Candied orange slices look fancy, but they’re surprisingly inexpensive and easy to make at home. You don’t need a dehydrator or any specialty equipment, just fresh oranges, sugar, water, and your oven.
The oranges are gently simmered in a simple sugar syrup and then slowly dried until they become glossy, translucent, and tender. They’re beautiful on cakes and desserts, delicious as cocktail garnishes, and an easy way to add something special to entertaining.
Candied Orange Slices Recipe
Ingredients
- 2 large oranges
- 2 cups granulated sugar
- 2 cups water
How to Make Candied Orange Slices
1. Slice the oranges.
Wash and dry the oranges, then cut them into even slices about ⅛ to ¼ inch thick. Remove any seeds as you go.
2. Make the sugar syrup.
Add the sugar and water to a wide saucepan. Heat over medium heat, stirring until the sugar has dissolved and the mixture reaches a gentle simmer.
3. Simmer the orange slices.
Carefully place the orange slices into the syrup in a single layer. Reduce the heat and gently simmer for about 30–45 minutes, or until the peel is tender and the slices have become noticeably translucent.
4. Dry the slices in the oven.
Carefully remove the slices from the syrup, allowing the excess syrup to drip off. Arrange them in a single layer on a parchment-lined baking sheet, or preferably on a wire rack set over a baking sheet.
Bake at 200°F for about 1–2 hours, turning the slices occasionally, until they are glossy, translucent, and set.
For softer, chewier slices, remove them from the oven when they are set but still flexible. For firmer slices, continue drying them until they feel noticeably firmer and more moisture has evaporated.
5. Cool completely.
Transfer the slices to a clean piece of parchment or a wire rack and let them cool completely. They will firm up slightly as they cool.
Tips for the Best Candied Orange Slices
Choose Firm, Fresh Oranges
Navel oranges are an easy choice because they’re widely available, seedless, and large enough to produce attractive slices.
For a more dramatic look, try blood oranges. Their deep red centers are especially beautiful on cakes, dessert boards, and cocktails.
Whichever variety you use, choose oranges that feel firm and have smooth, unblemished skin.
Keep the Slices Even
Aim for slices about ⅛ to ¼ inch thick, and try to keep them as uniform as possible.
Very thin slices can become delicate and tear easily, while thicker slices will take longer to cook and dry. Even slices also make it easier for the whole batch to finish at roughly the same time.
Don’t Rush the Simmering Step
The oranges need time to absorb the sugar syrup and become tender and translucent.
Keep the syrup at a gentle simmer rather than a rapid boil. Cooking them too aggressively can cause the slices to break apart before the peel has softened.
Use a Wire Rack if You Have One
A wire rack set over a baking sheet allows air to circulate around the orange slices while they dry.
If you don’t have a rack, you can place the slices directly on parchment paper. Turn them occasionally during the drying process so they dry more evenly.
How Do You Know When They’re Done?
The drying time can vary depending on the thickness of your slices and how much syrup they absorbed, so use the texture as your guide.
For soft, chewy slices, look for oranges that are glossy, translucent, set, and still flexible.
For firmer slices, continue drying until they feel noticeably firmer and there is no wet or syrupy surface.
Remember that the slices will firm up slightly as they cool.
Common Problems and How to Fix Them
Why Are My Candied Orange Slices Sticky?
Some stickiness is normal because these slices contain sugar.
If they’re wet or excessively sticky, they need more time to dry. Return them to the 200°F oven and continue drying until the surface feels set.
Why Did My Orange Slices Turn Brown?
If the slices become dark brown rather than remaining bright and translucent, the heat may be too high or they’ve been left in the oven too long.
Keep the oven at a low temperature and check them regularly toward the end of the drying time.
Why Aren’t My Orange Slices Translucent?
The slices may simply need more time in the sugar syrup.
The simmering stage is what allows the fruit and peel to absorb the syrup and become translucent. Keep the heat gentle and give them enough time to soften rather than increasing the temperature to speed things up.
Why Did My Orange Slices Stick Together?
The slices can stick if they’re touching while they’re still coated in syrup.
Arrange them in a single layer with a little space between each slice before putting them in the oven. A wire rack is particularly helpful because excess syrup can drip away while the slices dry.
7 Beautiful Ways to Use Candied Orange Slices
Once you’ve made a batch, the fun part is deciding what to do with them. Their glossy finish and bright citrus color make them especially pretty for drinks, desserts, and entertaining.
