Honey-Candied Oranges (Naturally Sweet & Gently Spiced)

If you’re looking for a healthier take on candied oranges, this version is sweetened with chestnut honey — full of trace minerals and lower on the glycemic index. Still chewy, sticky, and packed with flavor, these honey-candied oranges are a guilt-free treat your family won’t stop asking for.

Making honey candied oranges

💡 Why Use Honey?

Honey is a naturally sweet and flavorful alternative to refined sugar, offering a complex, earthy taste that pairs beautifully with citrus and warm spices like cinnamon. Unlike regular sugar, high-quality honey contains trace minerals and enzymes, making it a more nutrient-dense option for those looking to keep their sweets just a little healthier. It also has a lower glycemic index, which means it causes less of a spike in blood sugar levels. In this recipe, using chestnut honey adds richness and depth, making your candied oranges not only delicious but also naturally nourishing.

Serves:

2 jars of 500 ml

Time to Prepare:

20 min

Time to cook or cure:

1 hour cooking, 2-3 days dehydrating

Skill

Candied fruit making, dehydrating

Serves:

2 jars of 500 ml

Time to Prepare:

20 min

Time to cook or cure:

1 hour cooking, 2-3 days of dehydrating

Skills:

candied fruit making, dehydrating

Ingredients & Tools

Ingredients

12 medium oranges, sliced and seeds removed
250 grams pure chestnut honey
500 ml water
1 cup granulated unrefined sugar (for coating, optional)
1 heaped tablespoon cinnamon powder (for coating, optional)

Tools

Cutting board
Bread knife
Large saucepan (fits all orange slices easily)
Measuring cup
Scales
Rack for drying or dehydrator (air-only setting)

Storage

Once your honey-candied oranges have fully dried and reached that perfect chewy texture, store them in clean, airtight jars at room temperature. Keep the jars in a cool, dry place, away from direct sunlight or humidity. While the sugar content and drying process help preserve them, they’re best enjoyed within one month to ensure peak flavor and freshness.

How to Use Honey-Candied Oranges

These sticky-sweet slices are incredibly versatile. Enjoy them as a natural candy, pop a few into your breakfast bowl or yogurt, or pair them with cheese and wine for a more grown-up treat. They also shine in baking, can be chopped into salads for a sweet bite, or steeped into a mug of tea for a citrusy twist. However you use them, they’re guaranteed to disappear fast!

Directions to making honey candied oranges

1. Slice the Oranges:

Wash and slice 12 medium oranges thinly (approx. 5 mm).
Remove seeds and set aside.

2. Pre-Boil the Orange Slices:

Place all slices in a large saucepan and cover with water.
Bring to a boil, simmer for 5 minutes, then discard the water.
This softens the peels and reduces bitterness.

3. Make the Honey Syrup:

In the same pan, combine 250 g chestnut honey with 500 ml water.
Stir gently and bring to a soft boil to dissolve the honey.

4. Simmer the Oranges in Honey Syrup:

Add the orange slices to the honey syrup in layers.
Simmer slowly for 40 minutes, then gently remove the slices.

5. Reduce the Syrup:

Keep simmering the syrup for a few minutes until it thickens slightly.
Return the orange slices to the pot for a final 4-minute simmer in the reduced syrup.

6. Dry the Orange Slices:

Carefully lift out the slices and lay them flat on a drying rack.
Ensure good airflow around each slice and avoid stacking.
Let dry at room temperature with steady airflow for about 2 days, or until chewy and tacky.

7. Optional: Cinnamon Sugar Finish:

Mix 1 cup unrefined sugar with 1 tbsp cinnamon powder.
Coat slices lightly before storing, or leave plain.

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