Oh, citrus! Nothing beats that bright, sunny flavor, especially when you dip it into something cozy and warm. I’m so thrilled to share my absolute favorite way to tackle oranges that might otherwise end up wasted: making Candied Orange Slices with Cinnamon Sugar.
Honestly, these aren’t just snacks; they’re little jewels! The cinnamon sugar adds a familiar warmth that makes these slices perfect for gifting homemade treats or turning any simple cake into a showstopper for decorating. After testing countless batches here in the kitchen, I finally nailed the balance between the tart orange and the sweet coating. Trust me, this method guarantees those lovely slices are perfectly cooked, never bitter, and absolutely addictive.
If you’ve been looking for a great way to preserve or decorate with oranges, you’ve found our secret family winner!
Why You Will Make These Candied Orange Slices with Cinnamon Sugar
When you see these gorgeous, glossy discs come out of the oven, you’ll know this recipe is a keeper. It’s one of those simple kitchen projects that feels way fancier than the effort required, which is the absolute best, right?
So, why should you stop what you’re doing and start slicing oranges immediately? Here are the reasons this recipe for Candied Orange Slices with Cinnamon Sugar beats everything else:
- They’re incredibly versatile! Use them to decorate a holiday cake, slip them into cookie tins for neighbors, or just enjoy them with your afternoon coffee.
- The blanching step is non-negotiable, and it completely removes any bitterness. We want sweet citrus, not sour surprises!
- The cinnamon sugar topping is pure comfort. It takes the dazzling citrus flavor and gives it that cozy, familiar hug we all need in a treat.
- Since we are just poaching them in syrup, the technique is wonderfully straightforward. You mostly just watch them politely simmer until they are perfect.
Once you taste the final result, you’ll be looking around wondering what else you can candy next!
Gathering Ingredients for Candied Orange Slices with Cinnamon Sugar
Okay, let’s talk ingredients! To make these dazzling Candied Orange Slices with Cinnamon Sugar, you don’t need a whole pantry overhaul, but the quality matters because there are so few moving parts here. If you start with a sad, mushy orange, you’re going to end up with a sad, mushy candy, and we absolutely cannot have that!
When you’re shopping, look for firm, heavy oranges—Navels work great for me. You want them unblemished so you don’t have to cut away too much good peel. Don’t worry about peeling them at all; the whole beautiful slice goes into the syrup! If you’re interested in other citrus preservation methods, I have a fun mixed peel recipe you might want to check out later.
For the Candied Orange Slices with Cinnamon Sugar Base
This is the main cooking part. You need equal parts sugar and water, which sounds simple, but makes the perfect syrup to penetrate the peel. Don’t skimp on the sugar here; that’s what preserves everything!
- 2 large oranges, thinly sliced (This is super important! About 1/8th of an inch is ideal.)
- 2 cups water
- 2 cups granulated sugar
Cinnamon Sugar Coating Ingredients
This is what takes them from just ‘candied’ to absolutely irresistible. We mix this right before the oranges are done so it’s ready to stick to that beautiful, sticky syrup.
- 1 tsp ground cinnamon
Step-by-Step Instructions for Perfect Candied Orange Slices with Cinnamon Sugar
I know you’re eager to get those beautiful orange slices cooked, but please, don’t skip the very first step! This process for making Candied Orange Slices with Cinnamon Sugar involves two main stages: taming the bitterness and then sweetening them perfectly. It’s all about handling the oranges gently!
If you want to know what to do with the leftover syrup or just want more ideas on what to do with orange peels, check out that guide once your candy is setting up!
Preparing and Blanching the Orange Slices
Grab your largest pot and fill it with water, enough to cover all your slices. Bring that water to a rolling boil. Once it’s bubbling happily, gently drop in your thinly sliced oranges. We only blanch them for exactly two minutes. This quick dip shocks the fruit and, crucially, it boils off any harsh bitterness lingering in the pith. Just two minutes, then scoop them out right away and drain them really well.
Creating the Candied Orange Slices with Cinnamon Sugar Syrup
Now, take your saucepan—no need for the big pot now. Mix the 2 cups of sugar with the 2 cups of water right there in the pan. Bring that combination up to a gentle simmer. Once it’s simmering, slide those blanched orange slices into the syrup. Lower the heat so it’s just barely bubbling—we’re poaching them, not boiling them vigorously! You need to cook these for a long time, about 45 to 50 minutes, until you can see right through the peel. They’ll look beautifully translucent when they are ready for the next step.
