Two-Ingredient Candied Blood Orange Rounds

Candied blood orange rounds drying and hardening after candying

A few months ago, I saw these adorable Two-Ingredient Candied Citrus Pops and mentally filed them away as something I wanted to try. Fast forward a few months to when I saw a pack of blood oranges at the grocery store and I knew now was the time to try candying some blood oranges.

In a funny twist, I completely forgot the details of my original inspiration and proceeded to create candied blood oranges as sliced rounds! Woops. I still loved the result and I hope you do too.

These Two-Ingredient Candied Blood Orange Rounds are nice on their own, dipped in chocolate, or as toppings on a cake or even pancakes.

Glass bowl of blood oranges on slate cheesboard
Glass bowl of blood oranges on wooden cutting board

Blood oranges are so colorful and beautiful, and I couldn’t resist taking a few photos to show off their yellows, oranges, and reds. Each orange had a unique pattern and color. I never knew what I would get until I cut into them.

Sliced blood oranges on wooden cuttingboard
Sliced blood orange rounds in preparation for candying from front
Sliced blood orange rounds in preparation for candying from top
Sliced blood orange rounds in preparation for candying from front up close
Piled and sliced blood orange rounds in preparation for candying

After ogling the blood oranges, I put sugar and water into my pan and brought it to a boil. Then, I placed the sliced rounds into the boiling sugar water for candying.

Sugar in Calphalon pan for Candied Blood Orange Rounds
Sugar and water in Calphalon pan for Candied Blood Orange Rounds
Blood orange slices in sugar water for candying from top
Blood orange slices in sugar water for candying up close

When it came time to remove the slices from the stove, the sugar water had turned into a magenta syrup. The natural byproduct of making these candied blood orange rounds is blood orange syrup. Yum!

Removing blood orange slice from sugar water after candying

I dried the slices and waited for them to cool and harden. Then, they were ready to eat!

Two-Ingredient Candied Blood Orange Rounds drying and hardening after candying from top
Two-Ingredient Candied Blood Orange Rounds drying and hardening after candying up close
Two-Ingredient Candied Blood Orange Rounds drying and hardening after candying from angle
Two-Ingredient Candied Blood Orange Rounds drying and hardening after candying from front
Finished Candied blood orange round drying and hardening after candying

These finished candied blood orange rounds were sweet and chewy. I loved the vibrant citrus flavor mixed with the texture of gummy candy. Next time, I’ll try being more meticulous about the sugar syrup temperature to achieve a harder candied orange.

Let me know if you try this recipe and how it goes!

Items used in this post:

Two-Ingredient Candied Blood Orange Rounds
Prep Time
10 mins
Cook Time
40 mins
Resting Time
1 hr
Total Time
50 mins
 
Servings: 20 rounds
Author: Nina
Ingredients
  • 2 blood oranges (or any citrus)
  • 1 cup sugar
  • 1 cup water
Instructions
  1. Wash blood oranges thoroughly.

  2. Slice off and discard the ends of each orange.

  3. Slice the rest of the fruit into quarter inch slices.

  4. In a low and wide pot, combine sugar and water over high heat for the sugar to dissolve.

  5. Once the sugar water begins to boil, add orange slices to pot for 20 minutes.

  6. After 15 minutes, lower heat to medium and flip slices for another 20 minutes until the peels are translucent and the syrup has thickened.

  7. Place a wire rack over a baking sheet, and transfer each slice to the rack to cool and harden. This process may take anywhere from an hour to overnight.

  8. (Optional) Save the blood orange syrup in the refrigerator for other uses.

Recipe Notes

Adapted from these Candied Orange Slices.

Two-Ingredient Candied Blood Orange Rounds

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