How to Make Sugar-Candied Oranges (With Cinnamon)

How to Make Sugar-Candied Oranges (With Cinnamon & Zero-Waste Tips)

Bright, chewy, and delightfully sticky — these sugar-candied oranges are a beautiful way to preserve citrus season. Coated in unrefined sugar and cinnamon, they make a delicious snack, cake topping, or gift (if you don’t eat them all first). We’re also saving the leftover syrup for another recipe, so nothing goes to waste!

https://youtu.be/FfRbpDaYa68

Making sugar candied oranges

Why Make Candied Oranges?

A beautiful zero-waste treat
Long shelf-life compared to fresh fruit
Perfect for cakes, cocktails, gifts, or snacking
Packed with real orange flavor and just the right chew
So simple, and way cheaper than store-bought!

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

8 medium oranges, sliced and pips removed
500 grams unrefined cane sugar
500 ml water (or enough to just cover your slices)
1 cup granulated unrefined sugar (for coating)
1 heaped tablespoon cinnamon powder

Tools

Cutting board
Bread knife
Large saucepan (fits all orange slices in a single layer)
Measuring cup
Digital scales
Rack for drying or dehydrator (air-only setting)

Serving Ideas

On top of cakes or cheesecakes
In chocolate-dipped citrus treats
As edible gifts
Chopped into granola or salad for a sweet, chewy kick

Storingtips

Store in airtight glass jars at room temperature.

Lasts up to 1–2 months if properly dried.

Keep away from moisture to avoid mold.

Directions to making
sugar candied oranges

1. Slice the Oranges:

Wash and thinly slice 12 medium oranges (about 5 mm thick).
Remove any seeds and discard the ends.

2. Pre-Boil the Orange Slices:

Place the slices in a large saucepan and cover with water.
Bring to a boil, simmer for 5 minutes, then drain the water.
This helps remove bitterness from the peels.

3. Make the Sugar Syrup (50/50):

In the same (rinsed) pan, combine 500 g sugar and 500 ml water.
Stir and heat until the sugar is fully dissolved.

>> Don’t throw away the syrup, make this delicious salad dressing in stead!

4. Simmer the Oranges in Syrup:

Add the orange slices back into the syrup in a single layer if possible.
Simmer gently for about 60 minutes, flipping carefully halfway.
The syrup will reduce, and the slices will turn soft and translucent.

5. Dry the Orange Slices:

Carefully remove the slices from the syrup and place them on a drying rack.
Arrange in a single layer, not touching each other.
Let air-dry with wind (no heat) for about 48 hours, or until chewy and tacky to the touch.

6. Optional: Coat with Cinnamon Sugar:

Mix 1 cup granulated sugar with 1 tbsp cinnamon powder.
Toss slices in the mix for extra sweetness and a warm spice finish.

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How to Make Sugar-Candied Oranges (With Cinnamon)