Candied Orange Slices
Sweet, fruity candied orange slices are a perfect accompaniment to your holiday cookie platter. They’re also a wonderful hostess gift.
Made with fresh oranges, sugar, ginger, and cloves and dipped in dark chocolate, they’re a special treat that gets devoured quickly.
I love to make a batch around the holidays and keep them freezer. They’re lovely, served alongside my flourless dark chocolate torte or lemon olive oil cake. And I’m not gonna lie; chocolate-covered orange slices always hit the spot when you need a quick sweet treat!
Why You’ll Love This Recipe
Recipe Ingredients
Here are the main ingredients needed to make candied orange slices. Substitutions and variations are in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Oranges. I prefer navel oranges because they’re easy to slice, the skin is just thick enough, and there are no seeds to remove. I do not recommend clementines or tangerines because they’re too soft and don’t slice well.
Sugar. Don’t skimp on the sugar. Equal parts water and sugar make the best simple syrup — if you use much less, you’ll just have sweet water. You’ll need about two cups of simple syrup to cover the orange slices while they simmer. You won’t actually consume most of the simple syrup, it’s mainly to flavor and preserve the oranges.
Ginger and cloves. I add these for some festive holiday flavors in your simple syrup.
Dark chocolate. Chips are fast and easy to melt, but you can also use 6 ounces of chocolate from a bar.
Substitutions and Variations
- Add a sprinkle of sea salt before the chocolate hardens.
- Add one or two cinnamon sticks to the sugar syrup with the ginger and cloves.
- Use milk chocolate instead of dark chocolate if you prefer. Or omit the chocolate dip.
Step-By-Step Instructions
1. Combine the sugar, water, and spices. Heat the pan over medium-high heat, stirring frequently until it boils. Stir well until the sugar is completely dissolved. Then, reduce the heat.
2. Slice the oranges. Cut about ¾ inch off of each end (until there is no white pith), and then cut each orange into thin slices, about ¼ inch wide. You should get six to seven slices from one medium orange.
3. Add the orange slices to the sugar syrup. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let the oranges simmer for 50-60 minutes or until the peel is tender and the white pith is translucent. Stir them occasionally to ensure they are evenly submerged in the sugar syrup.
4. Dry the orange slices. Lay them in a single layer on a baking rack set over a cookie sheet. Pat both sides dry with a paper towel. Let them dry at room temperature for about 24 hours. At that point, if they still feel soft and damp (mine usually are), place them in a low oven, 120-130ºF, for three to five hours. They should be firm and fairly dry when they’re ready.
5. Dip the orange slices in sugar. Put about 4 tablespoons of sugar in a bowl and dip both sides of each orange slice in the sugar. This is optional but delicious!
6. Dip the orange slices in chocolate. Melt the chocolate in a microwave. Dip each orange slice in the chocolate and lay the slices on a sheet of parchment paper to dry. If desired, sprinkle sea salt over the chocolate while it’s still warm. Once you’ve dipped all of the orange slices in chocolate, transfer the cookie sheet to the refrigerator to harden. Store these in the refrigerator for up to four days or the freezer for up to two weeks.
Expert Tips
If you cut your orange slices too thin, the centers may fall apart while they simmer. Slices that are too thick will take longer to dry. I find about ¼ inch thick is perfect.
Keep an eye on your pan as the orange slices simmer. If the heat is too high, the sugar can burn.
You will have at least one cup of simple syrup left over. Reserve it to use in tea or cocktails, like my spiced pear martini.
These will dry faster if your house is warm and dry. If it’s cool or humid, I recommend drying them in a low oven (120-130ºF) for best results. It may take up to 10 hours. Using a convection setting will help speed drying.
After dipping the slices in chocolate, lay them on a sheet of parchment paper to dry. Don’t put them on the cooling rack because they’ll stick once the chocolate hardens.
What to Serve with Chocolate-Covered Orange Slices
Serve these delicious candied orange slices:
- On a holiday cookie platter with cranberry orange shortbread cookies and peppermint shortbread cookies
- As a garnish alongside a dark chocolate torte
- On top of a lemon olive oil cake
- With a side of baked honey nut clusters
Recipe FAQs
Keep these in an airtight container in the refrigerator for up to four days or in the freezer for up to two weeks.
Yes! If you double it, I suggest splitting it into two saute pans. The oranges will simmer best if you lay them in a single layer.
