Easy Candied Orange Slices
Introduction (H2):
Warm sunlight pooling on a kitchen table, the bright, sweet perfume of simmering oranges, and a jar of glossy slices waiting to be shared — that is the feeling I want you to have when you try Easy Candied Orange Slices. This simple, homemade recipe makes your kitchen smell like a bakery and feels like a cozy favorite handed down from a dear friend. If you love bright citrus flavors alongside comforting sweetness, these slices pair wonderfully with savory dishes — think the spicy-sweet notes that echo a better-than-takeout crispy orange chicken for a festive dinner.
Why this recipe? It’s approachable, forgiving, and gives you a stunning result that doubles as an indulgent treat or a healthy option for topping salads, cakes, or yogurt.
Why You’ll Love This Recipe (H2):
- It’s an easy homemade recipe that looks elegant and tastes like a celebration.
- Ready in about an hour from start to finish — a quick family meal-friendly dessert or garnish.
- Makes a beautiful festive dish or edible gift when packed in jars.
- Versatile: use as a cocktail garnish, dessert topper, or sweet snack.
- Minimal ingredients produce maximum flavor and glossy, chewy texture.
Ingredients with Notes (H2):
- 3 large oranges, thinly sliced (use navel or blood oranges for color variation) — organic if you plan to eat the peel.
- 2 cups granulated sugar — for the simmer and the syrup.
- 1 cup water — creates the simmering syrup.
- 1/2 cup simple syrup or extra sugar for glazing — optional for extra shine.
- 1 teaspoon vanilla extract or a strip of vanilla bean — optional for warmth.
- Pinch of salt — lifts the sweetness.
Notes and substitutions: - For a lighter version use half sugar and half honey, though honey will deepen the flavor and slightly alter texture.
- Swap some of the sugar for a natural sweetener if you prefer; expect subtle differences in sheen and chew.
- Try lemon or lime instead of oranges for a tangier candied slice.
- If you plan to use them on cakes, reserve a little syrup to brush on after they cool for extra shine.
Also see an easy seafood companion idea like this easy air fryer lemon garlic salmon for a weeknight menu that sings citrus.
Prep and Cook Time (H2):
- Prep time: 10 minutes (slicing and prepping)
- Cook time: 40–50 minutes (simmering in syrup and drying)
- Total time: 50–60 minutes
Context: This isn’t a rushed glaze — the slow simmer is what softens the peel and allows sugar to creep into every corner, yielding that tender, slightly chewy texture. It’s quick enough for a weekend afternoon and rewarding enough to feel special.
Step-by-Step Cooking Instructions (H2):
- Wash and slice the oranges: Trim the ends, then slice into 1/8- to 1/4-inch rounds for tender, translucent slices. Remove seeds with the tip of a knife.
- Blanche the slices (optional for less bitterness): Place slices in a pot of boiling water for 1 minute, then transfer to an ice bath. Repeat once more if you find the peel bitter. This step makes the peel gentler.
- Make the syrup: In a wide skillet or shallow saucepan, combine 2 cups sugar and 1 cup water with a pinch of salt. Bring to a gentle simmer and stir until sugar dissolves.
- Simmer the oranges: Add orange slices in a single layer and simmer over low heat. Spoon syrup over the top occasionally. You’ll notice the slices become more translucent and the syrup thickens after 20–30 minutes.
- Remove and dry: Using a slotted spoon, transfer slices to a wire rack set over a baking sheet to catch drips. Let them dry for 2–3 hours at room temperature, or place in a 200°F (95°C) oven for 30–45 minutes until tacky but not crunchy.
- Optional glazing: Brush with reserved warm syrup or simple syrup for extra shine. For a special touch, dip edges in melted dark chocolate once fully dry.
Tip: As they simmer, the kitchen will fill with a citrus perfume — that’s your cue that you’re almost there.
Tips and Variations (H2):
- Healthier swaps: Use less sugar or replace part of the sugar with a natural sweetener, knowing texture will change.
- Festive twists: Add star anise, cinnamon sticks, or a few cloves to the syrup for holiday warmth.
