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Candied Blood Orange Slices Recipe

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4.2 from 13 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/candied-blood-orange-slices-recipe/