Candied Orange Slices Recipe Recipe – Cozy, zesty little sweets for tea and gifting

Introduction

The kitchen smelled like sugar and sunlight — a warm, orange perfume that makes you slow down. This Candied Orange Slices Recipe is one of those small joys I make when the house feels quiet. This always takes me back to Sunday dinners. If you want more ideas to pair with citrusy treats, check out our recipe collection for inspiration.

Why You’ll Love This

• Bright, sweet citrus with a tender chew.
• Uses simple pantry staples you likely already have.
• Great for gifts, cocktails, or a sunny snack.
• Kid-approved and fun to help make.

Quick Recipe Snapshot

• Servings: about 18–24 slices (from 3 large oranges)
• Prep time: 30 minutes active + simmering and drying time
• Cook time: 2–3 hours total (includes simmer + oven drying)
• Total time: about 3 hours (mostly hands-off)
• Skill level: Easy
• Taste: bright + sweet, slightly chewy

A cozy, steady pace gets the best results — you’ve got this.

Ingredients You’ll Need

• 3 large navel oranges (or other orange)
  • Chef note: pick firm, thin-skinned fruit.
• 4 cups granulated sugar (plus extra for rolling)
  • Chef note: regular sugar gives best crystal shine.
• 4 cups water (plus extra for blanching)
  • Chef note: use filtered water if possible.

How to Make It

1. First, scrub the peels of the oranges thoroughly to remove any wax or chemicals. Then, slice the oranges crosswise into 1/8-inch (3mm) thick slices, discarding the ends.
2. Next, bring a large pot of water to a boil. Blanch the orange slices in the boiling water for 10 minutes to soften the peel and remove bitterness. Use a skimmer to transfer the slices into a large bowl filled with ice water to stop the cooking.
3. Meanwhile, rinse out the pot used for blanching. Dissolve 4 cups of granulated sugar in 4 cups of water within the pot and bring the mixture to a boil, forming a simple syrup.
4. Then, drain the blanched orange slices and add them to the boiling syrup. Reduce the heat to low and let the slices simmer for 45–60 minutes or until the peels become translucent. Stir gently every 15 minutes to prevent sticking; you’ll notice an aromatic orange steam.
5. When the peel looks glossy and translucent, use a slotted spoon to transfer slices to wire racks set over cookie sheets to catch drips.
6. Next, preheat the oven to 175°F (79°C). Bake the slices for 30 minutes to begin drying; you’ll see the edges firm slightly.
7. Then, remove the racks and coat each piece in granulated sugar while still warm. Return them to the oven and dry for an additional 1 to 1½ hours, or until the slices are mostly dry but still slightly pliable.
8. Finally, after drying, coat the candied orange slices again in granulated sugar for a sparkling finish. Allow them to cool completely, then store in an airtight container until ready to use.

Kitchen Tips (From My Kitchen)

• Time-saver: Use a mandoline for uniform 1/8-inch slices to dry evenly.
• Common mistake + fix: If slices stick, separate them gently with a spatula and bake a little longer at the same low temp.
• Simple variation: Add a pinch of cinnamon or a strip of ginger to the simmering syrup for warm spice.

(While you’re drying these, I sometimes use the low-oven trick I learned making my apple pie recipe to keep humidity low.)

Serving Ideas

• Gift-box them with tissue paper — they look lovely and last well.
• Chop and sprinkle over yogurt or panna cotta for a citrus crunch.
• Use as a cocktail garnish for holiday punches or gin drinks.
• Serve with tea or coffee at brunch; add a few dark chocolate squares on the side.
• Optional garnish: a light drizzle of melted dark chocolate or a sprig of fresh thyme.
  I like pairing them with bright drinks like these banana smoothie recipes for contrast.

Storing & Leftovers

• Fridge: Up to 2 weeks in an airtight container.
• Freezer: Freeze flat in a single layer, then transfer to a bag for up to 3 months.
• Reheat: Briefly warm in a low oven (200°F / 95°C) 5–8 minutes to refresh texture.
  Leftover idea: Chop and fold into winter salads or wrap with prosciutto for a sweet-savory bite.

FAQs

Q: Can I make these ahead?
A: Yes — they keep well for weeks, so you can make them days before a party.

Q: Can I use blood oranges or other citrus?
A: Absolutely; blood oranges give a pretty color. This Candied Orange Slices Recipe adapts well to different oranges.

Q: How do I know they’re done?
A: The peel should look translucent and the slice slightly pliable, not soggy. When dried, the surface will be tacky then finish with a sugar crust.

Q: Can I freeze them?
A: Yes — freeze flat, then store in a zip bag. Thaw on the counter to avoid condensation.

(Also, if you’re curious about lighter pairings, try my banana smoothie for weight loss alongside them.)

Final Thoughts

I love how a few simple steps turn ordinary oranges into something giftable and almost festive. Try it slowly, enjoy the citrus steam, and tweak the sugar coating to your taste. Let these bright slices become a small ritual in your kitchen — they’re worth the time, and I hope you enjoy this Candied Orange Slices Recipe.

Conclusion

For another easy, sweet treat, see this Candied Orange Slices ~ Easy Recipe – Of Batter and Dough and compare techniques. If you want a different take, try the version at Candied Orange Slices Recipe | Baked by an Introvert.

Candied Orange Slices

A cozy treat that turns ordinary oranges into sweet, chewy delights perfect for gifting or snacking.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Servings: 24 slices

Course: Dessert, Snack

Cuisine: American

Calories: 45

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 large Navel oranges Pick firm, thin-skinned fruit.
• 4 cups granulated sugar Regular sugar gives the best crystal shine.
• 4 cups water Use filtered water if possible.

Method

 

Preparation

1. Scrub the peels of the oranges thoroughly to remove any wax or chemicals.
2. Slice the oranges crosswise into 1/8-inch thick slices, discarding the ends.
3. Bring a large pot of water to a boil. Blanch the orange slices in the boiling water for 10 minutes to soften the peel and remove bitterness.
4. Use a skimmer to transfer the slices into a large bowl filled with ice water to stop the cooking.
5. Rinse out the pot used for blanching. Dissolve 4 cups of granulated sugar in 4 cups of water within the pot and bring the mixture to a boil, forming a simple syrup.

Cooking

1. Drain the blanched orange slices and add them to the boiling syrup.
2. Reduce the heat to low and let the slices simmer for 45–60 minutes or until the peels become translucent, stirring gently every 15 minutes.
3. When the peel looks glossy and translucent, use a slotted spoon to transfer slices to wire racks set over cookie sheets to catch drips.
4. Preheat the oven to 175°F (79°C). Bake the slices for 30 minutes to begin drying.
5. Remove the racks and coat each piece in granulated sugar while still warm.
6. Return them to the oven and dry for an additional 1 to 1½ hours, or until the slices are mostly dry but still slightly pliable.

Finishing Touches

1. After drying, coat the candied orange slices again in granulated sugar for a sparkling finish.
2. Allow them to cool completely, then store in an airtight container until ready to use.

Notes

For best results, use a mandoline for uniform slices. If slices stick, gently separate with a spatula and bake a little longer. Add a pinch of cinnamon or ginger to the syrup for a spice variation.