Easy Homemade Candied Orange Slices & Peels: Your Go-To Recipe for Sweetness and Zest
Discover the delightful world of homemade candied orange slices and peels! This incredibly easy recipe, made with just a few simple ingredients, transforms ordinary oranges into an extraordinary treat. Perfect as a standalone dessert, a vibrant snack, or a stunning decoration for cakes and pastries, these sweet and zesty delights also make a thoughtful, charming homemade gift, especially wonderful during the Christmas holidays. Forget store-bought; once you try this recipe, you’ll be making these irresistible sugared citrus pieces all year round!
If you’ve enjoyed my Easy Sugared Cranberries (Candied Cranberries) and Candied Nuts (Glazed Nuts), you’re in for a treat with today’s classic, old-fashioned recipe. These sugared orange slices and peels offer a bold, authentic citrus flavor, beautifully balanced by the sweetness of sugar, which expertly cuts through any natural bitterness, making them truly irresistible. They are a testament to how simple ingredients can create something so elegant and delicious.
Why Make Homemade Candied Orange Slices?
Beyond their delightful taste, there are numerous reasons to whip up a batch of these sweet treats:
- Incredible Flavor: The process of candying enhances the natural sweetness and aromatic oils of the orange, creating a depth of flavor that’s hard to beat. The slight bitter undertone from the peel adds complexity and a gourmet touch.
- Versatile Use: From elegant cake decorations to a fancy addition to cocktails, or simply a sweet bite-sized snack, their uses are endless.
- Perfect Homemade Gift: Packaged in a beautiful jar or box, candied oranges make a unique and thoughtful present for friends, family, or hosts, especially around the holidays.
- Reduced Food Waste: This recipe is a fantastic way to use up oranges, especially their peels, which might otherwise be discarded.
- Economical: Making them at home is far more cost-effective than buying gourmet candied fruits from specialty stores.
- Customizable: As you’ll see in our variations section, these can be easily adapted to suit your taste preferences, from adding chocolate to other extracts.
Key Ingredients for Candied Oranges
This recipe shines with its simplicity, requiring only three core ingredients. However, the quality of these ingredients significantly impacts the final product.
- Oranges: The star of our show! For the best results, choose firm, fresh oranges with bright, unblemished skin. Varieties like Navel or Valencia oranges are excellent choices due to their thick, flavorful rinds and juicy flesh. Organic oranges are preferred since you’ll be consuming the peel. Ensure they are thoroughly washed and dried before slicing.
- Water: Used not only for boiling the orange slices to reduce bitterness but also as the base for our sugar syrup. Clean, filtered water is always recommended for cooking.
- Sugar: You’ll need granulated sugar for two main stages: creating the sweet syrup in which the oranges simmer, and then for coating the dried slices. The granulated sugar provides the desired crisp, non-sticky exterior and helps preserve the candied fruit.
Delicious Variations and Serving Suggestions
While classic candied orange slices are perfect on their own, there are many ways to get creative and elevate them further:
- Any Citrus Fruit Can Be Used: Don’t limit yourself to oranges! This method works beautifully with other citrus fruits. Try making candied lemon slices, lime slices, or even grapefruit for a more pronounced bitter-sweet profile. Adjust boiling times slightly for thinner or thicker rinds.
- Chocolate Dipped Delight: For an extra layer of decadence, dip each dried candied slice or peel halfway into melted white chocolate, dark chocolate, or semi-sweet chocolate. Allow the chocolate to set on parchment paper for an elegant, gourmet treat that’s perfect for gifting.
- Nutty Chocolate Pairing: Take the chocolate variation a step further. After dipping in melted chocolate, sprinkle some finely crushed peanuts, pistachios, or almonds onto the chocolate before it sets. The crunch adds a wonderful textural contrast.
- Candy the Orange as a Whole: For a dramatic centerpiece or a unique presentation, you can candy a whole orange! Wash and dry a small, firm orange. Boil it for several minutes, then cool it completely in ice water. Carefully simmer it in sugar water for about 1 hour until translucent, then coat generously in granulated sugar. This is a more advanced technique but yields stunning results.
