Make glossy candied oranges and orange simple syrup with four simple ingredients for decorating desserts, garnishing drinks, and giving as homemade gifts.
Fresh orange slices become glossy, tender, and lightly translucent as they gently simmer in a sweet citrus syrup. The finished candied oranges make a beautiful homemade garnish for cakes, cheesecakes, cupcakes, cookies, cocktails, and holiday desserts. The cooking process also creates a fragrant orange simple syrup that can be added to iced tea, lemonade, sparkling water, cocktails, pancakes, waffles, yogurt, and ice cream. With only four ingredients, this simple recipe produces two versatile treats filled with fresh orange flavor.
Prep Time: 10 minutes
Cook Time: 16 minutes
Cooling Time: 3 hours
Total Time: 3 hours 26 minutes
Yield: 12 to 16 candied orange slices and about 1 cup orange simple syrup
2 medium oranges
1 cup granulated sugar
2 tablespoons fresh orange juice
¾ cup water
Step 1: Prepare the Oranges
Wash the oranges thoroughly under cool running water and pat them dry. Using a sharp knife or mandoline, carefully cut the oranges into rounds approximately ⅛ inch thick. Remove and discard any seeds without disturbing the shape of the slices.
Cutting the oranges into evenly sized rounds helps them soften at the same rate while maintaining their beautiful circular shape.
Step 2: Make the Orange Syrup
Combine the granulated sugar, fresh orange juice, and water in a large skillet.
Place the skillet over medium heat and stir gently until the sugar dissolves completely. Continue heating until the mixture reaches a gentle simmer and the syrup appears clear.
Step 3: Candy the Orange Slices
Carefully arrange the orange slices in a single layer in the simmering syrup. If necessary, cook the slices in batches to prevent excessive overlapping.
Simmer gently for 14 to 16 minutes, occasionally turning the slices with tongs so they cook evenly. Avoid allowing the syrup to boil vigorously because the softened orange slices may tear or break apart.
The slices are ready when they appear glossy and lightly translucent and the rinds are tender but still hold their shape.
Step 4: Cool the Candied Oranges
Remove the skillet from the heat. Using tongs, carefully transfer the orange slices to a parchment paper lined baking sheet or jelly roll pan.
Arrange the slices in a single layer without allowing them to overlap. Let them cool completely at room temperature for approximately 1 hour.
Step 5: Chill and Set
Once the orange slices have cooled, loosely cover the baking sheet and refrigerate them for at least 2 hours.
This resting time allows the candied oranges to set and develop their soft, pleasantly chewy texture.
Step 6: Store the Orange Simple Syrup
Allow the syrup remaining in the skillet to cool completely. For a smoother syrup, pour it through a fine mesh strainer to remove any pieces of orange pulp or peel.
Transfer the syrup to a clean glass jar or airtight container and refrigerate it until ready to use.
Navel oranges, Cara Cara oranges, blood oranges, and Valencia oranges all work well in this recipe. Select firm, unblemished oranges with clean peels because the entire orange slice will be eaten.
A mandoline creates evenly sized slices, but always use its hand guard to protect your fingers.
For a less syrupy surface, place the cooked orange slices on a wire cooling rack set over a lined baking sheet. Let them drain and dry for several hours before refrigerating.
For an elegant dessert garnish, dip half of each cooled orange slice into melted dark chocolate. Place the dipped slices on parchment paper and allow the chocolate to set completely before serving.
Use the candied orange slices to decorate layer cakes, cheesecakes, cupcakes, cookies, tarts, and charcuterie boards. They also make attractive garnishes for cocktails, mocktails, hot toddies, and sparkling beverages.
Stir the orange simple syrup into iced tea, hot tea, lemonade, coffee, sparkling water, cocktails, or mocktails. It can also be drizzled over pancakes, waffles, French toast, yogurt, fresh berries, pound cake, or vanilla ice cream.
The syrup can be brushed over freshly baked cake layers to add moisture and a delicate orange flavor.
For a gently spiced variation, add a cinnamon stick, vanilla bean, star anise pod, or a few whole cloves while the orange slices simmer. Remove the spices before cooling and storing the syrup.
Store the candied oranges in a clean airtight container in the refrigerator and use them within 1 to 2 weeks for the best flavor and texture. Place parchment paper between the layers to prevent sticking.
For longer storage, arrange the slices between layers of parchment paper in a freezer safe container and freeze. Thaw the desired number of slices in the refrigerator before using. The texture may become slightly softer after freezing.
Refrigerate the orange simple syrup in a clean, tightly sealed container and use it within 1 to 2 weeks. Discard the oranges or syrup if you notice mold, fermentation, an unpleasant odor, or any other sign of spoilage.
