Candied Orange Slices
A simple and beautiful treat of simmered citrus slices, perfect for garnishing desserts or gifting.
Ingredients
Main Ingredients
- 3 large large oranges, thinly sliced Choose firm, ripe fruit for the best slices.
- 2 cups granulated sugar For the syrup; can swap 1/2 cup for honey.
- 1 cup water Adjust as needed for simmering.
- 1/4 teaspoon sea salt Balances sweetness.
- 1 stick cinnamon (optional) For warm notes.
- 1/2 cup extra sugar (optional) For tossing dried slices.
- 1/4 cup light corn syrup (optional) For a glossy finish.
Instructions
Preparation
- Wash oranges thoroughly and slice into 1/8–1/4-inch rounds, removing seeds.
- In a wide, shallow saucepan, combine water, 2 cups sugar, and salt. Add a cinnamon stick if using, and bring to a gentle simmer over medium heat, stirring until sugar dissolves.
- Optionally, blanch the slices by dropping them into boiling water for 1 minute, then transfer to an ice bath. Pat dry gently.
Cooking
- Arrange orange slices in a single layer in the saucepan and keep the syrup at a low simmer for 25–30 minutes, gently turning slices halfway.
- Using a slotted spoon, transfer slices to a wire rack set over a baking sheet to catch drips. Let them dry for 1–2 hours until tacky.
- For a glossy finish, brush with corn syrup, or toss gently in extra sugar while still slightly tacky.
Storage
- Once fully dry, store in an airtight container at room temperature for up to 2 weeks with parchment paper between layers.
- For longer storage, freeze flat on a baking sheet and transfer to a freezer bag for up to 3 months. Thaw at room temperature before using.
Notes
These candied slices are versatile and can be used as a garnish for cakes, cocktails, or enjoyed as a sweet snack.