Finishing the Candied Orange Slices with Cinnamon Sugar
Once they are tender and translucent, carefully remove the pieces from the syrup using tongs and lay them out flat on a sheet of parchment paper. Don’t crowd them! While they are still sticky and warm, sprinkle them lightly but thoroughly with your cinnamon sugar mixture. They need space to dry out! Let them sit undisturbed at room temperature until they feel dry to the touch—this might take several hours or even overnight. Patience pays off here for the best texture!
Expert Tips for Mastering Candied Orange Slices with Cinnamon Sugar
You’ve got the basic steps down for making Candied Orange Slices with Cinnamon Sugar, but I wanted to share a couple of secrets that take them from good to absolutely incredible. These little tweaks make all the difference between a good homemade candy and one people beg you for every year.
First, let’s talk thickness one more time. If your slices are too thick, they take forever to become translucent and might stay chewy in the middle. If they are paper thin, they can fall apart in the syrup. I aim for my knife to glide through with just a little resistance—think about half the thickness of a standard pencil eraser. Consistency is key here, so try to keep them uniform!
My second big tip is about the syrup before you pull those oranges out. When they are done, the syrup should look thick, almost like light honey clinging to the slices. If it still seems watery, just let it bubble away for another five minutes. If you take them out too soon, they will stay sticky forever and won’t dry correctly. If you want more general baking advice on getting things just right, check out my expert baking tips!
Storage and Keeping Your Candied Orange Slices Fresh
Patience is the hardest part, but once your beautiful citrus slices are totally dry, you need to make sure you store them the right way so they last! These aren’t like cookies that turn stale after a day or two; these are candied, which means they have an amazing shelf life if you treat them well.
The most important thing to remember is moisture control. If you seal them up while they are even slightly tacky, they will start weeping sugar and getting soft again. Make sure they are completely dry—you shouldn’t feel any stickiness on your fingertips when you handle them.
Once they are bone dry, pop them into a container. I love using cute glass jars because I can see how many I have left! Just make sure the container has a really tight, airtight lid. Keep that jar on the counter, away from any direct heat or sunlight. They really thrive at cool room temperature. If you’ve done the blanching right and removed all that bitterness, these lovely treats will stay perfectly good for at least three to four weeks, and sometimes even longer! They are perfect for making ahead of time for holiday baking!
Creative Variations for Your Candied Orange Slices with Cinnamon Sugar
While the traditional Candied Orange Slices with Cinnamon Sugar are absolutely divine, sometimes you just need to mix things up, right? I love having a few tricks up my sleeve when I’m making big batches, especially around the holidays. These little twists keep things exciting, but they all start right here with that perfect citrus base we just worked so hard to achieve.
Once your slices are cooked in the syrup and you’ve let them cool slightly—when they are still sticky but not piping hot—that’s your canvas for experimentation! Changing up the topping is the easiest modification you can make.
For something truly sophisticated and unexpected, try swapping out the cinnamon for cardamom. Cardamom has this wonderful floral, slightly rosy note that pairs spectacularly with the bright orange oil. It gives the candy a grown-up, almost Middle Eastern flair. Just mix a teaspoon of ground cardamom with the sugar instead of the cinnamon!
Now, if you want to go completely over the top—and when is a treat *not* better with chocolate?—you have to try dipping them. After the slices have fully dried, melt up some good quality dark chocolate. I mean, seriously dark chocolate yields the best flavor contrast against that sweet, tart candy. You can melt it down using this easy dark chocolate fondue recipe, and then just dip half of each slice. Lay them back on the parchment paper to set completely. Chocolate-covered candied orange peels? Yes, please! They look incredible layered on a platter.
Remember, these variations are just starting points. Feel free to try mixing other warm spices into your sugar blend. A tiny pinch of ground cloves or even some finely ground star anise can transform your standard Candied Orange Slices with Cinnamon Sugar into something completely unique!
Serving Suggestions for Orange Desserts Easy
Now that you have a big jar full of gorgeous, sparkling candied orange slices, the real fun starts: figuring out the best way to serve them! These sweet citrus morsels are so concentrated in flavor that a little goes a long way. Honestly, I find myself just popping a couple into my mouth while I’m cleaning up the kitchen, but they really shine when you pair them with other treats.
Don’t feel like you have to keep these hidden away, tucked into a fancy tin! They are an ingredient meant to be shown off. If you are looking for ways to incorporate more bright fruit into your baking routine, I have a wonderful cranberry orange muffin recipe that these slices would jazz up beautifully.
Here are some of my favorite, super simple ways to use them up quickly, making for some truly Orange Desserts Easy:
- The Coffee Companion: This is my go-to! Set a small bowl of the slices out next to the coffee pot when company visits. They are practically sunshine in a bite, and people love nibbling on one after a hefty piece of cake or pastry.
