Dehydrated Candied Oranges
This easy homemade recipe transforms oranges into sweet and tangy dehydrated treats, perfect for snacking, gifting, or garnishing desserts and cocktails.
Ingredients
Main Ingredients
- 3-4 medium medium oranges (navel, blood, or cara cara) Choose untreated, thin-skinned oranges for the best texture. Blood oranges give gorgeous color.
- 1 cup granulated sugar Use coconut sugar or reduce sugar by 25 percent for a lighter sweet note.
- 1 cup water For the simple syrup.
- 1 tablespoon lemon juice Optional, to brighten flavor.
- 1 teaspoon vanilla extract Optional, for depth.
- Pinch of fine sea salt To balance sweetness.
- Optional spices: cinnamon stick, star anise, or a few cloves For festive warmth.
- Nonstick spray or parchment If using an oven, to prevent sticking.
Instructions
Preparation
- Wash and dry oranges. Using a sharp knife or mandoline, slice into 1/8 to 1/4-inch rounds. Aim for uniform slices for even drying.
- In a wide skillet, combine 1 cup sugar and 1 cup water. Add a pinch of salt and any optional spice. Simmer until sugar dissolves. Stir in lemon juice and vanilla off heat, allowing syrup to gloss.
- Gently lower orange rounds into the simmering syrup in a single layer. Simmer on low for 5–8 minutes, turning once, until segments become slightly translucent.
- Remove with a slotted spoon and arrange slices on a cooling rack for 30–60 minutes so excess syrup can drip off. Reserve some syrup for brushing if a thicker candy coating is desired.
Dehydrating
- For the dehydrator method, place slices on dehydrator trays without overlap. Dry at 125–135°F (52–57°C) for 6-12 hours, checking after 6 hours.
- For the oven method, lay slices on parchment-lined baking sheets and set oven to the lowest temperature (ideally 170°F / 75°C or lower). Prop the door slightly open with a wooden spoon to allow moisture to escape. Bake for 6–10 hours, flipping once.
Finishing
- Once dried to your liking, cool completely on a rack. If desired, roll slightly tacky slices in superfine sugar or dust with powdered sugar after cooling.
- Transfer cooled slices to an airtight container with parchment layers between stacks for storage.
Notes
Store in an airtight container at room temperature for up to 2 weeks; they can last up to a month if fully dry. For longer storage, freeze on a baking sheet and then transfer to a sealed freezer bag for up to 6 months. Thaw at room temperature.