Candied Blood Oranges
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Blood orange season may be fleeting, but you can enjoy the ruby fruit through the winter and into the spring with this candied blood orange recipe. These sweet slices make a lovely garnish, sweet candy treat, or a thoughtful gift.
Recipe at a Glance: Candied Blood Orange Slices
- Details
- Preservation method: Candying
- Storage: Airtight container at room temperature, refrigerator, or freezer
- Storage life: Up to 2 months at room temperature, 3 to 6 months in the refrigerator or freezer
- uses for candied blood oranges
- They are a beautiful garnish for cocktails, cakes, or to enjoy as a sweet, natural candy.
- Roll them in sugar or dip them in chocolate to make an extra-fancy treat.
- The blood orange simple syrup used to preserve the orange slices can be saved and used as a sweetener for drinks or for glazing cakes.
The stunning color and flavor of blood oranges makes them a natural candidate for preservation, if only to extend the short season by a few weeks. To candy blood oranges, thin slices are gently cooked in simple syrup until translucent. This method removes the bitterness from the orange peel, while also dehydrating the oranges to preserve them.
Ingredients & Substitutions
- Blood oranges–Available in the winter months, blood oranges have a dark red interior and a flavor that is slightly sweeter than traditional oranges. You may also see them labeled as raspberry oranges.
- Sugar–Granulated sugar works best her.
How to Make Candied Blood Oranges
1. Thinly slice the blood oranges using a very sharp knife or on a mandoline.
2. Bring the sugar and water to a boil. Add the orange slices and simmer gently until the rind is translucent.
3. Drain the orange slices. Reserve the syrup if desired.
4. Dry the orange slices on a wire rack.
FAQs
Yes. Follow the recipe, simply using your favorite type of orange. Note that since blood oranges are more sweet and less tart than traditional oranges, your finished candy will have a slightly more sour flavor than if made with blood orange.
Once your orange slices have fully dried, roll them in granulated sugar. They should be sticky enough for the sugar to adhere to them. You can also dip your finished slices in melted chocolate for a chocolate-dipped version of the candy.
Storage
Once your candied blood orange slices are completely dry, store them in an airtight container between layers of parchment or wax paper. They’ll keep for up to 2 months at room temperature. You can extend their life for up to 4 months by storing them in the refrigerator, or up to 6 months in the freezer.
Tips & Troubleshooting
- Be sure to remove the seeds from your orange slices before candying them.
- The thickness of your slices will impact the cooking time. The thicker they are, the longer it will take. Try to cut them all to an even thickness so that they cook in the same amount of time.
- Don’t let the oranges boil in the syrup. Keep it at a gentle simmer to prevent the oranges breaking down.
Candied Blood Oranges
Equipment
- Baking rack for drying
- Mandoline optional
Ingredients
- 1 to 2 medium blood oranges
- 2 cups (400 g) granulated sugar
- 2 cups (475 ml) water
Instructions
- Using a very sharp knife or mandoline, thinly slice the oranges. You should get about 10 slices per orange.
- Combine the sugar and water in a wide saucepan or skillet and bring to a simmer, stirring until the sugar is dissolved.
- Add the orange slices in a single layer. Some overlap is fine, but you don't want them to be stacked several slices deep.
- Simmer gently, flipping the slices occasionally, until the rinds of the oranges are translucent, about 1 hour.
- Drain the slices, reserving the syrup, if desired. Arrange them in a single layer on a wire rack set over a parchment or towel-lined baking sheet (for easier cleanup!)
- Let them dry completely before transferring them to a sealed container. Store between layers of parchment or wax paper at room temperature for up to 2 months.
Notes
- Be sure to remove the seeds from your orange slices before candying them.
- The thickness of your slices will impact the cooking time. The thicker they are, the longer it will take. Try to cut them all to an even thickness so that they cook in the same amount of time.
- Don’t let the oranges boil in the syrup. Keep it at a gentle simmer to prevent the oranges breaking down.
