5 Ingredients or Fewer

Summer Candied Oranges

July 13, 2020
Author Notes

Candying fruit is the simple process of infusing fruits or citrus peels in a sugary syrup. Orange, tangerines, grapefruit, and lemon rinds are all excellent choices for candying. You don’t have to stop with fruit: Some vegetables like turnips, carrots, jicama can also be candied. —Heather McCullough

  • Prep time 20 minutes
  • Cook time 1 hour
  • Serves 12
Ingredients
  • 4 cups water
  • 4 cups granulated sugar
  • 1 cup sugar to coat oranges
  • 5 clementine oranges
  • 1 bowl of ice water
In This Recipe
Directions
  1. Fill a large bowl with ice water and set aside.
  2. Cut oranges in to slice using a mandolin or a knife.
  3. Add 4 cups of the water to a saucepan and bring to a boil over high heat.
  4. Add the orange slices and turn the heat down to simmer.
  5. Simmer for 5 minutes. This removes some of the bitterness from the peel.
  6. Then quickly transfer the orange slices to the bowl of ice water to stop them from cooking.
  7. Add the sugar to the same saucepan and water, you cooked the oranges in. Bring to a boil, stirring until the sugar has completely dissolved.
  8. Turn the heat down to medium and add the orange slices back.
  9. Simmer for 45-60 minutes. Stir every so often.
  10. Transfer the slices to a parchment-lined pan or cooling rack. Let them sit for up to 24 hours or until dry.
  11. Add sugar to a plate or pan and dip the candied orange slices in the sugar.

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