Easy Candied Orange Slices — A Simple, Cozy Homemade Recipe

Introduction

There is a quiet kind of magic that happens when citrus meets sugar: the kitchen fills with a warm, caramel-sweet perfume, sunlight catches the glossy fruit, and you feel like you are making something both simple and special. This is the story of Easy Candied Orange Slices — a little homemade recipe that turns everyday oranges into an indulgent treat you can gift, garnish, or savor straight from the jar. Within minutes your kitchen will smell like the holidays and your hands will be dusted with crystallized sugar as you watch translucent slices gleam like tiny stained-glass windows.

If you love the idea of a cozy favorite that feels festive and can be pulled together after a comforting dinner, you might also enjoy my 3-ingredient chocolate mousse, which pairs beautifully with citrus brightness.

Why You’ll Love This Easy Candied Orange Slices Recipe

It is a quick family-friendly project that feels like a craft and a recipe in one.
Ready in about 45 minutes from start to finish, so it works as a last-minute festive dish or an afternoon activity with kids.
The result is both an indulgent treat and a surprisingly healthy option when made with minimal sugar — bright citrus flavor with a glossy finish.
Versatile: use the slices on cakes, cocktails, cheese boards, or simply snack on them with tea.
A beautiful, cozy favorite that brings people together and smells like celebration.

Ingredients with Notes

3 medium to large oranges (navel or blood oranges for color and sweetness) — thin, even slices candy most evenly.
2 cups granulated sugar, plus extra for sprinkling — use organic cane sugar for a cleaner flavor.
2 cups water — filtered if possible for a clear syrup.
1 tablespoon lemon juice — helps prevent crystallization and brightens the flavor.
Pinch of salt — balances sweetness.
Optional: 1 tablespoon light corn syrup or honey — for extra glossy slices and to reduce sugar crystallization, especially if you plan to store long term.
Notes and substitutions:
For a lower-sugar version, reduce sugar to 1 1/2 cups and add 1/2 cup honey, understanding texture will be slightly softer.
Use grapefruit or tangerines for different levels of bitterness and sweetness.
If you prefer an herbal note, simmer the syrup with a cinnamon stick or a sprig of rosemary and remove before candying.

Prep and Cook Time

Prep time: 10 minutes (slicing and prepping a simple syrup).
Cook time: 30 minutes (simmering and reducing; includes short resting time).
Total time: 40–45 minutes.
This is a quick family meal adjunct or a festive dish that rewards you immediately; the waiting is brief and delicious.

Step-by-Step Cooking Instructions

Wash and slice: Wash the oranges well and trim the ends. Using a sharp knife, cut into 1/8–1/4 inch slices so they are thin enough to turn translucent but not so thin they fall apart.
Blanch to remove bitterness: Bring a medium saucepan of water to a boil. Add slices and blanch for 1 minute, then drain. Repeat once more to remove excess bitterness from the peel; this step keeps the finished slices sweet and bright.
Make the syrup: In the same saucepan, combine 2 cups water, 2 cups sugar, lemon juice, and a pinch of salt. Bring to a simmer over medium heat, stirring until sugar dissolves. If using, add corn syrup or honey now.
Add the oranges: Carefully layer the blanched slices in a single layer in the simmering syrup. The syrup should barely cover them; add a little more water if necessary.
Simmer gently: Reduce heat to low and let the slices simmer uncovered for 30–35 minutes, flipping them gently every 8–10 minutes. You will notice the slices become translucent and the syrup thickens slightly — this is when your kitchen starts smelling incredible.
Cool on a rack: Transfer the slices with a slotted spoon onto a wire rack set over a sheet pan to catch drips. Let them sit until tacky, about 1–2 hours.
Optional sugar finish: If you like a sparkling crust, sprinkle both sides lightly with granulated sugar and let them dry for another 30 minutes.
Store or use: Once fully dry and tacky but not wet, store in an airtight container layered with parchment paper, or use immediately as a garnish or snack.

Tips and Variations

Lower-sugar swap: Use 1 1/2 cups sugar and 1/2 cup honey for a softer, more tender slice.
Spiced version: Add a cinnamon stick, cloves, or a strip of vanilla bean to the syrup for holiday warmth.
Candied peel only: If you prefer peel, remove pulp and follow same syrup method for classic candied orange peel.
Quick method: If you are short on time, simmer uncovered for 15–20 minutes and finish drying in a low oven (200°F/95°C) for 25–30 minutes — keep an eye so they do not burn.
For a cozy dessert pairing, try juxtaposing the citrus with buttery baked dough like an easy apple galette for texture contrast.

