Dehydrated Candied Oranges
A sweet and festive treat made from simple orange slices, perfect for snacking or as a decorative garnish.
Ingredients
Main Ingredients
- 3 large large oranges (navel or Valencia) Firm, thin-skinned oranges slice neatly and candy evenly.
- 1 cup granulated sugar Plus extra for dusting; can swap for coconut sugar for a deeper flavor.
- 1 cup water Forms the simple syrup; can replace 1/4 cup with orange juice for a floral note.
- 1 teaspoon vanilla extract Optional but recommended to lift the flavor.
- 1 cinnamon stick or 1/2 teaspoon ground cinnamon Warms the profile, especially in winter.
- 1 pinch sea salt Enhances the sweetness of the oranges.
- 1 tablespoon honey or maple syrup Optional, adds complexity; omit for a vegan version.
- to taste finely grated orange zest or powdered sugar For a festive finish.
Instructions
Preparation
- Wash and dry the oranges. Slice them into 1/8–1/4 inch rounds, removing seeds as you go.
Make the Syrup
- In a wide, shallow saucepan, combine 1 cup sugar and 1 cup water. Add the cinnamon stick and a pinch of salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Candy the Slices
- Lay the orange slices in a single layer in the syrup. Reduce heat to low so the syrup barely bubbles. Simmer gently for 40–60 minutes, flipping the slices every 10–15 minutes.
Cool and Drain
- Transfer the slices to a wire rack set over a baking sheet to let excess syrup drip off. Let them cool for 15–20 minutes.
- If desired, toss the slices in extra granulated sugar while still tacky for a sugar crust.
Dehydrate
- For the oven method, preheat the oven to its lowest setting (about 170–200°F / 75–95°C). Arrange the slices on a parchment-lined baking sheet and bake for 2–3 hours, flipping once.
- For the dehydrator method, set to 135°F (57°C) and dry for 4–6 hours until the slices reach your preferred texture.
Finish and Store
- Once dehydrated, let the slices cool completely. Dust with powdered sugar or extra granulated sugar if desired. Store in an airtight jar or tin; they keep well for up to 2 weeks at room temperature.
Notes
Use blood oranges or Cara Cara for dramatic color. For less sugar, reduce the syrup to 3/4 cup sugar and 1 cup water. Save leftover syrup for drizzling over pancakes or cocktails.