Candied Orange Slices Recipe
Transform fresh oranges into a glittering, sweet confection with this detailed recipe for candied orange slices. These vibrant, translucent treats offer a delightful balance of zesty citrus and delicate sweetness, making them perfect for elegant garnishes or a sophisticated snack. Enjoy the simple magic of preserving nature's candy.
Prep Time
20 minutes
Cook Time
2 hours 15 minutes
Total Time
2 hours 35 minutes
Servings
Makes approximately 25-30 slices, depending on orange size
Keywords
Why This Recipe Delivers
- A stunning visual and culinary treat, perfect for impressing guests.
- Infused with intense citrus flavor and a delightful sugary coating.
- Versatile for garnishing desserts, cocktails, or enjoying as a standalone snack.
- Relatively simple process with a rewarding, gourmet result.
- Long shelf life allows for make-ahead convenience.
Ingredients
- 3 large navel oranges (or other type of orange), approximately 750 grams
- 960 grams (4 cups) granulated sugar, plus extra for rolling
- 960 milliliters (4 cups) water, plus extra for blanching
Instructions
- Wash and Slice the Oranges. Begin by thoroughly scrubbing the peels of the large navel oranges under cool running water. This crucial step removes any residual wax, pesticides, or surface impurities. Once clean, slice each orange crosswise into uniform 3mm (â…›-inch) thick rounds. Discard the very ends of the oranges, as these typically have more pith and less attractive shapes.
- Blanch the Orange Slices. Bring a large pot of water to a rolling boil. Carefully add the prepared orange slices to the boiling water and blanch them for 10 minutes. This process is essential for softening the tough orange peel and significantly reducing its natural bitterness, ensuring a tender, palatable candied product. After blanching, use a skimmer or slotted spoon to promptly transfer the slices into a large bowl filled with ice water. This ice bath immediately stops the cooking process, preserving the vibrant color and firm texture of the slices.
- Prepare the Simple Syrup. Empty and rinse the pot used for blanching. In the clean pot, combine 960 grams (4 cups) of granulated sugar with 960 milliliters (4 cups) of water. Place the pot over medium-high heat and stir continuously until the sugar is completely dissolved. Bring the mixture to a full boil, then reduce the heat slightly to maintain a gentle simmer, allowing the liquid to thicken slightly into a rich simple syrup.
- Simmer the Orange Slices in Syrup. Carefully drain the blanched orange slices from the ice water. Add them directly into the simmering simple syrup. Reduce the heat to the lowest setting possible to maintain a very gentle simmer. Allow the orange slices to cook in the syrup for 45 to 60 minutes, or until the peels appear translucent and the slices have absorbed much of the syrup's sweetness. During this simmering phase, stir the slices very gently every 15 minutes to prevent them from sticking to the bottom of the pot or to each other, ensuring even candying.
- Begin Drying in the Oven. Preheat your oven to 79°C (175°F). Carefully remove the candied orange slices from the syrup, allowing any excess syrup to drip off. Arrange the slices in a single layer on wire racks placed over baking sheets lined with parchment paper. This setup allows for optimal air circulation and catches any remaining syrup drips. Bake the slices for 30 minutes to initiate the drying process.
- Final Sugar Coating and Drying. After the initial 30-minute drying period, remove the slices from the oven. While still warm, gently coat each individual orange slice in extra granulated sugar. This second coating provides a beautiful, sparkling finish and helps prevent stickiness. Return the sugar-coated slices to the wire racks on the baking sheets and continue to dry them in the oven for an additional 1 to 1½ hours. The goal is for the slices to be mostly dry to the touch but still slightly pliable, not brittle. The exact drying time may vary depending on the thickness of your slices and your oven's specific temperature.
- Cool and Store. Once the candied orange slices are adequately dried, remove them from the oven and allow them to cool completely on the wire racks. As they cool, they will firm up further. For an extra sparkle, you may choose to coat them one last time in granulated sugar. Store the completely cooled candied orange slices in an airtight container at room temperature for up to two weeks, or in the refrigerator for longer freshness. They can also be frozen for several months.
Tools You’ll Need
- Large pot
- Sharp knife
- Cutting board
- Large bowl
- Slotted spoon or skimmer
- Wire racks
- Baking sheets
- Parchment paper
Essential Success Tips
- First, always use unwaxed or organic oranges if possible, or ensure thorough scrubbing to remove any wax, which can impart an unpleasant taste. A vegetable brush works wonderfully for this.
- Second, consistency in slice thickness is key. Aim for uniform 3mm (â…›-inch) slices to ensure even cooking and drying. An adjustable mandoline slicer can be very helpful here.
- Third, do not rush the simmering process. The low, slow simmer allows the sugar syrup to fully penetrate the orange peel, rendering it translucent and tender. Patience here pays off immensely.
- Fourth, during oven drying, keep a close eye on the slices. Ovens can vary, and you want them mostly dry but still slightly flexible, not crispy or burnt. Over-drying can make them brittle.
- Fifth, ensure the slices are completely cooled and dry before storing them in an airtight container. Any residual moisture can lead to spoilage or stickiness.
Professional Cooking Secrets
- Chef's Secret: To achieve maximum translucency and tenderness, after the initial blanching, you can blanch the slices a second or even third time, changing the water each time. This further leeches out bitterness and breaks down the pectin, resulting in a more delicate final product.
- Chef's Secret: Infuse your simple syrup for an extra layer of flavor. Consider adding a vanilla bean, a cinnamon stick, or even a few star anise pods to the syrup while it simmers with the oranges. Strain them out before the drying stage for a subtle aromatic touch.
- Chef's Secret: For a more intense citrus punch, add a tablespoon of fresh orange juice or a few strips of zest (from another orange) to the simple syrup. This enhances the natural orange flavor without adding bitterness.
Notes
- Storage: Store candied orange slices in an airtight container at room temperature for up to two weeks, or in the refrigerator for up to a month. They can also be frozen for up to 6 months.
- Variations: Experiment with other citrus fruits like lemons, limes, or grapefruit for different flavor profiles. Adjust blanching times as needed for thicker peels. For a chocolate-dipped variation, once fully dried and cooled, dip half of each slice in melted tempered dark chocolate and let it set on parchment paper.
- Serving Suggestions: These slices are exquisite as a garnish for cakes, tarts, and cocktails. They can also be chopped and folded into scones, muffins, or fruitcakes, or simply enjoyed as a standalone sweet treat with tea or coffee.
Frequently Asked Questions
Why do I need to blanch the orange slices?
Blanching serves two critical purposes: it softens the tough orange peel, making it more tender and palatable, and it helps to remove the natural bitterness present in the pith and peel, ensuring your candied slices are pleasantly sweet.
Can I use other types of oranges?
Yes, absolutely! While navel oranges are popular for their size and sweetness, you can use other varieties like Valencia or even blood oranges for a beautiful color variation. Adjust the blanching and simmering times slightly if the peel thickness varies significantly.
How do I know when the candied orange slices are properly dried?
The slices are properly dried when they are mostly firm and no longer sticky to the touch, but still retain a slight pliability. They should not be brittle or crispy. The drying time can vary based on oven calibration and slice thickness, so it's best to check them periodically after the initial 30 minutes.
Nutrition Facts (Per Serving)
Calories: Approximately 150-180 per 2 slices (mainly from sugar), minimal protein, minimal fat, high in carbohydrates. Exact values depend on slice size and sugar absorption.
Allergy Information
This dish is naturally gluten-free and dairy-free. It contains no common allergens unless cross-contamination occurs. Always check individual ingredient labels for specific dietary concerns.
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