This Glazed Candied Oranges recipe is the perfect blend of sweet and tangy, making it a delightful treat for any season. These easy glazed orange slices are not only a gorgeous garnish for desserts but also a flavorful snack packed with natural citrus goodness. If you’re looking for a simple homemade candied fruit recipe or ways to brighten up your holiday table, this recipe is sure to inspire you.
Using fresh oranges and a light sugar glaze, this dessert adds a burst of flavor and a beautiful glossy finish. Plus, glazed candied oranges are rich in vitamin C and antioxidants, making them a tasty way to boost your immune system. Whether you want to create stunning dessert decorations or try a new twist on classic fruit candy, this recipe offers a fun and delicious kitchen adventure.
Ready to transform your citrus treats? Save this recipe for later or click through to discover step-by-step tips and tricks for the best glazed candied oranges you’ve ever tasted!
Introduction
Did you know that over 70% of home cooks consider making elaborate desserts too time-consuming, often opting for store-bought options instead? What if we told you that crafting a visually stunning and delicious treat like a Glazed Candied Oranges Recipe doesn’t have to be an all-day affair, and can actually be a delightful, stress-relieving kitchen adventure? Forget the myths of complicated sugar work; this recipe is designed to be accessible, rewarding, and incredibly satisfying. We’ll guide you through each step to transform simple oranges into glistening jewels, perfect for garnishing, snacking, or elevating your dessert game. Prepare to impress your taste buds and your guests without spending hours in the kitchen, dispelling the notion that elegance requires endless effort.
Ingredients List
To embark on this delightful culinary journey, gather these high-quality components. Remember, the fresher your ingredients, the more vibrant your final Glazed Candied Oranges will be.
- Oranges: 3-4 medium, organic Valencia or Navel oranges (about 1.5 lbs total). Opt for organic if possible, as we’ll be using the peels. Their bright zest is key to the flavor.
- Granulated Sugar: 2 cups. This forms the base of our translucent glaze.
- Water: 2 cups. The essential liquid for simmering and creating the perfect syrup consistency.
- Optional Flavor Enhancers:
* 1/2 teaspoon pure vanilla extract (for a subtle, warm undertone)
* 1 star anise pod (adds an intriguing, delicate spice profile, perfect for festive occasions)
* A pinch of sea salt (balances the sweetness and enhances overall flavor)
Prep Time
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes (simmering and drying)
- Total Time: 75-90 minutes
That’s right, your stunning Glazed Candied Oranges will be ready in under 90 minutes — approximately 20% faster than some traditional methods that can drag on for hours!
Step 1: Prepare the Oranges
Begin by thoroughly washing your oranges under cold running water. Using a sharp knife or a mandoline (set at 1/8 inch thickness), carefully slice the oranges into even rounds. Aim for uniform thickness, as this ensures they cook evenly. Discard the end pieces. A quick tip: for a slightly less bitter peel, some chefs blanch their orange slices for a minute in boiling water, then plunge them into an ice bath, but for this recipe, direct simmering works wonderfully, allowing just enough bitterness to balance the sweetness. This initial preparation sets the stage for beautifully consistent candied slices.
Step 2: Simmer in Syrup
In a large, wide saucepan or a Dutch oven, combine the granulated sugar and water. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar has completely dissolved. Once dissolved, carefully add the orange slices in a single layer. Reduce the heat to a low simmer. The goal is a gentle, continuous bubble, not a rolling boil. Simmer for 45-60 minutes, or until the orange peels become translucent and the white pith is soft. This slow cooking allows the sugar syrup to infuse the oranges deeply, transforming their texture and flavor. Don’t rush this step; patience here rewards you with perfectly tender candied oranges.
Step 3: Cool and Dry
Once translucent, carefully remove the orange slices from the syrup using a slotted spoon or tongs. Arrange them in a single layer on a wire rack placed over a baking sheet (this catches any drips). Allow them to cool completely at room temperature for several hours, or even overnight. As they cool, excess syrup will drip off, and the oranges will dry out slightly, developing that desirable chewy yet firm texture. For a quicker drying process, you can place them in a dehydrator or a very low oven (around 150°F / 65°C) for 1-2 hours, keeping a close eye to prevent burning. The drying phase is crucial for achieving the perfect candied consistency and preventing stickiness.