They may fall apart if you cut the slices too thin or if they had seeds that fell out during simmering. They’ll still taste fine!
Related Holiday Treat Recipes
If you like this recipe, try some of my other favorite holiday treats!
Candied Orange Slices
Ingredients
- 4 medium navel oranges washed
- 2 cups water
- 2 cups sugar plus 1/4 cup divided
- 2 inch fresh ginger peeled and sliced into 4 pieces
- 1 small handful whole cloves
- 3/4 cup dark chocolate chips
- Maldon or sea salt optional
Instructions
- Combine water, 2 cups of sugar, ginger, and cloves in a large saute pan. Bring the mixture to a boil, stirring well to dissolve the sugar. Reduce the heat to low.
- Slice oranges crosswise into 1/4-inch thick slices, discarding end pieces.
- Add orange slices in a single layer to the pan with the sugar syrup. Bring the mixture to a boil and gently stir or press down on the oranges to submerge them. Reduce the heat to low, cover the pan, and let the oranges simmer for 50-60 minutes or until the peel is tender and the white pith is translucent. Stir the oranges occasionally so everything is submerged.
- Transfer orange slices to a wire cooling rack set on a cookie sheet or jelly roll pan. I line the pan with a sheet of parchment paper for easier cleanup. Gently pat each side of the orange slices with a paper towel.
- If your house is warm and dry (not humid), let the orange slices dry at room temperature for 24 hours. If they are still damp or not firm after 24, hours follow the next step to finish drying them in the oven.
- Heat the oven to 130℉, and set it to convection if you have it. Place the cookie sheet in the oven for about 3 hours. Check the orange slices periodically and turn them so they dry evenly. They may need a little more or less time. You'll know they're finished when they're slightly tacky to the touch, but mostly dry.NOTE: if you prefer, you can skip the air drying and dry them in the oven, but they may take up to 10 hours. Check them periodically.
- When orange slices are firm, dry, and chewy, remove them from the oven. Dip both sides of the orange slices in the remaining sugar. This is optional, but the sugar keeps the slices less sticky.
- Melt the chocolate in a microwave-safe bowl in 30-second bursts until melted.
- Remove the cooling rack from the baking sheet and line it with parchment paper.
- Dip half of each orange slice in the melted chocolate and lay the chocolate-covered slices on parchment paper. If desired, sprinkle lightly (just a few grains per slice) with salt. Refrigerate the orange slices until the chocolate is firm.
- Store in an airtight container in the refrigerator for up to 4 days or freezer for 2 weeks.
Making them today. Very excited to give as Christmas presents and especially for those gluten free friends. Smells wonderful in my home as preparing these. I am going to package them in cellophane, beautiful ribbon and custom Christmas label. Presentation of the vibrant orange and chocolate is a wow factor of color.
Had to make extra sugar water though as my oranges were not submerged. Wondering if because size of the oranges vary. Great idea and thanks for sharing.
I’m so glad you like them Jodie! Yes, orange sizes do vary so good idea to make extra sugar water. Happy holidays!
Are these Gluten Free? Dairy Free?
Hi Maureen, most bittersweet chocolate is dairy free but check the label to make sure there’s no milk or cream added. If you use milk chocolate, it will contain dairy. There’s no gluten in this recipe but again, double check the ingredients on the chocolate you’re using.
Can the drying be done in a food dehydrator?
I don’t have a dehydrator but I think it would work fine – let me know if you try it!
Is this in Celsius or Fahrenheit?
Hi Lori, It’s Fahrenheit. You need a very low oven temp to dry the fruit.
Oh aren’t these beautiful! Simple and elegant these orange slices are perfect for gifts or just to have at home to share with friends and family. I’ll have to give them a try!
Thanks Holly! Hope you enjoy them 🙂
I love this combination! There’s a small chocolate shop where I’m from that makes orange rind dipped in dark chocolate. I can’t wait to make these with the whole orange and enjoy every last bit.
I hope you love them Pamela! Make sure you sprinkle a bit of sea salt on top – the sweet and salty is SO good! 🙂
These sound soooper.!!! For Christmas gifts, will they keep if prepared early December (whether they last is another issue entirely). Thanks. Judy
Hi Judy – I think if you keep them in the freezer they will hold until Christmas. Plus they’ll be out of sight 🙂 Enjoy!