Dehydrated Candied Oranges
A comforting recipe for Dehydrated Candied Oranges that fills your kitchen with warm citrus scents, making it the perfect festive treat or garnish.
Ingredients
Oranges and Flavorings
- 3–4 medium medium navel or blood oranges, scrubbed and thinly sliced Choose firm fruit for cleaner slices.
- 1 cup granulated sugar Creates a classic candied finish; substitute coconut sugar for a deeper, caramel note.
- 1 cup water Forms the simple syrup that poaches the oranges.
- 1 stick cinnamon stick Optional, adds warmth.
- 2–3 whole whole cloves Optional, for a festive spice lift.
- 1 tablespoon lemon juice Helps the syrup set and brightens flavor.
- a pinch salt Balances sweetness.
Instructions
Preparation
- Slice the oranges into even rounds about 1/8–1/4 inch thick. Remove any seeds with the tip of a knife.
- In a wide, shallow saucepan, combine sugar, water, cinnamon stick, cloves, and a pinch of salt. Bring to a gentle simmer, stirring until the sugar dissolves.
- Carefully add orange slices in a single layer. Maintain a low simmer—bubbles should softly ripple, not roar. Poach for 8–12 minutes until the rinds turn translucent and the flesh looks glossy.
- Using a slotted spatula, transfer slices to a wire rack set over a baking sheet. Reserve syrup for glazing or reheat to use later. Let slices cool and set for 30 minutes.
Dehydrating
- Preheat oven to 200°F (95°C). Place the wire rack with slices in the oven and bake for 2–3 hours, flipping once halfway through. For chewier slices, check at 2 hours; for drier, leave longer.
- Arrange slices on dehydrator trays and dry at 135–140°F (57–60°C) for 6–10 hours until desired dryness.
- If you like, toss cooled slices in a light dusting of sugar for sparkle. Store in an airtight container once completely cool.
Notes
Store in an airtight container at room temperature for up to two weeks. If humidity is high, keep them in the refrigerator for up to three weeks. To freeze, lay cooled slices flat on a tray to flash-freeze, then transfer to a freezer bag for up to three months.