Candied Blood Oranges 

Candied blood orange slices are one of those simple orange recipes that look super impressive but are actually simple to make. Just simmer thin slices in a sugar syrup until they turn translucent and glossy, with a chewy texture and sweet-tart bite.

Candied orange slices are great for topping cakes, garnishing drinks, or layering onto a tart, really anything that could use a pop of citrus and color.

They also make great DIY food gifts. Once they’re cooled and dried, you can package them up in a pretty jar an easy, homemade gift. Whether you’re making them for yourself or giving them away, this is a straightforward method that turns a few oranges into something special.

Let’s simmer some up! 

Ingredients

Steps to make Candied Blood Oranges 

1. Thinly slice the blood oranges, discarding the ends.

2. In a medium saucepan, combine sugar and water. Heat over medium-low heat, stirring until sugar is completely dissolved.

3. Add the blood orange slices to the syrup and gently toss to coat. Simmer over low heat for 45 minutes.

4. Carefully remove the slices from the syrup and place on a wire rack positioned over a rimmed baking sheet.

5. Allow the slices to dry at room temperature for 24 hours until no longer tacky or sticky.

6. Alternative quick-dry method: Place orange slices in oven at 170°F for 2 hours.

Storage

Store in an airtight container for up to 1 week.

Note: Prepare these candied oranges the day before making Blood Orange Cheesecake Bars.