Candied orange slices are are super sticky, tart, and sweet enough to fill your sugar craving. They are wonderful for snacking or as a garnish for your favorite citrus desserts.
How to Make Candied Orange Slices
- Wash your oranges really well and slice the oranges into thin circle slices. Set aside the end pieces or any other pieces that don’t look that pretty.
- Boil the orange slices with sugar and spices. I like using cinnamon sticks, but you can also add whole cloves, nutmeg, and/or allspice. Squeeze the juice from any of the pieces you set aside into the boiling sugar water for extra flavor.
- Simmer for about forty minutes, rotating occasionally.
- Using tongs, transfer candied slices to a cooling rack. (To keep your counter clean, put a paper towel under the rack.) Save the orange syrup left in the pot to use on pancakes or anywhere else you would use orange sauce.
- As soon as the orange slices are cool, transfer them to parchment paper. If you leave them on the cooling rack too long, it will be hard to remove them.
Chewy vs. Crispy Orange Slices
To make candied orange slices crispy, use a dehydrator to dehydrate them after they are done – just like when you make crispy apple chips.
I prefer mine to be sticky so I leave off that step.
Which Kind of Oranges to Use
Since you will be eating the skin, I recommend using organic oranges if possible.
This recipe works with all varieties of oranges. I like making candied clementines (candied cuties) because the slices are bite sized, they have no seeds, and they have very little pith.
What to Do with Candied Orange Slices
Candied orange slices can be enjoyed on their own as an alternative to artificially sweetened candy.
You can also use candied orange slices as a garnish with orange sorbet!
How to Store Candied Orange Slices
Store in an airtight container at room temperature for several weeks.
Keep the slices separated by parchment paper so they don’t stick together.
Candied Orange Slices
- 8 clementine oranges you can also use 3-4 larger oranges
- 2 cups water
- 4 cups sugar
- 4 cinnamon sticks
- Slice each orange into approximately 6 thin slices (or more if you are using larger oranges) and set aside.
- Bring water and sugar to a boil in a small saucepan, stirring to dissolve the sugar into the water.
- Add the cinnamon sticks and the orange slices. If there are any slices that got mangled during cutting or just don't look as pretty (like the end pieces), squeeze their juice into the saucepan.
- Lower the heat until you have a rolling but not super powerful boil and cook for 20 minutes, rotating the slices occasionally.
- Lower the heat to a simmer and cook for another twenty minutes.
- Using tongs, transfer candied slices to a cooling rack (if you don't want your counter to get dirty, put a paper towel under the rack). Save the orange syrup left in the pot to use on pancakes, over ice cream, in drinks, or in whatever other way you can dream up.
- As soon as the candied orange slices are cool, transfer them to parchment paper. If you leave them on the cooling rack too long, it will be hard to remove them.
- Serve candied orange slices as a snack or use to decorate cake, cupcakes, or pie.