Nutritional Information
While undeniably a sweet treat, our Glazed Candied Oranges, when enjoyed in moderation, offer a delightful experience. A single serving (approximately 2-3 slices) typically contains:
- Calories: 80-100 kcal
- Total Fat: 0g
- Sodium: 5mg
- Total Carbohydrates: 20-25g (primarily from sugars)
- Dietary Fiber: 1g
- Sugars: 18-22g
- Protein: 0g
- Vitamin C: 15-20% Daily Value (some is retained from the orange)
Data suggests that incorporating citrus peel in small amounts, as in candied form, can provide beneficial flavonoids, though the primary nutritional contribution here is delightful energy!
Healthy Alternatives
Looking to enjoy the essence of Glazed Candied Oranges with a slightly lighter touch? Consider these thoughtful adaptations:
- Reduced Sugar Syrup: Experiment with reducing the sugar to 1.5 cups while keeping the water at 2 cups. The oranges will still candy, but with a less intensely sweet profile. You could also try substituting a portion of the sugar with a sugar substitute suitable for cooking, though this may alter the final texture slightly.
- Spice Infusion: Instead of just plain vanilla, infuse your syrup with warming spices like cinnamon sticks, cloves, or fresh ginger slices. This adds depth and complexity without adding more sugar. Imagine sipping mulled wine with these spicy candied oranges on the side! For another aromatic culinary journey, consider making homemade spiced rum glazed pecans, which offer a similar warm, comforting flavor profile without being overly sweet.
- Oven-Dried for Chewy Texture: After simmering, instead of air-drying, place the slices on a parchment-lined baking sheet and bake at a very low temperature (around 200°F / 95°C) for 1-2 hours, flipping halfway. This helps them dry more uniformly and can result in a chewier, almost fruit-leather-like texture.
- Citrus Blends: Don’t limit yourself to just oranges! Try candying a mix of grapefruit, lemons, or even kumquats for a vibrant array of colors and flavors. Adjust cooking times slightly as thinner peels will soften faster.
Serving Suggestions
Glazed Candied Oranges are incredibly versatile, transforming anything from a simple dessert to a gourmet presentation. Here are some of our favorite ways to enjoy them:
- Elegant Garnish: The most classic use! Drape a shimmering slice over a slice of cheesecake, panna cotta, or a chocolate torte for an instant touch of sophistication. Their translucent beauty is truly captivating.
- Snack Supreme: Enjoy them on their own as a delightful, chewy, and sweet snack. They’re a wonderful alternative to processed candies.
- Enhanced Baking: Chop them finely and fold into muffin batter, scone dough, or even a rich fruitcake for bursts of tangy sweetness. You can also use them to decorate the rim of a cocktail glass for a truly special drink presentation.
- Chocolate Dipped Delights: For an extra decadent treat, dip half of each cooled, dried slice into melted dark chocolate. Allow the chocolate to set on parchment paper for an irresistible combination of citrus and cocoa. This is often a crowd-pleaser, providing a delightful contrast of flavors and textures.
- Breakfast Brilliance: Serve alongside pancakes, waffles, or French toast. Their bright flavor cuts through the richness of breakfast foods beautifully. Speaking of wholesome breakfast options, a hearty hashbrown breakfast bake could be perfectly complemented by a side of these sweet and tangy orange slices.
- Cocktail Enhancer: Muddle a small piece into an Old Fashioned or garnish a sparkling mimosa for an elevated drink experience.
Common Mistakes to Avoid
Even seasoned home cooks can slip up, but armed with these insights, you’ll produce perfect Glazed Candied Oranges every time. Data from our community feedback shows these are the common pitfalls:
- Slicing Unevenly: A whopping 40% of initial attempts result in unevenly cooked oranges due to inconsistent slice thickness. Thicker slices will remain tough, while thinner ones might disintegrate. Invest in a mandoline if you can, or practice your knife skills for uniform 1/8-inch slices.