- Infused with Extracts: Enhance the flavor of your candied oranges by adding a few drops of your favorite extract to the sugar syrup. Vanilla extract adds a warm, comforting note, while almond extract can give a subtle marzipan-like quality. Other options include orange blossom water for an exotic touch or even a splash of Grand Marnier for an adult version.
- Use on a Cake: Candied orange slices make an exquisite, gourmet topping or decoration for a variety of desserts. They add visual appeal and a burst of citrus flavor. I highly recommend them on my Best Orange Cake (With Marmalade), a rich Moist Triple Chocolate Cake (From Scratch), or even a simple yet elegant Vanilla Cake Recipe (From Scratch).
- Garnish Cocktails & Drinks: Elevate your beverages! A beautifully translucent candied orange slice perched on the rim of a cocktail, a glass of iced tea, or even a sparkling water adds a sophisticated aesthetic and a lovely orange aroma and flavor.
- Add to Baked Goods: Chop up candied orange peels or slices and fold them into muffin batter, scone dough, or even a fruit bread for an unexpected burst of flavor and texture.
How to Make Easy Candied Orange Slices and Peels from Scratch
Creating these beautiful candied oranges is a straightforward process that involves a few key steps to ensure perfect results every time. Follow these simple instructions for success:
- Prepare the Oranges: Begin by thoroughly washing and drying your oranges. This removes any wax or impurities. Then, slice them into uniform ¼-inch thick rounds. This consistent thickness is crucial for even cooking and drying. If you’re making peels, score the orange skin into quarters, peel, and cut into desired strip sizes. Remember to remove any seeds from the slices.
- Boil and Blanch: In a saucepan, bring a generous amount of water to a rolling boil. Carefully add the orange slices or peels and boil for just 1 minute. This blanching step is essential as it helps to remove some of the natural bitterness from the rind, leading to a more palatable candied product.
- Shock in Ice Water: Immediately after boiling, transfer the orange slices to a large bowl filled with ice water. This “shocking” process quickly stops the cooking, preserving the vibrant color and firm texture of the oranges.
- Prepare the Sugar Syrup: Discard most of the water used for boiling, reserving about 2 cups of the orange-infused water. In a large pot, combine this reserved water with granulated sugar. Heat the mixture over medium heat, stirring continuously until the sugar is completely dissolved and the syrup comes to a gentle boil.
- Simmer in Syrup: Reduce the heat to medium-low, then carefully arrange the blanched orange slices in a single layer within the sugar syrup. Simmer them gently for approximately 45-50 minutes, or until the orange rinds become somewhat translucent. During this simmering stage, it’s vital to swirl the orange slices in the syrup every 10-15 minutes to ensure they are evenly coated and absorb the sugary goodness from all sides.
- Dry the Slices: Once translucent, carefully remove the candied orange slices from the syrup and place them on a cooling rack. Position the rack over a large sheet pan to catch any excess syrup. Allow these candied slices to dry at room temperature for at least 24 hours, or until they are no longer sticky to the touch and feel firm. Patience is key here for a perfect finish.
- Final Sugar Coating: After the slices are thoroughly dry, dip each one individually into additional granulated sugar until it’s fully coated. This final coating prevents stickiness and adds a beautiful sparkling finish.
- Enjoy! Your homemade candied orange slices and peels are now ready to be enjoyed or stored.
Essential Tips for Perfect Candied Oranges
Achieving perfectly candied orange slices and peels is easy when you keep these expert tips in mind:
- Consistent Slice Thickness: This is arguably the most crucial tip. Aim for slices that are uniformly ¼ inch thick. If slices are too thick, they will take an excessively long time to dry and might not fully absorb the syrup. If they are too thin, they become fragile and won’t hold their shape well, potentially tearing during the cooking process. A sharp knife or a mandoline slicer can help you achieve this consistency.
