Candied Orange Slices

This simple method for creating candied orange slices transforms ordinary citrus into glistening, jewel-like treats that brighten everything from holiday cakes to morning tea. The slow simmering process intensifies the orange flavor while infusing the fruit with sweetness, creating a versatile homemade delicacy that's both impressive and accessible.

I discovered this technique during a particularly abundant citrus season when our kitchen counters overflowed with oranges. What began as a creative solution to avoid waste has become a seasonal tradition my family eagerly anticipates each winter.

Ingredients

• Oranges: Medium-sized varieties with thinner skin like Navel or Valencia work beautifully here. Look for firm fruit with unblemished skin for the prettiest finished slices
• Granulated sugar: Regular white sugar creates the clearest syrup that allows the orange color to shine through. The fine crystals dissolve quickly creating a smooth texture
• Water: Filtered water is preferred since any mineral flavors can concentrate during the long simmering process
• Optional Extra sugar for coating: This creates a sparkling finish that prevents sticking and adds textural contrast

Step-by-Step Instructions

Prepare the Oranges:

Thoroughly wash your oranges under warm water to remove any wax coating or residue. Using a very sharp knife or mandoline slicer cut the oranges into thin rounds approximately ⅛–¼ inch thick. Thinner slices become more translucent and candy more quickly while thicker slices maintain more of their juicy texture. Remove any visible seeds with the tip of a knife.

Make the Syrup:

In a large skillet or wide saucepan combine the sugar and water over medium heat. Stir constantly until the sugar completely dissolves which usually takes about 3 minutes. The mixture should become perfectly clear indicating that all sugar crystals have melted. A wide pan allows more slices to cook in a single layer which ensures even candying.

Simmer the Oranges:

Carefully arrange the orange slices in the syrup in a single layer. Reduce the heat to maintain a gentle simmer never allowing the mixture to reach a rolling boil. The delicate bubbling should be barely visible around the edges. Gently flip the slices every 15 minutes using tongs or a slotted spoon. As they cook the orange flesh gradually becomes translucent which takes approximately 45–60 minutes depending on your slice thickness.

Dry the Slices:

Set a wire cooling rack over parchment paper to catch drips. Using tongs or a slotted spoon transfer each orange slice to the rack allowing excess syrup to drain off. Position the slices so they aren't touching. Let them air dry at room temperature for at least 24 hours. The slices will become slightly tacky but firm to the touch. Proper drying prevents spoilage and ensures the perfect chewy texture.

Optional Sugar Coating:

Once the slices have dried place a few tablespoons of granulated sugar in a shallow bowl. Gently press each orange slice into the sugar coating both sides. Shake off any excess sugar and return to the rack for another hour of drying. This step creates a beautiful crystalline appearance and prevents the slices from sticking together during storage.

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The most magical transformation happens during the simmering process when the bright orange color intensifies to a deep amber glow. My grandmother taught me this technique using Seville oranges from her backyard tree. She would always save a few slices to float in her evening tea, claiming the aroma alone could chase away the winter blues.

Storing Your Candied Orange Slices

The key to preserving your candied orange slices is ensuring they've dried properly before storage. Once completely dry, place them in an airtight container, separating layers with parchment paper to prevent sticking. They'll keep at room temperature for up to two weeks, or extend their life to several months by refrigerating them. For even longer storage, you can freeze the slices in a single layer, then transfer to a freezer container where they'll keep for up to six months.

Creative Uses Beyond Garnishes

While these glistening orange slices make stunning decorations for cakes, tarts, and cocktails, their uses extend far beyond simple garnishes. Dip half of each slice in melted dark chocolate for an elegant after-dinner treat. Chop them finely to incorporate into scone or cookie dough for bursts of citrus flavor. Layer them between cake layers with buttercream for a surprise filling, or blend them into smoothies for intense orange flavor. They also make wonderful additions to holiday bread puddings and fruitcakes.

Working With Different Citrus Varieties

This candying method works beautifully with virtually any citrus fruit, each offering its own unique flavor profile and appearance. Thin-skinned blood oranges create dramatically colored slices with a slightly berry-like flavor. Meyer lemons produce a gentler, less acidic candied slice perfect for pairing with tea. Grapefruit slices require slightly longer cooking but develop a wonderful complexity. Even kumquats can be candied whole using this technique, though they benefit from a brief blanching in boiling water before simmering in the syrup to reduce bitterness.

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Enjoy these candied orange slices as they bring a touch of sweetness and elegance to your holiday celebrations or everyday treats.

Frequently Asked Questions

→ Can I use other citrus fruits instead of oranges?

Yes! This technique works beautifully with lemons, limes, grapefruits, and even kumquats. Just remember that smaller or thinner fruits may require less simmering time, while larger, thicker slices might need longer.

→ Why are my candied orange slices still bitter?

Bitterness usually comes from the white pith. Try blanching the slices in boiling water for 1-2 minutes, then shocking in ice water before candying. You can also use navel oranges which typically have less bitter pith than other varieties.

→ How can I speed up the drying process?

To reduce drying time, place the slices on a wire rack in an oven set to the lowest temperature (around 170°F/75°C) for 2-3 hours, checking frequently to ensure they don't burn or become too crispy.

→ Can I dip the candied orange slices in chocolate?

Absolutely! Once fully dried, dip half of each slice in melted dark, milk, or white chocolate for an extra special treat. Allow the chocolate to set completely before storing.

→ How should I store leftover orange-infused syrup?

The leftover syrup is a treasure! Store it in an airtight container in the refrigerator for up to a month. Use it to sweeten tea, flavor cocktails, drizzle over pancakes, or add to baked goods for a delicious orange essence.

→ Can I freeze candied orange slices?

Yes, they freeze well. Place them in a single layer on a parchment-lined tray until frozen, then transfer to an airtight container or freezer bag. They'll keep for about 2 months. Thaw at room temperature before using.