Zesty Blood Orange Candied Slices: Sweet Homemade Recipe

When winter’s citrus bounty meets sweet indulgence, these homemade candied blood orange slices emerge as a delightful treat that sparkles with vibrant flavor.

Rich, crimson oranges from sunny Mediterranean groves become delicate, translucent confections through a simple sugar transformation.

Each glistening slice carries an intense, almost jewel-like quality that captures the essence of winter’s most luxurious fruit.

The process requires patience but rewards you with stunning, glossy candied oranges that can adorn desserts or serve as a standalone delicacy.

These elegant slices blend tartness with sugary sweetness, creating a sophisticated snack that elevates any culinary spread.

Bold colors and intense citrus notes make these candied blood orange slices a conversation-starting delicacy that’s sure to impress.

Dive into this recipe and unlock a world of stunning, sweet citrus magic.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes

Calories: 248 kcal

Servings: 5

Ingredients for Homemade Candied Blood Orange Slices

• Sugar: Provides sweetness and creates the glossy candied coating, selecting pure white granulated sugar ensures clean flavor and smooth texture.
• Water: Dissolves sugar and creates syrup base, use filtered water for best clarity and pure taste.
• Corn Syrup: Prevents sugar crystallization and provides smooth consistency, optional but recommended for professional results.

• Blood Oranges: Delivers vibrant color and unique citrusy flavor, choose firm fruits without blemishes or soft spots for best results.

• Citric Acid: Balances sweetness and adds slight tartness, enhances preservation and brightens overall flavor profile.
• Granulated Sugar: Used for coating finished candied slices, prevents stickiness and adds extra sweetness.

• Cooking Spray: Prevents sticking during drying process, use neutral vegetable-based spray.
• Parchment Paper: Catches drips and helps with clean storage, provides non-stick surface.

Tools Required for Candied Blood Orange Prep

• Sharp knife: Essential for precise, even orange slices.
• Medium saucepan: Perfect for creating sugar syrup and cooking orange slices.
• Wire cooling rack: Helps drain excess syrup and allows air circulation.
• Parchment paper: Catches drips and prevents messy countertops.
• Pastry brush: Helps brush down sugar crystals from pan sides.
• Fork: Ideal for carefully transferring delicate candied orange slices.
• Cooking spray: Prevents sticking on rack and utensils.
• Thermometer: Ensures precise sugar syrup temperature.
• Spoon or spatula: Useful for skimming foam from syrup.
• Heat-proof jars with lids: Great for storing leftover syrup.

Making Candied Blood Orange Slices

• Rack Preparation

Set up a wire cooling rack sprayed lightly with non-stick coating. Place parchment paper underneath to catch potential drips.

• Orange Selection

Choose ripe blood oranges with vibrant, unblemished skin. Wash thoroughly to remove any surface residue.

• Citrus Transformation

Trim orange ends and slice into uniform, delicate rounds. Carefully remove seeds for a smooth candying process.

• Sweet Syrup Creation

Combine sugar and water in a medium saucepan. Heat gently, stirring until sugar completely dissolves. Avoid stirring once bubbling begins.

• Candying Process

Carefully nestle orange slices into simmering syrup. Cook slowly, turning occasionally to ensure even coating and translucent appearance.

• Temperature Monitoring

Watch for syrup to reach soft ball stage. Slices should become tender and slightly see-through after about an hour of gentle cooking.

• Cooling and Drying

Transfer candied slices to rack, allowing excess syrup to drip away. Let air dry overnight or use low oven temperature to speed up process.

• Storage

Pack dried candied orange slices between parchment layers. Keep in cool, dry place for maximum preservation and delightful texture.

Tips for Citrus Candying

• Perfect your sugar syrup skills by maintaining a consistent, gentle simmer without stirring, which prevents crystallization and ensures smooth, glossy candied orange slices.
• Enhance the candied oranges by adding a splash of bourbon, vanilla extract, or lavender during syrup preparation for complex, nuanced taste profiles.
• Control drying time carefully – longer drying creates crispier edges, while shorter drying maintains a softer, more gelatin-like texture that melts beautifully in your mouth.
• Transform these candied slices into elegant cocktail garnishes, decorate dessert plates, chop into baking recipes, or use as a sophisticated topping for yogurt and ice cream.
• Store candied orange slices in a cool, dry place between parchment paper layers, and they'll maintain their vibrant flavor and texture for several weeks, making them perfect for gifting or spontaneous entertaining.

Serve Candied Blood Oranges Creatively

• Dessert Garnish Magic: Sprinkle these stunning candied blood orange slices over creamy cheesecakes, chocolate mousse, or elegant panna cotta for a vibrant citrus touch.
• Cocktail Elegance Boost: Perch a candied orange slice on the rim of champagne flutes, old-fashioned glasses, or martinis to add a sophisticated and sweet garnish that delights both eyes and palate.
• Cheese Board Brilliance: Arrange these glossy, translucent orange slices alongside soft brie, sharp aged cheddar, and creamy goat cheese for a stunning visual and flavor contrast that elevates your charcuterie presentation.
• Gift Packaging Charm: Layer the candied orange slices between parchment paper inside decorative mason jars or cellophane bags, creating a gourmet homemade gift that looks as delicious as it tastes.

Store Candied Blood Oranges Properly

• Strategic Storage Solutions: Keep candied orange slices in a single layer between parchment paper sheets inside an airtight glass container at room temperature, away from direct sunlight and humidity.
• Refrigeration Recommendations: Extend shelf life by storing in the refrigerator for up to 2-3 weeks. Separate layers with wax paper to prevent sticking and maintain crisp texture.
• Freezing Techniques: Wrap individual slices in plastic wrap, then place in a freezer-safe container. Frozen candied orange slices can last 3-4 months without losing flavor intensity or delicate texture.
• Moisture Management: Sprinkle additional granulated sugar over slices before storing to reduce excess stickiness and create a protective barrier against ambient humidity, ensuring optimal crispness and presentation.

Vibrant Homemade Candied Blood Orange Slices

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4.8 from 18 reviews

• Total Time: 1 hour 15 minutes
• Yield: 5 1x

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Description

Classic Sicilian candied blood orange slices showcase Mediterranean citrus preservation techniques with intense, sweet-tart flavor profiles. Delicate orange rounds invite curious cooks to explore traditional Italian confectionery craft.

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Ingredients

Scale 1x2x3x

• 2 blood oranges (small, or 1 large)
• 2 cups (400 g / 14.11 oz) granulated sugar
• 2 cups (480 ml / 16.2 fl oz) filtered water
• 1 tbsp (15 ml / 0.5 fl oz) corn syrup (optional)
• 3 tbsps (45 ml / 1.5 fl oz) filtered water
• ¼ tsp powdered citric acid

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Instructions

1. Preparation: Cleanse blood oranges under hot water, eliminating waxy surface with gentle scrubbing. Trim orange ends to create stable cutting base.
2. Slicing: Utilize sharp knife to cut uniform 1/4-inch translucent rounds, meticulously removing seeds during process.
3. Syrup Creation: In medium saucepan, combine sugar and water, heating over medium-high flame until reaching rolling boil. Reduce temperature to gentle simmer.
4. Candying Process: Submerge orange slices in simmering syrup, ensuring complete coverage. Gently flip segments every 10-15 minutes for consistent caramelization.
5. Temperature Management: Monitor syrup closely as it approaches 225°-230°F. Watch for subtle bubbling and foaming, continuing cooking until slices turn translucent and syrup reaches 240°-245°F (approximately 50-60 minutes).
6. Cooling and Draining: Remove from heat, allowing foam to settle. Transfer candied slices to lightly greased cooling rack using fork, permitting excess syrup to drip away.
7. Syrup Finishing: Dissolve citric acid in water, incorporate into remaining hot syrup, and transfer to heat-resistant containers.
8. Final Preservation: Allow orange slices to air dry overnight at room temperature. Store between parchment paper layers, optionally dusting with granulated sugar to prevent excessive stickiness.

Notes

• Precision Matters: Use a sharp knife and consistent 1/4-inch slicing for uniform candied orange rounds that cook evenly.
• Temperature Control: Watch syrup closely between 225°-245°F to achieve perfect translucent texture without burning.
• Drying Technique: Air-dry overnight or use low-temperature oven method to create crisp, non-sticky candied slices.
• Storage Secret: Layer parchment paper between slices and dust with granulated sugar to maintain optimal texture and prevent clumping.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Desserts, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 248
• Sugar: 79 g
• Sodium: 1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 80 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 mg