1. Candied Orange Slices for Cocktail Garnish
A candied orange slice is an easy way to make a simple drink look special.
Cut a small slit from the center of a slice to the edge and place it over the rim of a cocktail or mocktail glass. You can also float a smaller slice directly in a drink or pair one with a sprig of rosemary for a seasonal presentation.
They’re especially beautiful with citrus-forward cocktails, sparkling drinks, and classic drinks such as an Old Fashioned.
2. Candied Orange Slices for Cake and Desserts
Use candied orange slices to decorate cakes, tarts, cheesecakes, and other desserts.
Arrange whole slices around the top of a cake or cut them into smaller pieces for a more scattered look. The translucent orange slices look particularly striking against white frosting, chocolate, or simple glazed desserts.
You don’t need elaborate decorating skills to make a dessert look finished when you have a few beautiful candied orange slices to work with.
3. Make Chocolate-Dipped Orange Slices
Chocolate and orange are a classic combination, and candied orange slices dipped in chocolate turns them into an easy little treat.
Dip half of each cooled slice into melted dark chocolate, then let the chocolate set completely. A light sprinkle of flaky sea salt is optional but adds a nice contrast to the sweetness.
Serve candied oranges dipped in chocolate alongside dessert or package a few as an edible gift.
4. Add Them to a Cheese or Dessert Board
Candied orange slices add color and a sweet citrus flavor to a grazing board.
Arrange them alongside cheese, nuts, dark chocolate, dried fruit, or other small sweets. They work especially well when you want to add something unexpected that is both decorative and edible.
5. Dress Up a Holiday Table
Candied orange slices can be used as small edible accents when you’re entertaining.
Place a few around a dessert platter, arrange them alongside cocktails, or use them to add color to a dessert table.
They pair particularly well with seasonal flavors such as cinnamon, rosemary, chocolate, and warm spices.
6. Add One to a Gift
A thoroughly dried candied orange slice can make a pretty addition to a wrapped gift.
Tie one to a package with ribbon or twine, or attach one to a jar of homemade treats. For food gifts, make sure the slice is completely cool and appropriately dried before packaging it.
7. Use Them for Short-Term Seasonal Decor
Candied orange slices can add a beautiful edible element to seasonal displays.
Arrange them around a centerpiece, place them on a holiday dessert table, or tuck a few around serving dishes and greenery.
For garlands, wreaths, and other long-term dried-orange crafts, however, plain dried orange slices are a better option. They contain less moisture and don’t have the sticky sugar coating of candied slices.
Candied Orange Slices vs. Dried Orange Slices
Candied orange slices and plain dried orange slices may look similar, but they have different textures and are better suited to different uses.
Candied orange slices are cooked in a sugar syrup before being dried. They become glossy, translucent, sweet, and tender, making them ideal for eating, garnishing drinks, and decorating cakes and desserts.
Plain dried orange slices are simply dried without the sugar syrup. They’re firmer, less sticky, and better suited to projects such as garlands, wreaths, ornaments, and other decorative crafts.
So, if you’re making something edible, candied orange slices are the better choice. If you’re making a long-lasting decoration, plain dried orange slices are usually the better option.
How to Store Candied Orange Slices
Allow the slices to cool completely before storing them.
For the best results, make sure they’re sufficiently dried for their intended use. Softer slices contain more moisture and are best treated as an edible ingredient, while firmer, thoroughly dried slices are better suited to short-term decorative use.
Place cooled slices in an airtight container, separating layers with parchment paper if they tend to stick together.
Keep them in a cool, dry place and check their appearance and smell before eating if they’ve been stored for an extended period.
Can You Make Candied Lemon or Other Citrus Slices?
Yes. You can use the same general technique with other types of citrus.
Try:
- Blood oranges for a deep red center
- Lemons for bright yellow slices
- Limes for a smaller, colorful garnish
- Grapefruit for larger, more dramatic slices
Different citrus fruits can vary in thickness, peel, and moisture content, so cooking and drying times may need to be adjusted.
A Simple Way to Make Something Special
Candied orange slices are one of those simple kitchen projects that look much more complicated than they actually are. With a few oranges, sugar, water, and your oven, you can create glossy, jewel-like slices that turn an ordinary cake, cocktail, or dessert table into something special.
And you don’t need a dehydrator to make them. A low oven and a little patience are all it takes.
Looking for a simple way to use oranges for crafts and home decor? See these 10 dried orange slice ideas for beautiful garlands, wreaths, ornaments, gift wrapping, and more.