Candied Orange Slices in Syrup

If you’re looking to elevate your desserts, drinks, or breakfast spreads with a burst of citrus flavor and a luxurious, glossy finish, these candied orange slices in syrup are a must-try. They’re chewy, tender, beautifully translucent, and preserved in a thick, fragrant syrup that makes them even more irresistible.

This old-fashioned recipe combines simplicity with elegance — perfect for holiday gifting, dessert decorating, or enjoying by the spoonful.

Why You’ll Love Candied Orange Slices in Syrup

• Naturally gluten-free and plant-based

• Visually stunning with a shiny, amber glow

• Perfect for cakes, teas, pancakes, or gifting

• Long shelf life when stored properly

• Easy to make with basic ingredients

Ingredients

• 3 to 4 medium oranges (seedless preferred)

• 2 cups granulated sugar

• 1 ½ to 2 cups water

• Optional flavor infusions:

  • 1 cinnamon stick

  • 1 vanilla bean (split)

  • Strip of lemon peel

  • Pinch of sea salt

Equipment Needed

• Sharp knife or mandoline

• Medium saucepan or wide pot

• Slotted spoon or tongs

• Cooling rack or parchment-lined tray

• Sterilized glass jars with lids

• Measuring cups and spoons

How to Make Candied Orange Slices in Syrup

1. Wash and Slice the Oranges

• Scrub oranges well to remove any wax or residue.

• Slice oranges into even ⅛ to ¼-inch rounds using a sharp knife or mandoline.

• Remove any seeds carefully, keeping slices intact.

2. Blanch the Slices (Optional but Recommended)

• Bring a pot of water to a boil.

• Add the orange slices and blanch for 1–2 minutes.

• Drain and rinse under cold water to stop the cooking.

• This step helps reduce bitterness from the peel.

3. Make the Simple Syrup

• In a wide saucepan, combine sugar and water.

• Stir over medium heat until sugar is completely dissolved.

• Add optional flavorings (cinnamon stick, vanilla bean, lemon peel).

• Bring to a gentle simmer.

4. Simmer the Orange Slices

• Carefully place the orange slices into the syrup in a single layer or slightly overlapping.

• Reduce the heat and simmer gently for 30 to 45 minutes.

• Flip slices occasionally and spoon syrup over them to ensure even candying.

• Slices should turn glossy and slightly translucent.

5. Jar the Slices in Syrup

• Using a slotted spoon or tongs, transfer slices into sterilized jars.

• Pour warm syrup over the slices until they are fully submerged.

• Seal jars while warm and allow to cool to room temperature.

6. Store and Use

• Once cooled, store the jars in the refrigerator.

• Candied orange slices in syrup will keep well for up to 1 month in the fridge.

Pro Tips for the Best Candied Slices

• Use seedless oranges like Navel or Cara Cara for easier prep.

• Avoid high heat — simmer gently to prevent bitterness or caramelization.

• Sterilize jars before filling to prolong shelf life.

• Add extra syrup if needed to keep slices submerged in jars.

• Layer slices carefully to avoid sticking.

Creative Ways to Use Candied Orange Slices in Syrup

Desserts

• Garnish cheesecakes, pound cakes, bundt cakes, or tarts

• Chop and fold into muffins or cookie dough

• Drizzle syrup over vanilla ice cream or panna cotta

Breakfast

• Serve over French toast, pancakes, or waffles

• Stir syrup into oatmeal or yogurt parfaits

• Use as a jam substitute on toast

Beverages

• Drop a slice into hot tea or iced tea

• Use syrup in mocktails or sparkling water

• Decorate drink glasses with a syrupy slice

Gifting

• Add slices and syrup to mini mason jars

• Tie with twine and a tag for an elegant edible gift

• Include in DIY holiday food baskets

How to Store Candied Orange Slices

• Refrigerator: Store sealed jars for up to 4 weeks.

• Cool Pantry: If properly sterilized, jars can last 1–2 weeks unrefrigerated.

• Use a clean spoon each time to prevent contamination.

• Syrup may thicken or darken over time — this is normal.

Troubleshooting & FAQ

Why are my candied orange slices bitter?

• You may have skipped the blanching step. Blanching helps reduce bitterness from the orange peel.

My syrup is too thin. What can I do?

• Simmer the syrup for longer or remove slices and reduce it separately until it thickens.

Can I use other citrus fruits?

• Yes! Lemons, blood oranges, or even grapefruits work beautifully.

Can I reduce the sugar?

• You can reduce it slightly, but keep enough to ensure proper candying and preservation.

Can I freeze candied orange slices?

• Freezing is not recommended. It may change the texture and make the syrup watery.

How do I know when the slices are done?

• They should look translucent, feel tender but not mushy, and be fully saturated with syrup.

Why This Recipe Works

Simmering orange slices gently in sugar syrup creates the perfect texture: soft but not mushy, sweet but not overpowering. The syrup not only preserves the fruit but also infuses each slice with rich citrus flavor and gloss. Whether you’re making these as gifts or for your own kitchen, the result is always stunning and delicious.

Final Thoughts

These candied orange slices in syrup are more than just a treat — they’re a citrusy celebration. With just a few simple ingredients and a bit of time, you can transform ordinary oranges into something magical. Whether spooned over desserts, stirred into drinks, or gifted in jars, these glossy, chewy slices bring sunshine and sweetness to every occasion.