If you love bright, tangy flavors with an irresistible glossy finish, then you’re going to adore this Candied Blood Orange Slices Recipe. It’s that magical little technique that transforms ordinary blood orange slices into stunning, jewel-hued treats that burst with a lively balance of sweet, bitter, and citrusy notes. Whether you want to elevate your desserts, garnish cocktails, or just enjoy them as a delightful snack, this recipe makes the most of simple ingredients to create something truly special and visually captivating. Trust me, once you try making candied blood orange slices, they become a seasonal favorite you’ll come back to again and again!
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient in this Candied Blood Orange Slices Recipe plays a vital role in achieving that perfect glossy texture and intense flavor. This recipe is all about simplicity and letting the natural beauty of blood oranges shine through with just a little sweetening and patience.
- Blood Oranges: Thinly sliced, these are the star of the show with their rich color and invigorating tartness.
- Granulated Sugar: Provides the sweetness and forms the beautiful syrup that coats the slices.
- Water: Essential for dissolving the sugar and creating the candying syrup.
- Ice bath: Helps stop the cooking process immediately, preserving the vibrant texture and color of the slices.
How to Make Candied Blood Orange Slices Recipe
Step 1: Prepare Your Oranges and Ice Bath
Start by slicing your blood oranges very thin—about a quarter-inch thickness is perfect for that ideal balance of chewy and tender. As you get those slices ready, set up an ice bath by filling a medium bowl with water and plenty of ice. This will be crucial for halting the cooking process later and keeping your slices bright and fresh.
Step 2: Blanch the Blood Orange Slices
Bring a few cups of water to a boil in a sturdy saucepan. Gently drop the orange slices into the boiling water for just two minutes. This step softens the peel slightly and removes some of the bitterness, making for a smoother candying process. After two minutes, promptly transfer the slices into the ice bath to cool and firm up.
Step 3: Make the Sugar Syrup
Combine the granulated sugar and water in a heavy-bottomed saucepan or Dutch oven. Stir just enough to dissolve the sugar initially, then leave it alone to avoid crystallization. Place the pan over medium heat and bring the mixture up to a gentle boil. Use a candy thermometer and wait until the temperature reaches 218-220°F, known as the thread stage, before moving on.
Step 4: Candy the Blood Orange Slices
Add the blanched blood orange slices to the syrup once it hits that 220°F mark. Keep the heat steady and allow the syrup and slices to bubble gently until the temperature climbs to 245°F, or the firm ball stage, and the syrup begins to foam. This process usually takes about 20 minutes, so stay close to prevent any burning. Remove each slice carefully with food tweezers or a fork and lay them on a prepared cooling rack lined with parchment paper to catch drips.
Step 5: Cool and Finish
Let your candied blood orange slices cool completely for about two hours. If you notice they’re a bit sticky after cooling, pop them in the oven set to your lowest temperature and dry them out carefully, flipping often to avoid burning. This final step ensures a perfect, slightly crisp texture.
How to Serve Candied Blood Orange Slices Recipe
Garnishes
These striking slices are fantastic garnishes for cocktails like a gin and tonic or sparkling wine, adding a sophisticated citrus twist. They also work beautifully as a colorful topper on cakes, cheesecakes, or panna cotta, giving your desserts a pop of flavor and visual drama.
Side Dishes
Serve candied blood orange slices alongside rich cheeses or charcuterie boards where their sweet and tangy profile cuts through heavier flavors, cleansing the palate elegantly. They also brighten up simple yogurt bowls or oatmeal for a vibrant morning boost.
Creative Ways to Present
Try layering these slices in a glass jar with fresh herbs like mint or rosemary for a seasonal decorative display. You can also crystallize the edges by sprinkling a bit of sugar and letting them harden, turning them into delightful edible decorations for holiday treats or gifting in beautiful boxes.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your candied blood orange slices in an airtight container at room temperature. They keep well for up to two weeks and maintain their flavor and texture nicely without refrigeration.
Freezing
If you want to keep them longer, freeze the slices in a single layer on a parchment-lined tray, then transfer them to a sealed freezer bag. When ready to use, thaw gently at room temperature—though freezing may soften their texture slightly.
Reheating
Reheating isn’t typically necessary as these slices are best enjoyed at room temperature. However, if you want to refresh their gloss and softness slightly, a few seconds in a warm oven or under a warm light can help revive their citrusy shine.
