Candied Orange Slices 2026 - Zinnia Easy Recipes

The kettle hums and a soft citrus scent curls through the kitchen. I slice an orange and watch the sun-colored rounds catch the light. The stovetop simmers gently while I clear a spot on the counter and pull out a sheet of parchment. There is something tender about this kind of cooking. It asks for patience and gives sweetness back.

Why Candied Orange Slices Deserves a Spot in Your Weekly Rotation

Candied Orange Slices feel fancy, but they start with honest, simple steps. You use a handful of ingredients and end up with beautiful, bright slices to tuck into breakfasts, desserts, or a quiet snack. The prep is gentle and the clean-up stays small, which is a win on busy evenings.

I love that they stretch across meals. You can stir them into warm yogurt, lay them on a lemon cake, or nibble a slice with your afternoon tea. They keep well and look like a tiny celebration on any plate.

How to Make Candied Orange Slices the Zinnia Way

“The best kind of recipe? The kind you can start after work and still eat before the sun sets.”

This recipe moves slowly. First you soften the slices, then you sweeten and simmer them until they glow. You watch color shift from matte orange to a jewel-like translucence. The syrup will smell warm and floral when it has the right balance.

The texture finishes tender with a slight chew. If you enjoy a crisp edge, make your cuts a touch thinner. If you want more body, keep them a hair thicker. It will be okay either way. You’ve got this.

What You’ll Need for Candied Orange Slices

4 fresh oranges
2 cups granulated sugar
2 cups water
1 tsp vanilla extract

Use ripe, firm oranges. They slice cleanly and have the best flavor. I like naval or valencia, but any sweet orange works. A small, sharp knife and a fine saucepan make the job easier. A large baking sheet and parchment keep things tidy.

A quick note about vanilla. It adds a warm roundness that balances the citrus. If you do not have it, the slices still taste lovely. If you want a twist, try a splash of orange liqueur instead.

Step-by-Step Instructions

Wash the oranges thoroughly and slice them into thin rounds (about 0.25 inches thick), removing any seeds.
Use a steady hand and a sharp knife. Lay each slice flat so they cook evenly. If you spot seeds, fish them out; they will make the slices bitter.
Place sliced oranges in a pot of water and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes until softened.
This step softens the membranes and takes down bitterness. Keep an eye on the pot and stir gently once or twice so nothing sticks. The slices will look a little dull when they first soften.
In another saucepan, combine sugar, water, and vanilla extract. Heat until the mixture is clear and bubbly.
Stir just until the sugar dissolves, then let it simmer. You want a steady, small bubble. If you overboil, the sugar will darken too much. Keep it gentle.
Transfer boiled orange slices into the syrup and simmer on low for about 1 hour until they become translucent.
Arrange the slices in a single layer if possible so they all cook evenly. Turn them gently now and then with tongs. They will slowly turn glossy and jewel-like.
Remove from syrup and cool on parchment-lined baking sheets until set.
Use a fork or slotted spoon and let excess syrup drain back into the pan. Lay slices apart so they do not stick together. They will firm up as they cool.
Serve as desired or store in an airtight container at room temperature.
Enjoy them right away or let them sit a day for flavors to deepen. Keep them in a clean, dry jar on the counter for several days. They also travel well for a picnic.

Serving Candied Orange Slices at the Table

I serve these slices in small ways and big ways. For a cozy evening, I line a small plate with a few slices alongside tea and a good book. For guests, they sit atop a plain olive oil cake and everyone thinks I tried much harder than I did.

They brighten a bowl of vanilla yogurt and fresh granola. Try pairing them with ricotta on toast, or drape a slice over a scoop of vanilla ice cream. A thin shaving of dark chocolate pairs beautifully for a grown-up bite.

Making It Last (Without Losing Flavor)

Store candied orange slices in an airtight container at room temperature for up to two weeks. Keep them in a cool, dry cupboard away from direct sunlight. The syrup clings to them and protects the fruit.

If your kitchen feels humid or very warm, refrigerate for a longer shelf life. They will firm more when cold. Microwave works, but oven gives it life again. Reheat briefly in a low oven to refresh texture and scent.

If you preserved extra syrup, pour it into a clean jar and use it for cocktails, dressings, or to sweeten tea. It keeps for a week in the fridge and makes a small jar feel luxurious.

Kitchen Notes

Knife and slicing: A sharp chef’s knife makes even rounds. I steady the orange on a cutting board and slice in one smooth motion. If you prefer, use a mandoline with a guard.
Sugar and swaps: Taste the syrup as it warms. If you want less sweetness, reduce the sugar by a quarter cup. The texture will remain fine. If you need no refined sugar, try maple syrup but expect a darker tone.
Timing tricks: Start the syrup while you boil the oranges so the steps overlap. It saves time and keeps the kitchen warm for a shorter stretch.
Cleanup: Use a wide pot so slices lie flat. Line your baking sheet with parchment to avoid sticky mess. Warm water loosens syrup easily from pans. Let pans soak for a few minutes then wash.
Safety tip: Keep a splatter lid nearby. Hot sugar syrup burns badly, even when it looks calm. Use tongs and work slowly.

Make It Your Own

Chocolate-dipped: After the slices set, dip half into melted dark chocolate and cool on parchment. The chocolate adds richness and pairs with tea or red wine.
Spiced variation: Add a star anise or a cinnamon stick to the syrup for the first 20 minutes. Remove them before the long simmer so the spice is subtle, not overpowering.
Boozy twist: Swap half the vanilla for a tablespoon of orange liqueur once the syrup cools. Stir it in at the end for a delicate hint of toasted citrus.
Lighter sugar: Use 1 3/4 cups sugar and 2 cups water for less sweetness. The slices still candify but remain softer and a touch less glossy.
Smaller citrus: Try mandarins or clementines. They candy quickly and make charming petite rounds for tea sandwiches and gift jars.

FAQs About Candied Orange Slices

Can I prep it ahead?

Yes and it might be even better the next day when the flavors mellow. Store in an airtight container and let the flavors settle a few hours or overnight.

How long will they keep?

At room temperature, plan for up to two weeks in a dry place. In the fridge they will last longer, up to a month. Always check for any off smells or stickiness that seems unusual.

Can I use other citrus like lemons or limes?

Yes. Lemons and limes candy well, but note they taste brighter and more tart. You might reduce the sugar slightly to balance the higher acidity.

Do I need to peel the oranges first?

No. The peel is integral here. It softens and becomes pleasantly chewy. If you dislike the peel texture, you can candy just the segments, but expect more handling.

Is the syrup usable for other recipes?

Absolutely. Save the syrup for cocktails, iced tea sweetening, or to brush on cakes. It holds the orange essence and stretches your effort into more meals.

Until Next Time

If this small task lifts your day, I feel glad for you. Candied Orange Slices have that way of turning simple oranges into something celebratory. They ask for time but repay you with beauty and flavor.Make a double batch and gift a small jar to a neighbor.

Tuck a slice into a sandwich for old friends. It is okay if a slice sticks together or looks imperfect. The homemade ones tell a story.

If you try this and it gives you even a little sweet pause, I am smiling with you. Keep it simple, keep it kind, and enjoy the scent that fills your kitchen when you open the jar.

Conclusion

If you want another take on technique and a few different tips, I recommend this Candied Orange Slices Recipe – Baked By An Introvert for a clear, stepwise method. For a chocolate-dipped idea and inspiration on plating, see this Candied Orange Slices | Craving Something Healthy.