Candied Blood Oranges

Angie Zoobkoff

Preserve the stunning ruby color and sweet flavor of blood oranges by transforming them into sweet candy.

Prep Time 10

Cook Time 1

Total Time 1

Course Garnish, Snack

Cuisine American

Servings slices

Calories 25 kcal

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.

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.

Serving: 1 sliceCalories: 25kcalCarbohydrates: 7gSugar: 6g

Keyword candying, citrus, preserving

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