CANDIED ORANGE SLICES (GF)

 

August 17, 2016

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Candied Orange Slices -- What could be better than a sunshiny citrus treat in the summertime. Or candy orange slices to freshen your holiday sweets table. These gluten-free, no-bake confections fit easily into your lifestyle. Serve them chilled. Try them today.

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Ingredients

Makes 24 orange slices

Print Recipe

Grams

Ounces

Volume

  • 4 large navel oranges
  • 595 grams sugar
  • 680 grams water
  • water for blanching
  • white sugar for sanding
  • 4 large navel oranges
  • 21 ounces sugar
  • 24 ounces water
  • water for blanching
  • white sugar for sanding
  • 4 large navel oranges
  • 3 cups sugar
  • 3 cups water
  • water for blanching
  • white sugar for sanding

Instructions

MISE EN PLACE THE CANDIED ORANGE SLICES

Freshly sliced oranges.
Freshly sliced oranges.

  • BLANCH THE ORANGE SLICES

Simmering fresh orange slices.
Simmering fresh orange slices.

  •  Add the oranges to cold water, and bring the water to a gentle simmer.
  • Simmer for 3 minutes
  • Carefully remove the oranges with the hand held strainer, drain the liquid and repeat.
  • Blanching twice will remove any bitterness without removing the strong orange flavor.

Blanched and drying orange slices.
Blanched and drying orange slices.

CANDY THE ORANGE SLICES

  • Dissolve the sugar and water over high heat, stirring constantly.
  • When the sugar is dissolved, add the orange slices, and simmer gently for 45 minutes to 1 hour.
  • They are done when the rind is very soft and translucent.
  • Carefully remove the slices and let drain on a rack.
  • OPTIONAL: At this point, you can dip the wet slices in granulated sugar to coat.

BAKING AND DRYING THE ORANGE SLICES

  • Preheat the oven temperature to 200F.
  • Place the oranges on perforated or standard trays into a preheated 200F oven --- convection setting.
  • Dry the oranges for about 30-50 minutes.
  • They are done when they look caramelized, and are no longer wet. The slices must remain flexible and still have moisture in them, so that when they cool, they will be chewy and juicy.
  • If you let them dry too long, when they cool, they'll become hard hockey pucks.
  • NOTE ON DRYING: The amount of drying time will depend on how thick you cut the oranges, and how long you let them drain after blanching and simmering them in syrup. Keep in mind that as the sugar cools, the orange slices will stiffen and become chewy.

A dried candied orange slice on perforated trays.
A dried candied orange slice on perforated trays.

Candied Orange Slices drying on perforated trays.
Candied Orange Slices drying on perforated trays.

STORING THE ORANGE SLICES

  • Store cold in a glass container. Will keep in the refrigerator for several weeks. If they are gifts, they can be wrapped in cellophane and refrigerated. (If left at room temperature, the excess moisture will develop mold rather quickly)
  • NOTE: Blanching at a gushing boil will be too harsh on the orange flesh, causing it to break apar
TAGS:  orange   gluten free   vegan   candy       LABELS: Gluten Free  No Bake  Citrus  candy 

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CANDIED ORANGE SLICES (GF)

Makes 24 orange slices

Ingredients
Instructions

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