Candied Blood Orange Slices

If you’re looking for a beautiful and flavorful way to elevate your desserts, drinks, or gift boxes, candied blood orange slices are the answer. These vibrant ruby-red slices offer a glossy finish, sweet citrus flavor, and just the right amount of chewy texture. They’re not only eye-catching but also incredibly versatile — whether you’re decorating a cake, garnishing a mocktail, or making holiday treats, they make everything look gourmet.

In this guide, you’ll learn how to make candied blood orange slices from scratch using just a few simple ingredients. No complicated tools needed — just citrus, sugar, and a little patience.

What Makes Blood Oranges Special?

• Rich Color: The deep red and crimson marbling in blood oranges creates a dramatic, jewel-like effect when candied.

• Complex Flavor: Slightly tart with subtle berry-like notes, blood oranges offer a more intense flavor than standard oranges.

• Natural Beauty: Their stunning appearance requires no food coloring or additives — just nature’s magic.

• Seasonal Appeal: Blood oranges are usually available from winter to early spring, making them perfect for festive or romantic treats.

Ingredients

• 3 medium blood oranges

• 2 cups granulated sugar

• 2 cups water

• Optional: 1 stick cinnamon or 1 piece star anise or ½ vanilla bean

• Optional: a pinch of sea salt

Tools You’ll Need

• Sharp knife or mandoline

• Medium saucepan

• Slotted spoon or tongs

• Cooling rack or parchment paper

• Baking sheet (optional for drying)

• Airtight container or jar for storage

Step-by-Step Instructions

1. Prepare the Oranges

• Wash blood oranges thoroughly to remove wax or residue.

• Slice into even rounds about ⅛ to ¼ inch thick.

• Carefully remove seeds without breaking the slices.

2. Optional: Blanch the Slices

This helps remove some bitterness from the pith and peel:

• Bring water to a boil.

• Add slices and blanch for 1–2 minutes.

• Transfer to a bowl of cold water, then drain gently.

3. Make the Simple Syrup

• In a saucepan, combine 2 cups water and 2 cups sugar.

• Heat on medium, stirring until sugar dissolves.

• Add any optional flavorings (like cinnamon, star anise, or vanilla).

• Reduce to a gentle simmer.

4. Simmer the Blood Orange Slices

• Carefully place orange slices in the syrup in a single layer.

• Simmer on low heat for 40–60 minutes, turning gently every 10–15 minutes.

• The slices are ready when the rinds appear translucent and glassy.

5. Drain and Dry

• Using a slotted spoon or tongs, transfer slices to a wire rack.

• Let them dry for at least 6 hours or overnight.

• For quicker results, dry them in the oven at 170°F (75°C) for 1–2 hours, flipping once halfway through.

6. Optional Finishes

• Roll in superfine sugar for a crystallized finish.

• Dip half of each slice in melted dark chocolate for a luxurious look and taste.

• Sprinkle with flaky salt or edible gold for special occasions.

Storage Tips

• Store in an airtight container lined with parchment between layers.

• Keep in a cool, dry place for up to 2 weeks.

• For longer storage, refrigerate in an airtight jar.

Ways to Use Candied Blood Orange Slices

Desserts

• Top cakes, cheesecakes, tarts, and loaf cakes.

• Decorate cupcakes or chocolate truffles.

• Use in fruit salads or as part of dessert boards.

Drinks

• Float on top of mocktails, spritzers, or sparkling water.

• Garnish tea, iced herbal drinks, or citrus-based punches.

• Add to a sugar-rimmed glass for extra flair.

Gift Giving

• Pack dried slices into small jars with twine or ribbon.

• Include a handwritten tag with serving suggestions.

• Add to holiday baskets, wedding favors, or festive gift boxes.

Recipe Tips & Tricks

• Use firm, ripe blood oranges for best results — soft fruit can fall apart.

• Slice evenly for consistent cooking and appearance.

• Low and slow simmering ensures translucent, glossy slices.

• Don’t overcrowd the pan — candy in batches if needed.

• Save the leftover syrup to brush onto cakes, mix into drinks, or drizzle over waffles.

Frequently Asked Questions

Can I use regular oranges instead of blood oranges?

Yes, though the color will be lighter and the flavor slightly different. Cara Cara or navel oranges also work well.

My slices are still sticky after drying — what should I do?

Let them air-dry longer or place them in a low oven (170°F/75°C) until they feel dry and tacky but not wet.

Why are my slices bitter?

Blood orange peels contain natural bitterness. Blanching before candying helps reduce this. You can also choose thinner-skinned oranges.

Can I freeze candied blood orange slices?

It’s not recommended, as freezing can alter their texture. Store in a dry, cool place or refrigerate instead.

How can I make them extra glossy?

Simmer gently until translucent, then dry completely. Optionally, brush with a bit of leftover syrup just before serving for shine.

Final Thoughts

Candied blood orange slices are a simple way to add elegance and flavor to nearly any creation. With their vibrant color and zesty sweetness, they look like something from a high-end bakery — yet they’re incredibly easy to make at home.

Whether you’re using them to top a cake, elevate a drink, or impress guests with edible gifts, these stunning slices are sure to steal the spotlight.