- Flavor upgrades: Stir in a splash of Grand Marnier or orange liqueur near the end of simmering for a boozy depth.
- Seasonal pairings: Use blood oranges in winter for jewel-tone slices or Meyer lemons in spring.
- Use leftover syrup: Keep and drizzle over pancakes, porridge, or roasted vegetables for a quick flavor boost.
If you want cozy soup to complete a citrus-forward menu, consider this easy apple butternut squash soup to warm the table.
Serving Ideas (H2):
- On a cheese board alongside goats cheese, almonds, and honey for a balance of bright and rich flavors.
- As a garnish for cakes, tarts, or pavlovas — they make any dessert look professional.
- Toss into salads with arugula, fennel, and a light vinaigrette for a bright, sophisticated side.
- Float in mulled wine or a champagne cocktail for a festive presentation.
- Pack in jars as heartfelt, homemade gifts — tied with twine, they feel like holiday magic.
Storage and Reheating (H2):
- Room temperature: Store in an airtight container with parchment between layers for up to 2 days.
- Refrigerator: Keep in a sealed jar in the fridge for up to 2 weeks; the syrup will keep them moist.
- Freezing: Freeze flat on a tray, then transfer to a freezer bag for up to 2 months — thaw in the fridge before using.
- Reheating: Warm gently in a low oven (200°F / 95°C) for 5–10 minutes to refresh the shine before serving.
Chef’s Pro Tips (H2):
- Slice uniformly: Even thickness ensures all pieces candy at the same rate.
- Use a wide pan: A broad surface helps slices lay flat and candy evenly.
- Don’t rush the simmer: Low and slow turns peel into tender, translucent slivers.
- Save the syrup: It’s liquid gold for drinks and desserts.
- Finish with chocolate: A dip in dark chocolate makes them a refined confection.
FAQs (H2):
Q: Can I use grapefruit or lemons?
A: Yes — the method works for most citrus. Grapefruit is more bitter, so consider blanching twice. Lemons will be tangier and slightly chewier.
Q: Are candied oranges vegan?
A: Yes, when made with sugar and water they are vegan. If you glaze with honey, they are not.
Q: How do I prevent sticky slices from sticking together?
A: Dry them on a rack until tacky but not wet, then store in a single layer separated by parchment or sprinkle with a little powdered sugar if needed.
Q: Can I make these ahead for a party?
A: Absolutely — store in the fridge up to 2 weeks, or make several days ahead; they often improve as the flavors meld.
Q: Is there a way to make them less sweet?
A: Reduce sugar in the syrup and pair slices with salty cheeses or bitter greens to balance sweetness.
Conclusion (H2):
Easy Candied Orange Slices are one of those small, joyful recipes that lift an ordinary day into something a bit more festive and a lot more delicious. I hope you try them, share a jar with someone you love, and let that warm citrus scent take over your kitchen. If you want a quicker method or a slightly different technique, this version offers a helpful alternative: Fast(er) Candied Orange Slices – Poetry & Pies.
Enjoy the bright moments, the slow simmer, and the smile that comes with each glossy, sweet slice.
Easy Candied Orange Slices
Ingredients
Method
- Wash and slice the oranges: Trim the ends, then slice into 1/8- to 1/4-inch rounds for tender, translucent slices. Remove seeds with the tip of a knife.
- Blanche the slices (optional for less bitterness): Place slices in a pot of boiling water for 1 minute, then transfer to an ice bath. Repeat once more if you find the peel bitter.
- Make the syrup: In a wide skillet, combine sugar and water with a pinch of salt. Bring to a gentle simmer and stir until sugar dissolves.
- Simmer the oranges: Add orange slices in a single layer and simmer over low heat, occasionally spooning syrup over the top for about 20–30 minutes.
- Remove and dry: Transfer slices to a wire rack set over a baking sheet to catch drips. Let them dry for 2–3 hours at room temperature, or place in a 200°F (95°C) oven for 30–45 minutes.
- Optional glazing: Brush with reserved warm syrup for extra shine. For a special touch, dip edges in melted dark chocolate once fully dry.