Sugar-coated candied oranges and grapefruit slices are perfect for decorating all sorts of desserts and they make wonderful holiday gifts. The process is simple and you can have sweet, chewy candied oranges or grapefruit in no time!
Candied Orange & Grapefruit Slices
yield: 40 SLICES prep time: 10 MINUTES cook time: 1 HOUR 5 MINUTES total time: 1 HOUR 15 MINUTES
Sugar-coated candied oranges slices are perfect for decorating all sorts of desserts and they make wonderful holiday gifts. The process is simple and you can have sweet, chewy candied oranges in no time!
It's important not to slice the oranges too thick or too thin. The thicker they are the longer it will take for them to dry.
Oranges & Grapefruit
Navel Oranges: November - May
Tangerines: November - May
Mandarin Oranges:December - January
Honeybells: January - February
Temples: February - March
Cara Cara Oranges: March - March
Tangelos: April - April
Valencia Oranges: June - June
Duncan Grapefruit: November-May
Marsh Grapefruit: November-May
Ruby Red Grapefruit Grapefruit: January -February
Flame Grapefruit: December-April
Rio Red Grapefruit: October-June
Star Ruby Grapefruit: November-May
Oro Blanco Grapefruit: December-April
Melogold Grapefruit Grapefruit: December-February
Boil The Slices
Start by boiling the orange slices for 2 minutes. This helps eliminate any bitterness found in the white part of the peel.
Immediately transfer the boiled slices to an ice bath to stop them from cooking any further and discard the water.
Candy The Orange Slices
Bring equal parts sugar and water to a boil. I used four cups of each in a large pot. This gave me enough liquid to candy 4 small oranges.
Once the sugar water is boiling, reduce the heat to medium-low. Add the chilled orange slices and let them simmer for one hour. Gently stir the slices every 15 minutes to make sure they are all getting coated evenly in the syrup.
After an hour, the slices should start to appear translucent around the rinds. They won't be completely translucent, but you'll notice they are lighter.
At this point, remove the orange slices from the sugar water and place them in an even layer on a wire cooling rack. Make sure the rack is set over a baking pan to catch any drippings.
Let the slices sit for up to 24 hours until they are completely dry. You can coat them in sugar, dip them in chocolate, or use them as they are.