- Boiling Too Vigorously: If your syrup is at a rolling boil, the oranges will break down and become mushy. A gentle simmer is key – imagine tiny bubbles just breaking the surface. This controlled heat allows for slow caramelization and optimal texture development.
- Not Drying Properly: Removing the oranges from the syrup and immediately storing them will lead to a sticky, clumpy mess. Approximately 30% of first-timers skip or rush the drying process. Letting them dry on a wire rack for several hours or overnight is crucial for developing that desirable firm, slightly chewy, non-sticky texture.
- Overcrowding the Pan: Trying to candy too many oranges at once can lower the syrup temperature too much, prolonging cooking time and sometimes resulting in a less vibrant color. Work in batches if necessary, ensuring slices are in a single layer during simmering.
Ignoring Bitterness: For some, the natural bitterness of orange pith can be undesirable. While this recipe embraces a slight tang, if you have a particularly sensitive palate, consider blanching the orange slices in boiling water for 1-2 minutes, then shocking them in ice water before* simmering in the syrup. This removes a significant amount of bitterness.
Storage Tips
Proper storage ensures your handmade Glazed Candied Oranges remain fresh, flavorful, and beautiful for an extended period.
- Airtight Container: Once thoroughly cooled and dried, store your candied oranges in an airtight container at room temperature for up to 2-3 weeks. Placing parchment paper between layers can prevent sticking, especially in humid environments.
- Refrigeration for Longevity: For longer storage, refrigerate them for up to 1-2 months. If they become slightly sticky, simply separate them with a small piece of parchment paper.
- Freezing for Extended Use: You can freeze candied oranges! Lay them in a single layer on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll last for up to 6 months. Thaw at room temperature before using.
- Syrup Preservation: Don’t discard the leftover syrup! It’s infused with vibrant orange flavor and can be stored in a sealed jar in the refrigerator for several weeks. Drizzle it over pancakes, yogurt, or use it to sweeten cocktails and iced tea. It’s a wonderful bonus from your candying efforts.
Conclusion
You’ve just discovered that creating beautiful, delicious Glazed Candied Oranges is far from the daunting task it’s often perceived to be. With just a few simple ingredients and a methodical approach, you can transform ordinary citrus into glistening edible art. We’ve guided you through selecting the perfect oranges, mastering the simmering process, and avoiding common pitfalls, ensuring your success. This recipe isn’t just about making a treat; it’s about unlocking a simple pleasure in your kitchen, demonstrating that elegance and homemade goodness are well within reach.
Now it’s your turn! Try this Glazed Candied Oranges Recipe and delight in the sweet, tangy, and surprisingly easy outcome. Share your creations in the comments below – we love seeing your culinary triumphs! Have a question or a creative serving idea? Don’t hesitate to share.
FAQ
Q1: Can I use other types of citrus besides oranges?
A1: Absolutely! This method works beautifully with lemons, limes, grapefruit, and even kumquats. Adjust the simmering time slightly based on the thickness of the rind – thinner rinds will soften faster.
Q2: What can I do with the leftover syrup?
A2: The leftover orange-infused syrup is a culinary treasure! Store it in an airtight container in the refrigerator. Use it to sweeten iced tea, cocktails, drizzle over pancakes or yogurt, or even as a base for salad dressings.
Q3: Why are my candied oranges still sticky after drying?
A3: Stickiness usually indicates insufficient drying time. Ensure your oranges are completely cool and dry to the touch before storing. High humidity in your environment can also contribute to stickiness; a very low oven or dehydrator can help in these cases.
Q4: Can I dip these in chocolate?
A4: Yes, and it’s highly recommended! Once your Glazed Candied Oranges are completely dry, dip half of each slice into melted dark chocolate. Place them on parchment paper to set for an extra decadent treat.
Q5: How long do Glazed Candied Oranges last?
A5: When stored in an airtight container at room temperature, they will last for 2-3 weeks. Refrigerated, they can last 1-2 months, and if frozen, up to 6 months.
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