Candied Orange Slices for Charcuterie

Charcuterie boards have become a beloved centerpiece at gatherings, holiday parties, and cozy nights in. They offer endless creativity and combinations that please all palates. One of the most delightful and visually stunning additions you can make to your board is homemade candied orange slices. These sweet, tangy, and glossy citrus treats not only add a burst of color but also bring a complex flavor that pairs beautifully with cheeses, nuts, chocolates, and more.

This guide will walk you through how to make candied orange slices perfect for charcuterie, plus tips on pairing and presenting them for a truly gourmet grazing experience.

Why Add Candied Orange Slices to Your Charcuterie Board?

Candied orange slices offer a unique contrast that elevates your charcuterie in several ways:

• Balance of Flavors: The natural citrus tang and sugary sweetness balance salty, savory cheeses and crunchy nuts.

• Visual Appeal: Their glossy, translucent orange color adds warmth and brightness.

• Texture Variety: Chewy yet slightly tender, they add an interesting mouthfeel among crisp crackers and creamy cheeses.

• Versatility: Suitable for all types of boards—vegan, gluten-free, or traditional.

• Natural & Homemade: Free from artificial preservatives and colors.

Ingredients Needed for Candied Orange Slices

• 3-4 medium-sized oranges (navel or Valencia work well)

• 1 ½ cups granulated sugar

• 1 cup water

• Optional: 1 tsp lemon juice (to preserve color and enhance flavor)

• Optional spices for infusion: cinnamon sticks, star anise, or vanilla bean

Equipment

• Sharp knife or mandoline slicer

• Saucepan

• Cooling rack or parchment-lined tray

• Slotted spoon or tongs

• Airtight storage container

Step-by-Step Recipe: How to Make Candied Orange Slices

Preparing the Oranges

Wash your oranges thoroughly to remove any wax or impurities. Dry completely. Using a sharp knife or mandoline slicer, slice the oranges evenly into thin rounds about 1/8 inch thick. Remove any seeds gently without breaking the slices.

Blanching (Optional but Recommended)

To reduce the bitterness of the peel and ensure a sweeter final product, blanch the slices:

• Bring a pot of water to a boil.

• Add orange slices and boil for 1-2 minutes.

• Drain and immediately plunge the slices into ice water to stop cooking.

• Drain again and pat dry.

Making the Syrup

In a medium saucepan, combine sugar, water, and lemon juice. Heat gently while stirring until sugar dissolves completely. Add optional spices for extra aroma.

Candying the Slices

Reduce heat to low and add orange slices in a single layer. Simmer gently for about 45-60 minutes. Turn the slices occasionally to cook evenly and prevent sticking. The slices will become translucent and glossy when done.

Drying

Remove slices carefully with a slotted spoon and place them on a cooling rack over parchment paper to dry. Allow to dry for 12-24 hours at room temperature or speed up drying by placing them in a low-temperature oven (around 170°F/75°C) for 2-3 hours, flipping halfway.

How to Incorporate Candied Orange Slices into Your Charcuterie Board

Pairing Suggestions

Candied orange slices pair beautifully with a variety of flavors and textures on your board:

• Cheeses: Creamy brie, tangy goat cheese, sharp aged cheddar, or nutty gouda.

• Nuts: Almonds, pistachios, walnuts, or pecans offer crunch and earthiness.

• Chocolate: Dark chocolate chunks or drizzles complement the citrus sweetness.

• Crackers & Bread: Rustic baguette slices, water crackers, or seed crackers.

• Fruits: Fresh figs, grapes, pomegranate seeds, or dried apricots.

• Savory: Olives, roasted red peppers, or marinated artichokes for balance.

Presentation Tips

• Arrange candied orange slices in clusters or overlapping fans for visual impact.

• Use small bowls to hold nuts and olives around the candied slices.

• Garnish with fresh herbs like rosemary or thyme for an aromatic touch.

• Layer textures and colors thoughtfully for an inviting and balanced board.

Storing Candied Orange Slices

Store fully dried candied orange slices in an airtight container at room temperature. They will keep for up to two weeks, perfect for preparing your board ahead of time. For longer storage, refrigerate but bring to room temperature before serving.

Creative Uses Beyond Charcuterie

• Add them to holiday cocktails or mocktails as garnish.

• Use as a decorative and edible topping for cakes and cupcakes.

• Create edible garlands or tree ornaments during the holiday season.

Frequently Asked Questions (FAQs)

Can I use other citrus fruits?
Absolutely! Lemons, limes, grapefruits, or blood oranges work wonderfully and add variety in flavor and color.

Are candied orange slices vegan and gluten-free?
Yes, they are naturally vegan and gluten-free since they are made only with fruit, sugar, and water.

How thin should I slice the oranges?
Aim for about 1/8 inch thickness for the best texture—thin enough to become translucent but thick enough to hold their shape.

Can I candy orange peels alone?
Yes, candied orange peel is a delicious treat and can be made using the same process with just the zest and pith.

Will the slices be sticky?
Proper drying reduces stickiness, but a slight tackiness is normal and part of their chewy charm.

Tips for Perfect Candied Orange Slices Every Time

• Use fresh, firm oranges for the best flavor and texture.

• Avoid boiling; maintain a gentle simmer during candying to prevent breaking the slices.

• Be patient with drying — rushing it can cause sticky slices.

• Experiment with spices for seasonal flavor twists.

Why Homemade Candied Orange Slices Shine on Your Board

Making your own candied orange slices allows you to control the sweetness, freshness, and appearance. Unlike store-bought versions, homemade slices are free from preservatives and artificial colors, ensuring a natural and wholesome addition to your charcuterie board.

Plus, they’re a crowd-pleaser visually and flavor-wise — guests love the burst of citrus sweetness paired with savory and crunchy elements.