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!
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
8Â 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
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)
On top of cakes or cheesecakes
In chocolate-dipped citrus treats
As edible gifts
Chopped into granola or salad for a sweet, chewy kick
Store in airtight glass jars at room temperature.
Lasts up to 1–2 months if properly dried.
Keep away from moisture to avoid mold.
Wash and thinly slice 12 medium oranges (about 5 mm thick).
Remove any seeds and discard the ends.
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.
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!
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.
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.
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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