Easy Candied Orange Slices — A Cozy, Bright Treat
Introduction
There is a particular hush in my kitchen when the stove hums and a pot of citrusy syrup bubbles gently — that warm, sticky scent of sugar and orange that feels like a kitchen hug. Easy Candied Orange Slices are one of those small wonders that bring that hush and bring people together. In under an afternoon you can transform ordinary navel oranges into translucent, jewel-like slices that glisten on a plate, smell like memories, and taste like sunshine. If you love bright flavors and cozy treats, this homemade recipe is the kind of thing you’ll tuck into holiday tins, decorate cakes with, or nibble slowly beside a steaming mug of tea. And if you love citrus in savory dishes, you might also enjoy my Crispy Orange Chicken for a dinner that sings of the same bright notes.
Why You’ll Love Easy Candied Orange Slices
- They feel festive and special without being fussy — perfect for holidays or a simple afternoon treat.
- The process is soothing: simmering, watching slices turn translucent, and smelling the orange peel perfume your kitchen.
- Versatile: use them on cakes, cocktails, cheese boards, or as an indulgent treat on their own.
- A cozy favorite that doubles as a thoughtful homemade gift.
- Healthy option compared with many candied confections if you use minimal sugar and enjoy them in small portions.
Ingredients with Notes
- 3 large firm oranges (navel or blood oranges are lovely) — choose thin-skinned, seedless where possible.
- 2 cups granulated sugar (plus extra for dusting, optional) — for a slightly lighter sweet, reduce to 1 1/2 cups.
- 2 cups water — equal parts sugar and water creates a classic simple syrup.
- 1 tablespoon light corn syrup or honey (optional) — helps keep the syrup glossy and prevents crystallization.
- 1 teaspoon vanilla extract or a strip of vanilla bean (optional) — warms the flavor.
- Pinch of salt — balances the sweetness.
- Optional: dark chocolate for dipping, cinnamon stick while simmering, or a splash of orange liqueur for grown-up treats.
Substitutions and notes: For a less sweet variation, cut sugar by 25 percent and add a teaspoon of lemon juice to brighten. If you prefer a slightly chewier texture, simmer a touch less; for crispier edges, finish slices in a low oven. If you’re pairing with rich sides, try a creamy side like my Easy Baked Cheddar Mac and Cheese for comforting balance.
Prep and Cook Time
- Prep time: 10 minutes (plus washing and slicing)
- Cook time: 45 to 60 minutes simmering, plus drying time (see notes)
- Total time: 3 hours to overnight (active time is about 1 hour)
Context: This is not a rushed recipe — the simmering and slow drying are what create that melt-in-your-mouth translucence and concentrated flavor. If you need them faster, there is a quicker oven-drying option in the steps below.
Step-by-Step Cooking Instructions
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Prepare the oranges: Wash the oranges well and trim the ends. Slice into 1/8 to 1/4-inch rounds, removing seeds as you go. Arrange slices in a single layer so they don’t overlap. You’ll notice their bright flesh — they’ll become jewel-like as they candy.
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Make the syrup: In a wide, shallow saucepan, combine the sugar, water, and corn syrup or honey if using. Add a pinch of salt and the vanilla or cinnamon stick. Stir over medium heat until the sugar dissolves and the liquid comes to a gentle simmer.
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Add the slices: Carefully place the orange slices into the syrup in a single layer. Bring the syrup back to a gentle simmer, lower the heat to maintain that gentle bubble, and simmer uncovered. Turn slices every 10 minutes so they candy evenly.
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Watch for translucence: After about 45 to 60 minutes the orange slices will begin to look translucent and tender. This is when your kitchen truly starts smelling incredible — warm citrus and caramel. If they still look opaque, give them another 10 to 15 minutes.
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Drain and dry: Use a slotted spatula to transfer the slices to a wire rack set over a baking sheet. Let excess syrup drip back into the pan. For drying, leave the slices at room temperature for several hours or overnight until tacky to the touch.
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Quick oven finish (optional): If you’re short on time, preheat the oven to 200°F (95°C). Arrange slices on a parchment-lined baking sheet and dry in the oven for 45 to 90 minutes, flipping once, until they reach the desired tackiness. Keep a close eye so they do not brown.
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Finish and store: Once dried, toss slices lightly in granulated sugar if you like a frosted look, or dip half in melted dark chocolate for an indulgent treat. Let chocolate set on parchment before storing.
Tips and Variations
- For a spiced twist add star anise or a split cinnamon stick to the syrup while simmering.
- Make them boozy: brush with a little Grand Marnier or orange liqueur after drying for adult desserts.
- For a lower-sugar version, use a sugar substitute that tolerates cooking, but expect a different texture.
- Use blood oranges or cara cara for beautiful color and floral notes.
- Try the faster oven-drying technique if you need them in one afternoon.
Serving Ideas
- Line a tart or cake edge with candied orange slices for an elegant finish.
- Add to a winter cheese board with brie, toasted nuts, and honey for a festive dish.
