Food Recipes Desserts Cookies Candied Orange Slices 5.0 (1) 1 Review This recipe for bright, sugary slices of candied fruit yields a bonus treat: orange-scented syrup that can be used in drinks, salad dressings, and more. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on December 10, 2024 Save Rate PRINT Share Close Photo: Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell Active Time: 35 mins Total Time: 35 mins Yield: 8 slices Jump to recipe Why get your sugary citrus fix at the store when you can accomplish these sophisticated candied orange slices so easily at home? Sweet navel oranges, with their thick and supple peels, are key here. Yummy enough to enjoy on their own, these beautiful candied orange slices also serve well as edible decorations for cakes or gingerbread houses, or as garnishes for large sweet and savory dishes. Frequently Asked Questions What is the difference between candied orange slices and candied orange peel? There are many ways to peel – or slice – an orange, and the biggest difference between candied orange slices and candied orange peels is this stage of preparation. With orange slices, you will be candying the fruit’s flesh as well as its pith and peel. (The final product, too, will be larger.) Candied orange peel, which requires you to peel an orange rather than slice it, can be more easily cut to size. Small enough slivers can serve as garnishes on cannoli or even as flavoring inside an apple pie. What should I do with the leftover orange syrup? The leftover syrup from this candied orange slices recipe is functionally an infused simple syrup, one of the most versatile ingredients you can keep in your kitchen (or bar cart). Use this every way you’d use simple syrup with a bonus orange flavor: Stir into hot or cold coffee, mix into a Mai Tai, drizzle over baklava, or sweeten a salad dressing. Notes from the Food & Wine Test Kitchen Give your candied orange slices plenty of time to cool — they will be sticky. Toss to coat the slices in granulated sugar if you wish to further cut down on their tackiness. Make ahead The candied orange slices can be refrigerated for up to 2 weeks. Cook Mode (Keep screen awake) Ingredients 1 1/2 cups water 1/2 cup granulated sugar 1 navel orange, sliced crosswise 1/4 inch thick Directions In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes. Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes. Transfer the orange slices to a rack to cool. Reserve the syrup for another use. Originally appeared: January 2005 Rate It Print