FAQs
Can I use regular oranges instead of blood oranges?
Absolutely! While blood oranges give a unique color and flavor, regular navel or Valencia oranges will still candy beautifully and offer a lovely sweet-tart flavor.
What if my sugar syrup crystallizes?
Crystallization happens if the syrup is stirred too much or if there’s sugar granules on the sides of the pan. To prevent this, stir only at the start and wipe down the sides with a wet pastry brush during heating if needed.
How thin should I slice the oranges?
About a quarter-inch thick is ideal. Too thick, and the slices won’t candy evenly or dry properly; too thin, and they may become too brittle.
Can I skip the blanching step?
Blanching helps reduce bitterness and softens the peel for a better texture. Skipping it might produce slices that are a little tougher and more bitter, but it’s a personal preference.
How do I know when the syrup is ready to add the slices?
Use a candy thermometer and wait until the syrup reaches 218-220°F (thread stage) before adding the orange slices. This ensures it’s the right consistency for candying without becoming grainy.
Final Thoughts
The Candied Blood Orange Slices Recipe is one of those delightful kitchen projects that fills your home with citrusy warmth and rewards you with slices that are as beautiful as they are tasty. Whether you’re a baking enthusiast, cocktail lover, or just someone who appreciates the art of candying fruit, these slices make an unforgettable treat worth sharing. Don’t hesitate—give this simple yet exquisite recipe a try and watch how it adds sparkle and zest to your seasonal gatherings!
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Candied Blood Orange Slices Recipe
Candied blood orange slices are a simple and delightful winter treat made by slowly simmering thinly sliced blood oranges in a sugar syrup until they become glossy, jewel-toned, and bursting with sweet, bitter, and aromatic flavors. This recipe captures the essence of citrus season with an easy candying technique perfect for garnishes, snacks, or elegant dessert decorations.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
Blood Oranges
- 2–3 blood oranges, sliced thinly, ¼ inch
For Blanching
- Water for boiling (several cups)
- Ice bath (ice and water in a medium bowl)
Syrup
- 3 cups water
- 1 ½ cups granulated sugar
Instructions
- Prepare the water and ice bath: Begin by boiling several cups of water in a saucepan. While waiting for it to boil, fill a medium-sized bowl with cold water and ice to create an ice bath for shocking the citrus slices after blanching.
- Blanch the blood orange slices: Once the water is boiling, immerse the thinly sliced blood oranges for 2 minutes to soften the peel and reduce bitterness. Immediately transfer them to the ice bath to stop the cooking process and preserve their vibrant color.
- Make the sugar syrup: In a heavy-bottomed stainless steel saucepan or Dutch oven, combine 3 cups of water with 1 ½ cups of granulated sugar. Stir gently just once to dissolve the sugar, then bring the mixture to a boil without stirring further to prevent crystallization. Using a candy thermometer, monitor until the syrup reaches 218-220°F (104°C), known as the thread stage.
- Add and candy the orange slices: Carefully add the blanched blood orange slices into the syrup. Continue heating the mixture while allowing the syrup to reach 245°F (118°C), the firm ball stage, at which point it will thicken and begin to foam. This process should take about 20 minutes. Stay attentive to avoid caramelization or burning.
- Remove and dry the candied slices: Use a fork, food tweezers, or a utensil you find comfortable to gently lift each slice out of the syrup. Place them on a cooling rack lined with parchment paper to catch any syrup drips. Let the slices cool and dry for approximately 2 hours.
- Clean up the syrup: To dissolve any hardened sugar residue in the saucepan, add about 1 cup of water to the leftover syrup and gently reheat for a few minutes, making cleanup easier.
- Optional drying adjustment: If the candied orange slices remain sticky after cooling, place them in an oven set to its lowest temperature and dry them further, flipping frequently to prevent burning.
Notes
- Use a candy thermometer to monitor sugar stages carefully: add orange slices to syrup at 220°F and finish candying at 245°F.
- Avoid stirring the syrup after the initial mix to prevent crystallization.
- The type of saucepan matters—use heavy-bottomed stainless steel or Dutch oven for even heat distribution.
- Patience is key: candying citrus is a slow process but rewarding with glossy, flavorful slices.
- If slices are sticky, finish drying them in the oven on lowest heat, checking frequently.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