- Chop and stir into yogurt or oatmeal for a quick family meal breakfast with citrus brightness.
- Place on hot chocolate or winter cocktails for a cozy favorite garnish.
- For a hearty pairing that feels like a celebratory dinner, serve alongside a saucy baked pasta like this Easy Baked Ziti with Italian Sausage and Fresh Mozzarella — the citrus cuts through richness beautifully.
Storage and Reheating
Store candied orange slices in a single layer or layered between parchment in an airtight container at room temperature for up to two weeks. If humidity is high, keep them in the refrigerator to avoid stickiness, but bring to room temperature before serving for best texture. You can freeze slices on a tray first, then transfer to sealed bags for up to three months; thaw gently on a wire rack. Reheat is usually unnecessary; if you want them warm, pat with hot syrup briefly or use a 200°F oven for 5 minutes.
Chef’s Pro Tips
- Slice evenly: A mandoline makes uniform slices so they candy at the same rate.
- Keep it gentle: A slow simmer prevents the syrup from becoming grainy or burning the peel.
- Patience pays: The drying step concentrates flavor — don’t rush it unless using the oven method.
- Save your syrup: The leftover citrus syrup is lovely stirred into tea, cocktails, or over pancakes.
- Use a wide pan: A shallow, wide pan lets the syrup surround slices evenly.
FAQs
Q: Can I candy grapefruit or lemons the same way?
A: Yes — adjust simmer time slightly (grapefruit may take longer). Lemons will be more tart; consider adding a little more sugar.
Q: Are candied orange slices vegan?
A: Yes, if you use sugar that is vegan (some sugars are processed with bone char) and avoid honey. Corn syrup or agave works fine.
Q: How do I prevent crystallization of the syrup?
A: Add a tablespoon of corn syrup or honey and avoid stirring once it’s boiling too vigorously. A clean pan and gentle simmer help.
Q: Can I make this sugar-free?
A: You can try a sugar substitute made for cooking, but texture and translucency may differ. Test small batches first.
Q: Do I need to peel oranges before slicing?
A: No — the peel adds color, texture, and that beautiful candied rind flavor. Use thin slices for best results.
Conclusion
I hope this Easy Candied Orange Slices recipe invites a little ritual into your kitchen — the slow bubble of syrup, the glint of translucent fruit, and the warm smiles when you set them on the table. They are a simple homemade recipe that feels special, a perfect indulgent treat and a cozy favorite for gifting or decorating. If you’re curious about a speedier approach or want a different technique, try the Fast(er) Candied Orange Slices – Poetry & Pies for an alternative method that saves time while keeping the charm. Enjoy making them, and the small, citrus-scented moments they bring to your gatherings.
Contents
Easy Candied Orange Slices
Ingredients
Main ingredients
- 3 large large firm oranges (navel or blood oranges) Choose thin-skinned, seedless where possible.
- 2 cups granulated sugar Plus extra for dusting, optional.
- 2 cups water Equal parts sugar and water creates a classic simple syrup.
- 1 tablespoon light corn syrup or honey Optional. Helps keep the syrup glossy and prevents crystallization.
- 1 teaspoon vanilla extract or a strip of vanilla bean Optional. Warms the flavor.
- 1 pinch salt Balances the sweetness.
Optional add-ins
- to taste dark chocolate for dipping Optional for an indulgent treat.
- 1 stick cinnamon Optional. Add while simmering.
- splash orange liqueur Optional for grown-up treats.
Instructions
Preparation
- Wash the oranges well and trim the ends. Slice into 1/8 to 1/4-inch rounds, removing seeds as you go.
- Arrange slices in a single layer so they don’t overlap.
Make the syrup
- In a wide, shallow saucepan, combine the sugar, water, and corn syrup or honey if using.
- Add a pinch of salt and the vanilla or cinnamon stick. Stir over medium heat until the sugar dissolves and the liquid comes to a gentle simmer.
Add the slices
- Carefully place the orange slices into the syrup in a single layer.
- Bring the syrup back to a gentle simmer, lower the heat to maintain that gentle bubble, and simmer uncovered.
- Turn slices every 10 minutes so they candy evenly.
Watch for translucence
- After about 45 to 60 minutes the orange slices will begin to look translucent and tender.
- If they still look opaque, give them another 10 to 15 minutes.
Drain and dry
- Use a slotted spatula to transfer the slices to a wire rack set over a baking sheet.
- Let excess syrup drip back into the pan. For drying, leave the slices at room temperature for several hours or overnight until tacky to the touch.
Quick oven finish (optional)
- If you’re short on time, preheat the oven to 200°F (95°C).
- Arrange slices on a parchment-lined baking sheet and dry in the oven for 45 to 90 minutes, flipping once, until they reach the desired tackiness.
Finish and store
- Once dried, toss slices lightly in granulated sugar if you like a frosted look.
- Or dip half in melted dark chocolate for an indulgent treat. Let chocolate set on parchment before storing.