Candied Orange Slices
Transform humble navel oranges into dazzling, translucent jewels with this classic candying method. These sweet, slightly bitter, and beautifully aromatic slices are perfect for garnishing desserts, accompanying cheese boards, or simply enjoying as a sophisticated treat. The process is a labor of love that rewards you with edible artistry.
Prep Time
20 minutes
Cook Time
2 hours 15 minutes to 2 hours 45 minutes
Total Time
2 hours 35 minutes to 3 hours 5 minutes
Servings
Approximately 30-40 slices, depending on orange size and thickness
Keywords
Why This Recipe Delivers
- A stunning visual and flavorful addition to any dessert or cheese board.
- Offers a delightful balance of sweet and tangy citrus notes.
- Highly versatile: enjoy as a standalone treat or as a sophisticated garnish.
- Makes for an impressive homemade gift.
- Long shelf life when stored properly.
Ingredients
- 3 large navel oranges
- 950 grams (4 cups) granulated sugar, plus approximately 100 grams (½ cup) extra for rolling
- 950 milliliters (4 cups) water, plus extra for blanching (approximately 2-3 liters or 8-12 cups)
Instructions
- Thoroughly cleanse the oranges and precision slice them. Begin by meticulously scrubbing the exterior of your navel oranges under cool running water to remove any wax or impurities. Using a sharp chef's knife or a mandoline, carefully slice each orange into uniform 3 mm (â…›-inch) rounds. Consistency in thickness is paramount for even candying.
- Blanch the orange slices to reduce bitterness. Bring a large pot of water (approximately 2-3 liters or 8-12 cups) to a rolling boil. Carefully add the orange slices to the boiling water and blanch for 10 minutes. This crucial step helps to soften the peels and leeches out some of the bitter compounds. Immediately transfer the blanched slices using a slotted spoon or tongs into a large bowl of ice water to halt the cooking process and preserve their vibrant color.
- Prepare the simple syrup. In the same large pot used for blanching (after emptying the blanching water), combine the 950 grams (4 cups) of granulated sugar with 950 milliliters (4 cups) of fresh water. Bring the mixture to a boil over medium-high heat, stirring occasionally, until the sugar is completely dissolved and a clear syrup forms.
- Candy the orange slices in the syrup. Gently add the blanched and cooled orange slices into the simmering sugar syrup. Reduce the heat to low and maintain a very gentle simmer. Cook the slices for 45-60 minutes, or until they become beautifully translucent and the white pith appears glassy. The longer, slower cooking allows the sugar to fully penetrate and preserve the orange segments.
- Initiate the drying process. Carefully remove the translucent orange slices from the syrup using tongs and arrange them in a single layer on wire racks placed over baking sheets. Ensure there is enough space between slices for air circulation. Preheat your oven to 79°C (175°F).
- Finish drying and sugar coating. Bake the slices for 30 minutes to begin the drying process. After 30 minutes, remove them from the oven, and while still slightly warm and tacky, gently roll each slice in the extra granulated sugar you set aside. Return the sugar-coated slices to the wire racks on the baking sheets and continue baking at 79°C (175°F) for an additional 1 to 1½ hours, or until they are mostly dry to the touch but still pliable. They will firm up further as they cool.
Tools You’ll Need
- Large pot
- Sharp chef's knife or mandoline
- Large bowl
- Slotted spoon or tongs
- Wire racks
- Baking sheets
- Measuring cups and spoons
Essential Success Tips
- Uniform slicing is key: Aim for consistent 3 mm (â…›-inch) thick slices for even cooking and a beautiful presentation.
- Don't skip the blanching: This step significantly reduces the bitterness of the orange pith, resulting in a more palatable candied slice.
- Gentle simmer: Avoid rapid boiling during the candying process, as this can break down the delicate orange slices. A low, slow simmer allows for optimal sugar absorption.
- Adequate drying time: Ensure the slices are sufficiently dry in the oven. If they remain too moist, they will become sticky and spoil faster. They should be pliable but not wet.
- Cool completely before storing: Candied oranges will continue to crisp slightly as they cool to room temperature, which is essential for proper storage.
Professional Cooking Secrets
- For an extra layer of flavor and aroma, consider adding a vanilla bean, a cinnamon stick, or a few star anise pods to the simple syrup while the oranges are candying. Remove them before drying.
- Achieve a 'chocolate dipped' variation by melting high-quality dark chocolate. Once the candied slices are completely dry and cooled, dip half of each slice into the melted chocolate and let set on parchment paper until firm.
- Save the leftover orange-infused simple syrup! It's fantastic for cocktails, drizzling over pancakes or yogurt, or sweetening iced tea.
Notes
- Storage: Store completely cooled candied orange slices in an airtight container at room temperature for up to 2-3 weeks, or in the refrigerator for up to a month. Layer them between sheets of parchment paper to prevent sticking.
- Variations: Experiment with other citrus fruits like lemons, limes, or grapefruits, adjusting blanching times as needed for bitterness.
- Gift Idea: Stack a few slices in a decorative cellophane bag or a small tin for a charming homemade gift.
Frequently Asked Questions
Why did my candied orange slices turn out too bitter?
Bitterness usually indicates that the initial blanching step was either too short or omitted. The blanching process is crucial for drawing out bitter compounds from the orange pith. Ensure you blanch for a full 10 minutes.
How can I prevent my candied orange slices from sticking together?
The most common reason for sticking is insufficient drying. Make sure the slices are thoroughly dried in the oven until they are pliable but no longer tacky. Rolling them in extra granulated sugar also helps create a non-stick coating. Store them layered with parchment paper in an airtight container.
Can I use oranges other than navel oranges?
Yes, while navel oranges are excellent due to their thick peel and balanced flavor, you can certainly use other varieties like Valencia or even blood oranges for a different aesthetic. Adjust blanching time if using very thin-skinned or particularly bitter varieties.
Nutrition Facts (Per Serving)
Calories: ~120-150 per slice (highly variable due to sugar content), Carbs: ~30-40g, Sugars: ~30-40g. Minimal protein and fat.
Allergy Information
This dish is naturally gluten-free, dairy-free, and nut-free. It primarily contains citrus fruit and a high amount of sugar. Always check for any specific fruit allergies.
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