform ¼-inch rounds. Aim for consistent thickness to ensure even cooking and translucency. Remove any visible seeds.

Step 2

In a wide, heavy-bottomed saucepan or Dutch oven, combine the 3 cups of granulated sugar and 3 cups of water. Place over medium heat, stirring gently until the sugar fully dissolves. Increase the heat slightly and bring the syrup to a gentle boil. This ensures a homogenous syrup base.

Step 3

Reduce the heat to a low, steady simmer. Carefully add the orange slices to the hot syrup in a single layer. Avoid overcrowding the pan; if necessary, cook in two batches. Maintain a gentle simmer for 45–60 minutes, turning the slices occasionally with tongs, until the orange peel becomes noticeably translucent and the white pith is soft. This slow simmering process allows the sugar to penetrate the cells of the orange, preserving its shape and infusing it with sweetness.

Step 4

Using tongs, carefully remove each translucent orange slice from the syrup and arrange them in a single layer on a wire rack set over a baking sheet. This allows for air circulation on all sides. Let them dry uncovered at room temperature for 24–48 hours, or even up to 72 hours, depending on your climate. They are ready when they feel tacky but firm, and are no longer sticky or wet.

Step 5

For a beautiful “frosted” appearance, gently roll the dried slices in additional granulated sugar. Alternatively, melt your favorite chocolate (dark chocolate works beautifully!), dip half of each candied orange slice into the melted chocolate, and sprinkle with a pinch of flaky sea salt for an elegant touch. Allow the chocolate to set completely on parchment paper.

Chef’s Tips & Variations

Achieving perfectly candied orange slices requires a bit of patience and a few tricks. For uniform slices, a mandoline is your best friend; it ensures consistent thickness, which is key for even cooking. Don’t rush the drying process; humidity plays a big role, so choose a dry spot in your kitchen. If your climate is very humid, you can gently dry them in an oven set to its lowest temperature (around 150°F / 65°C) with the door ajar for a few hours, checking frequently, though air drying provides the best texture.

Consider infusing your sugar syrup with complementary flavors. A cinnamon stick, a few star anise pods, or a vanilla bean added during the simmering stage will impart wonderful aromatic notes. For a different citrus profile, try this recipe with grapefruit or lemons, adjusting the simmering time slightly as needed. Store your finished candied oranges in an airtight container at room temperature for up to 2-3 weeks, or refrigerate for longer freshness. They also freeze beautifully for several months. These glistening beauties are perfect as an elegant edible garnish for cakes and cocktails, a thoughtful homemade gift, or simply enjoyed as a sophisticated sweet treat.

Frequently Asked Questions

Why are my orange slices still sticky after drying?

Stickiness usually means they haven’t dried long enough. Ensure they are in a low-humidity environment and give them more time, up to 72 hours. You can also try drying them briefly in a very low oven if needed.

Can I use different types of oranges?

Yes, while small oranges or tangelos are ideal, you can use navel or even blood oranges. Just ensure they are unwaxed and slice them uniformly. Thicker peels might require slightly longer simmering.

What can I do with the leftover orange syrup?

Don’t discard it! This fragrant, sweet syrup is liquid gold. Use it to sweeten iced tea, drizzle over pancakes or yogurt, make cocktails, or even moisten a cake. Store it in an airtight container in the refrigerator for up to a month.

My orange slices turned out hard or brittle. What went wrong?

If they are brittle, they might have been simmered too long, causing too much moisture to evaporate, or dried excessively. The goal is translucent and chewy, not crunchy. Ensure your simmer is gentle and watch the translucency carefully.

Do I need to blanch the oranges first?

No, for this recipe, blanching isn’t necessary. The long, slow simmer in the sugar syrup effectively tenderizes the peel and removes bitterness without an extra blanching step, simplifying the process.