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.
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.
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.
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!
I dried the slices and waited for them to cool and harden. Then, they were ready to eat!
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:
- Cutting board
- Chef’s knife
- Saucepan – this nonstick Calphalon Sauté Pan is my go to
- Stirring spoon – I usually reach for my IKEA nonstick spoon
- Wire rack
- Baking sheet – these have served me well
- Glass bowls
- 2 blood oranges (or any citrus)
- 1 cup sugar
- 1 cup water
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Wash blood oranges thoroughly.
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Slice off and discard the ends of each orange.
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Slice the rest of the fruit into quarter inch slices.
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In a low and wide pot, combine sugar and water over high heat for the sugar to dissolve.
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Once the sugar water begins to boil, add orange slices to pot for 20 minutes.
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After 15 minutes, lower heat to medium and flip slices for another 20 minutes until the peels are translucent and the syrup has thickened.
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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.
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(Optional) Save the blood orange syrup in the refrigerator for other uses.
Adapted from these Candied Orange Slices.
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Blood Orange Syrup -
Peanut Butter + Banana Ice Cream Sandwiches -
Sesame and Pecan Schnecken Swirls with Orange Glaze
