Looking for a simple way to preserve extra oranges? These candied orange slices are a delicious treat that can be enjoyed on their own, or used to make your baked goods extra fancy.
Want tips for candying other citrus fruits? See our lemon and orange mixed peel recipe for lots of helpful information.
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Why This Recipe Works
- The slices are the right thickness. Aim for ⅛ inch thick slices or up to ¼ inch. Thinner than ⅛ inch, and they will fall apart; thicker than ¼ inch, and the slices will take far too long to dry.
- The peels are blanched for 10 minutes. Boiling them removes the bitterness from the white pith in the peels. The peels are quickly cooled after blanching by submerging them in an ice bath.
- They are dried in the oven. This speeds up the drying process, which can take one to two days at room temperature. Baking the peels on wire racks at a low temperature (175°F) shortens the drying process to a couple of hours.
- They are rolled in sugar. The extra sugar coating pulls extra moisture from the peels, making them more chewy, taste sweeter, and makes them look prettier.
Ingredients
You don't need anything fancy to make these delicious candied oranges! In fact, you only need three simple ingredients.
- Oranges: Feel free to use any type of orange that you'd like. We used navel oranges for this photo shoot because we wanted larger candied orange slices, but mandarins, clementines, tangelos, tangerines, or any orange will work great.
- Sugar: This sweetens and preserves the fruit and helps extract water from the fruit.
- Water: You'll use water to blanch the orange slices, to shock them in an ice bath, and to make the simple syrup.
How to Make
Gather the ingredients.
- Scrub the peels, then cut the oranges crosswise in pieces no thinner than ⅛ inch and no thicker than ¼ inch. Be sure to use a sharp knife.
- Blanch the orange slices by simmering them in water for 10 minutes to remove their bitterness.
3. Immediately drain the orange slices and shock them in an ice bath to stop them from cooking.
4. Make simple syrup by dissolving the sugar in water and bringing it to a boil.
5. Drain the orange slices and add them to the boiling syrup. Turn it down to a simmer and cook for 45-60 minutes, or until they are translucent.
6. Spread the slices on wire racks set over cookie sheets and dry them in a 175°F oven for 30 minutes.
7. Roll the candied slices in sugar and continue to dry them out in the oven for another 1 ½ to 2 hours. Roll in sugar again.
8. Enjoy as a treat, use to decorate baked goods, or store in an airtight container at room temperature for up to 3 months.
Recipe FAQs
Candied orange or any citrus will keep at room temperature for up to 3 months if it's tightly sealed in a bag or container. You can also freeze it in a zip-top bag for up to 1 year.
Candied orange peels contain fiber and a lot of vitamin C, which make them healthier than a lot of other candies. However, they are high in sugar, so it's best to consume them in moderation.
One of the best ways to preserve orange slices is to candy them. Then, they can be enjoyed as a snack or used in baking. You'll blanch the fruit to remove bitterness, then you'll simmer them in a sugar syrup and dry them to get their distinctive chewy texture.
This happened because the peels weren't blanched first before candying them. Next time, simmer the orange slices for 2-10 minutes to remove the bitterness before simmering them in the sugar syrup to candy them.
Serve
- Use to decorate the top of loaf cakes or layer cakes. This is popular in British baking.
- Place on top of a yeast bread, like the Spanish Epiphany bread Roscón de Reyes.
- Cut each piece in half and put on top of a cupcake.
- Dip them in chocolate to serve as a special treat.
- Use it as a garnish for a mocktail.
- Keep the simple syrup that the oranges simmered in and use it for cakes or drinks.
Store
- Seal in an airtight container and store in a cool, dark place for up to 3 months.
- Freeze in an airtight container or zip-top bag for up to 1 year.
Expert Tips
- Cut the oranges no thinner than ⅛ inch, and no thicker than ¼ inch. Thinner pieces will cook and dry faster, but can break apart if they are too thin.
- Cut the slices the same thickness so all the pieces are done at the same time.
- For the easiest slicing, choose firm citrus fruits and use a sharp knife.
- Bitter citrus fruits, like lemons, grapefruit, and citron, require two or three blanchings instead of one.
- Don't skip rolling the oranges in sugar; it makes them prettier, and the sugar pulls extra moisture out of the candy, making it chewier.
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Recipe
Candied Orange Slices
Ingredients
- 3 large navel oranges, or other type of orange
- 4 cups granulated sugar, plus extra for rolling
- 4 cups water, plus extra for blanching
Instructions
- Scrub the peels of the oranges to remove wax and chemicals. Cut crosswise in ⅛-inch (3mm) slices, discarding the ends.
- Blanch the orange slices in a large pot of boiling water for 10 minutes. Use a skimmer to place them in a large bowl of ice water to stop them from cooking.
- Rinse out the pot and dissolve the 4 cups of sugar in the 4 cups of water and bring it to a boil.
- Drain the oranges and add them to the syrup, then return to the mixture to a boil. Turn it down to low heat and simmer for 45-60 minutes, or until the peels are translucent. Stir every 15 minutes.
- Lay the sliced oranges on wire racks, and then place the racks on top of a cookie sheet to catch drips. Bake at 175°F for 30 minutes, then coat each piece in granulated sugar. Return to the oven and dry for another 1-1 ½ hours, or until the fruit is mostly dry.
- Coat the candied oranges in granulated sugar again and let them cool completely, then seal in an airtight container until ready to use.
Notes
- Cut the oranges no thinner than ⅛ inch, and no thicker than ¼ inch. Thinner pieces will cook and dry faster, but can break apart if they are too thin.
- Cut the slices the same thickness so all the pieces are done at the same time.
- For the easiest slicing, choose firm citrus fruits and use a sharp knife.
- Bitter citrus fruits, like lemons, grapefruit, and citron, require two or three blanchings instead of one.
- Don't skip rolling the oranges in sugar; it makes them prettier, and the sugar pulls extra moisture out of the candy, making it chewier.
Alex
The sugar on the outside of the peel is crunchy and the sweetness is balanced with the slightly tart rind. The inside is soft and delicious!
Emma
Thank you, Alex!
Beth
These are such a lovely color, with a great orange taste and a soft bite. There’s a perfect balance between soft and crunchy, besides looking very elegant.
Emma
We're so glad you enjoyed the candied oranges, Beth!