- The Blanching Process is Key: Don’t skip the initial boil and ice bath. This step is vital for reducing the natural bitterness found in orange rinds, making your candied treats more enjoyable. While a slight bitter undertone adds complexity, too much can be off-putting.
- Even Syrup Coating: Make sure to gently swirl or turn the orange slices in the sugar syrup every 10-15 minutes during the simmering process. This ensures that every part of the orange absorbs the sugar evenly, leading to a consistent translucent texture and flavor.
- Patience During Drying: Allow ample time for the slices to dry at room temperature. Rushing this step can result in sticky candied fruit. The 24-hour drying period is a recommendation; some environments might require a bit longer. They should feel dry to the touch before the final sugar coating.
- The Final Sugar Coating Prevents Stickiness: Don’t forget the final step of coating each dried slice in granulated sugar. This not only adds a lovely sparkle but also acts as a protective layer, preventing the slices from becoming sticky and making them easier to handle and store.
- Don’t Overcrowd the Pot: When simmering the orange slices, ensure they are in a single layer and not overlapping too much. Overcrowding can lower the syrup’s temperature and prevent even cooking. Work in batches if necessary.
- Use Quality Oranges: As mentioned, high-quality, fresh oranges with firm, unblemished peels will give you the best appearance and flavor.
Recipe FAQs
No, perfectly made candied orange slices should not be sticky once completely dried and coated. While they might feel slightly tacky right after simmering in the syrup, the extended drying period (typically 24 hours at room temperature) allows the sugar syrup to fully set and harden. The final coating in granulated sugar is crucial for ensuring a non-sticky, beautiful finish that is easy to handle and store.
Bitterness in candied citrus is primarily due to the natural fruit compounds present in the rind. To minimize this, the initial blanching process (boiling the slices for a minute) is absolutely essential. This step helps to draw out some of the bitter compounds. Immediately stopping the cooking process by placing them in an ice bath after boiling is also important. Please understand that there will always be a subtle bitter undertone, which is characteristic of candied citrus and often desired for its complex flavor profile. If they are excessively bitter, ensure you’re using fresh oranges and have blanched them properly.
Yes, candied orange slices freeze exceptionally well! They will maintain their quality for several months if stored properly. To freeze, arrange the coated slices in a single layer on a baking sheet lined with parchment paper and flash freeze until solid. Once frozen, transfer them to an airtight container or a freezer-safe bag, placing parchment paper between layers to prevent sticking. They can be stored in the freezer for up to 3 months, ready to be enjoyed whenever you desire a sweet, zesty treat.
Your candied orange slices are fully dried when they are firm to the touch, no longer sticky, and have a slightly translucent appearance. They might still be flexible but shouldn’t feel wet or tacky. The exact drying time can vary depending on the humidity of your environment and the thickness of your slices, so visual and tactile inspection is the best guide.
Absolutely! The leftover sugar syrup is a delicious bonus. It will be infused with a lovely orange flavor and can be saved and reused. Store it in an airtight container in the refrigerator for up to a few weeks. You can use it to sweeten teas, cocktails, brush over cakes, or even make another batch of candied fruit. Just bring it to a boil briefly before reusing to ensure it’s still good.
Storage Instructions for Candied Oranges
One of the best qualities of candied orange slices and peels is their excellent shelf life, making them ideal for meal prep and gifting:
- Make Ahead: These treats are perfect for making in advance, as they keep incredibly well. Prepare a large batch and have them ready for any occasion.
- Room Temperature: Once fully dried and coated in sugar, candied oranges can be stored in an airtight container on your countertop for up to 1 week. Ensure they are kept away from direct sunlight and excessive humidity.
- Refrigerate: For extended freshness, place the candied orange slices in an airtight container in the refrigerator. They will remain fresh and delicious for up to 1 month. The cool environment helps preserve their texture and prevents spoilage.
- Freeze: As detailed in the FAQ section, candied oranges can be frozen for longer storage. Arrange them with parchment paper between layers in an airtight container and keep them in the freezer for up to 3 months. Thaw at room temperature before serving.