Serving Ideas

As a dessert garnish: top cakes, panna cottas, or dark chocolate tarts with a slice for drama and acidity.
On a cheese board: pair with aged cheddar or creamy brie, toasted nuts, and crackers for a festive dish.
With drinks: float a slice in mulled wine, sparkling water, or cocktails for aroma and elegance.
Gift jars: tuck a few slices into small jars with ribbon for neighbor gifts that smell like winter sunshine.
Weeknight treat: nibble them with a mug of chamomile tea as an after-dinner indulgent treat or pair with a comforting dinner’s citrus-forward sides like a roasted chicken.
For a savory-sweet contrast, add chopped candied slices to salads with arugula and toasted almonds or alongside a warm casserole like this creamy option: awesome and easy creamy corn casserole.

Storage and Reheating

Store in an airtight container at room temperature for up to 2 weeks. Layer with parchment to prevent sticking.
For longer storage, freeze flat on a tray then transfer to a freezer-safe bag for up to 3 months; thaw on the counter before serving.
Re-crisping: If slices become too soft, dry them briefly in a low oven (200°F/95°C) for 10–15 minutes to restore a bit of chew.

Chef’s Pro Tips

Use a mandoline if you have one for perfectly even slices that candy uniformly.
Blanching twice removes bitterness from the pith — don’t skip it if your oranges are especially thick-skinned.
Keep the simmer low and slow; high heat makes syrup cloudy and makes the slices tough.
Cool on a rack so air circulates around each slice — that gloss is worth the wait.
If your syrup crystallizes, add a tablespoon of water and a dash of lemon juice to soften and re-melt.

FAQs

Q: Can I use other citrus like lemons or limes?
A: Yes — lemons and limes work wonderfully though they are more tart. Adjust sugar to taste.

Q: Are these gluten-free and vegetarian?
A: Yes, the basic recipe is gluten-free and vegetarian. If gifting, double-check any added flavorings for cross-contamination.

Q: How do I prevent the slices from sticking together?
A: Let slices dry on a rack until tacky, then layer with parchment paper in a container. Chilling briefly before stacking also helps.

Q: Can I make these ahead for holiday baking?
A: Absolutely — they keep well for weeks and make beautiful, make-ahead garnishes or gifts.

Q: What if my syrup gets too thick before the slices are translucent?
A: Add a tablespoon or two of warm water and lower the heat; continue to simmer gently until the slices reach the right translucency.

Conclusion

I hope this Easy Candied Orange Slices recipe becomes one of those small rituals you return to — a homemade recipe that feels like an embrace, a festive dish you bring to gatherings, and a cozy favorite you tuck into the corners of your holiday baking. If you want a quicker technique to compare with these steps, try a faster candied orange slices method at Poetry & Pies for inspiration. Share a jar with someone you love, and let the bright, sugared warmth fill your home.

Contents

1 Easy Candied Orange Slices

Easy Candied Orange Slices

A delightful homemade treat transforming ordinary oranges into indulgent candied slices, perfect for gifts or garnishing desserts.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 45

Course Dessert, Snack

Cuisine American, Holiday

Servings 12 slices

Calories 60 kcal

Ingredients

Main Ingredients

3 medium to large oranges (navel or blood oranges) Thin, even slices candy most evenly.
2 cups granulated sugar Use organic cane sugar for a cleaner flavor.
2 cups water Filtered if possible for a clear syrup.
1 tablespoon lemon juice Helps prevent crystallization and brightens the flavor.
1 pinch of salt Balances sweetness.
1 tablespoon light corn syrup or honey Optional for extra glossy slices and to reduce sugar crystallization.

Instructions

Preparation

Wash the oranges well and trim the ends. Cut into 1/8–1/4 inch slices.
Bring a medium saucepan of water to a boil. Blanch the slices for 1 minute, drain, and repeat to remove bitterness.
Combine 2 cups water, 2 cups sugar, lemon juice, and a pinch of salt in the same saucepan. Bring to a simmer, stirring until sugar dissolves.
Carefully layer the blanched slices in the syrup, ensuring the syrup barely covers them.
Reduce heat to low and let the slices simmer uncovered for 30–35 minutes, flipping gently every 8–10 minutes.
Transfer the slices to a wire rack to cool until tacky, about 1–2 hours.
Optional: Sprinkle both sides with granulated sugar for a sparkling crust and let dry for another 30 minutes.
Store in an airtight container layered with parchment paper or use immediately.

Notes

These candied orange slices can be used on cakes, cocktails, cheese boards, or eaten as a snack. They store well and are perfect for gifting.

Keyword Candied Oranges, Citrus Treat, Easy Recipe, Festive Desserts, Homemade Candy

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest