Blanch the orange slices by simmering them in water for 10 minutes to remove their bitterness.ģ.Scrub the peels, then cut the oranges crosswise in pieces no thinner than ⅛ inch and no thicker than ¼ inch.Water: You'll use water to blanch the orange slices, to shock them in an ice bath, and to make the simple syrup.Sugar: This sweetens and preserves the fruit and helps extract water from the fruit.We used navel oranges for this photo shoot because we wanted larger candied orange slices, but mandarins, clementines, tangelos, tangerines, or any orange will work great. Oranges: Feel free to use any type of orange that you'd like.You don't need anything fancy to make these delicious candied oranges! In fact, you only need three simple ingredients. The extra sugar coating pulls extra moisture from the peels, making them more chewy, taste sweeter, and makes them look prettier. Baking the peels on wire racks at a low temperature (175☏) shortens the drying process to a couple of hours. This speeds up the drying process, which can take one to two days at room temperature. The peels are quickly cooled after blanching by submerging them in an ice bath. Boiling them removes the bitterness from the white pith in the peels. The peels are blanched for 10 minutes.Thinner than ⅛ inch, and they will fall apart thicker than ¼ inch, and the slices will take far too long to dry. Aim for ⅛ inch thick slices or up to ¼ inch. Want tips for candying other citrus fruits? See our lemon and orange mixed peel and candied lemon slices recipes for lots of helpful information. Looking for a simple way to preserve extra oranges? These candied orange slices are a delicious treat that can be enjoyed on their own, or used to make your baked goods extra fancy.

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Candied clementine slices