More Delicious Orange-Inspired Desserts
If you’re a fan of citrusy flavors, especially oranges, you’ll love these other recipes:
- Easy Orangeade Recipe
- Easy Orange Frosting (Buttercream Icing)
- Easy Orange Cake (With Marmalade)
- Orange Fruit Salad
- Chocolate Orange Brownies
Recipe
Candied Orange Slices (And Peels)
Abeer Rizvi
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Ingredients
- 4 Oranges Medium size, Cut into ¼ inch thick slices
- 4 cups Water
- Large bowl of ice water
- 2 cups Granulated sugar
- 1 cup Additional granulated sugar For coating
Instructions
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Wash and dry oranges thoroughly. Carefully cut them into uniform ¼-inch thick circular slices. Be sure to discard any seeds.
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In a saucepan, add 4 cups of water and bring it to a rolling boil over high heat.
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Add the prepared orange slices to the boiling water and blanch them for exactly 1 minute. This step is crucial for reducing bitterness.
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Immediately transfer the blanched orange slices to the large bowl of ice water. Let them cool completely to stop the cooking process.
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From the saucepan used for blanching, reserve exactly 2 cups of the orange-infused water. Discard any remaining water.
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Pour the 2 cups of reserved orange-flavored water into a large, clean pot or wide saucepan.
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Add 2 cups of granulated sugar to the pot with the reserved water. Mix well and bring the mixture to a boil over medium heat, stirring occasionally until all the sugar is completely dissolved and a clear syrup forms.
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Once the syrup is boiling and clear, lower the heat to medium-low. The goal is a gentle simmer.
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Carefully arrange the cooled orange slices in a single layer within the simmering sugar syrup. Avoid overcrowding the pot; work in batches if necessary.
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Simmer the orange slices for 45-50 minutes, or until the rinds become visibly translucent and the slices appear somewhat shiny. It’s crucial to gently swirl the orange slices in the pot every 10-15 minutes to ensure they are evenly coated and infuse properly with the sugar syrup.
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Once translucent, carefully remove the candied slices from the syrup using tongs and place them on a wire cooling rack. Position the rack over a large sheet pan or baking paper to catch any dripping syrup.
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Allow these candied orange slices to sit at room temperature for a full 24 hours, or until they are completely dry to the touch and firm. This patience is key for a non-sticky finish.
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Finally, dip each fully dried orange slice into the additional 1 cup of granulated sugar, ensuring it’s fully coated. Shake off any excess sugar. Your beautiful homemade candied orange slices are now ready to enjoy!
Video
Notes
- For the best possible results, ensure your orange slices are consistently ¼ inch thick. This precise measurement is key for even cooking and proper drying.
- Experiment with other delicious citrus fruits like lemons, limes, or grapefruits to create a diverse array of candied treats. Adjust simmering times slightly based on rind thickness.
- To guarantee even syrup absorption and a beautiful translucent finish, remember to gently swirl or turn the orange slices in the sugar syrup every few minutes while they simmer.
- Elevate your candied oranges by dipping them halfway into melted dark, milk, or white chocolate after they’ve dried and set. Allow the chocolate to harden for an extra gourmet touch.
- Infuse your syrup with additional flavor by mixing in a splash of vanilla extract, almond extract, or even a dash of orange blossom water for an aromatic twist.
- Refer to the “Tips and Techniques” and “Variations” sections above for more in-depth advice and creative ideas to perfect your candied oranges.
- Leftover candied orange slices can be stored beautifully. Place them in an airtight container and keep them in the fridge for up to 1 month, or freeze them for even longer enjoyment (up to 3 months).
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
With this comprehensive guide, you now have all the knowledge and tips to create perfect homemade candied orange slices and peels. Whether you’re making them for a special occasion, a thoughtful gift, or simply to enjoy a sweet and tangy treat, this recipe promises delicious results. Embrace the simple pleasure of candying citrus and add a touch of gourmet elegance to your kitchen!