- Cake Garish Gold: Forget those sad little sprinkles! Use the slices to make a stunning crown around the edge of any chocolate cake. Or, if you happen to make a simple loaf cake, just lay one or two pieces across the top when it’s still warm. It looks like you spent hours, but you didn’t!
- Stir Them In: If you are making biscotti or any kind of crunchy cookie, chop up a few of the candied slices and incorporate them into the dough right before baking. They keep the cookie soft and add bursts of sweet chewiness. It’s an instant upgrade!
- Hot Chocolate Swirl: This sounds weird, but try it! Drop one piece into a mug of rich, dark hot chocolate right at the end. It softens quickly and melts just a hint of orange flavor into the chocolate. Perfection on a cold night.
See? So many ways to use them up, and none of them involve complicated extra steps. They are designed to make your life easier while looking fancy!
Frequently Asked Questions About Candied Orange Slices with Cinnamon Sugar
I know how it is; sometimes you follow the recipe perfectly, and you still have questions sticking around! That’s totally fine. When you’re dealing with citrus, there are always little quirks, especially when dealing with the bitterness factor. I’ve tried to cover all the questions I usually get about these gorgeous Candied Orange Slices with Cinnamon Sugar right here. Getting this right means you get that perfect chewy texture every single time.
If you have leftover peels you aren’t quite sure what to do with, I put together a little guide on other orange peel uses, too!
Why are my Candied Orange Slices with Cinnamon Sugar still bitter?
This almost always comes down to the blanching step. We put those slices in boiling water for two minutes for a reason—it’s our secret weapon against bitterness! If you notice any lingering bitterness, it means the pith (the white part under the zest) didn’t release all its oils. Next time, make sure your water is at a RAGING boil when you drop them in, and don’t cut the time short. You absolutely have to get rid of that bitterness first or the sugar won’t be able to fix it later!
Can I use a different spice instead of cinnamon sugar?
Oh, absolutely you can! While I adore the warm, traditional feel of cinnamon sugar on these, feel free to experiment. If you want something lighter, just skip the cinnamon and stick to rolling the warm slices in plain granulated sugar to give them a nice, crinkly coat. If you want something warmer than cinnamon but not as intense, try swapping it for ground nutmeg or even a blend of nutmeg and allspice. Everything is customizable in my kitchen!
How long does it take for the slices to fully dry?
This is where people get impatient, but you must let them air dry completely. If you try to store them too soon, they melt into a sticky mess! Depending on how humid your kitchen is, and how thick you sliced your oranges, you should allow at least 8 to 12 hours. Overnight is usually best. They are ready when they don’t feel sticky to the touch anymore and they have shrunk just a tiny bit. Don’t rush this; dry slices last longer!
Estimated Nutritional Data for Candied Orange Slices with Cinnamon Sugar
Listen, before we jump into the final step, I have to give you the official disclaimer part. Since we are dealing primarily with fruit, water, and a whole lot of sugar, these are definitely a treat, not an everyday snack! I put together some rough estimates here based on the total output for 12 servings. Remember, these numbers are just guidelines—they are an estimate based on the recipe proportions and standard ingredient values, so take them with a grain of salt (or rather, a grain of sugar!).
Because this recipe is so high in sugar (which is what preserves the fruit!), you’ll see the numbers reflect that. If you’re looking for low-carb options, this might not be the recipe to pull out for daily snacking, but it’s phenomenal for a holiday platter!
For more details on how we calculate these figures, you can always check out our official recipe disclaimer page.
| Nutrient | Approximate Value (Per Slice) |
|---|---|
| Calories | 135 kcal |
| Total Fat | 0.1g |
| Protein | 0.3g |
| Total Carbohydrates | 34g |
See? Lots of energy in those little slices! But oh my goodness, they are worth every single bit of sugar when you taste that burst of orange sunshine.
Share Your Candied Orange Slices with Cinnamon Sugar Creations
Alright, my fellow citrus lovers! I’ve shared every single one of my tips, from blanching out the bitterness to getting that final cinnamon sugar dusting just right. Now it’s your turn! I absolutely live to see what you all make in your kitchens, and I promise, when you see these Candied Orange Slices with Cinnamon Sugar lined up cooling, you’ll want to show them off!
Did you make them for a special occasion? Did you try dipping half of them in chocolate or perhaps using cardamom instead? Don’t keep all that beautiful, sparkling citrus to yourself!
Please, take a moment to leave a star rating just below this section. Honestly, those ratings help me know which recipes are your favorites so I can keep testing and tweaking things for you. Five stars means you loved the texture, right?
And if you snap a picture while you’re decorating your holiday cakes or filling up those gift jars, tag us on social media! Seeing your candied creations brightens my whole week. If you ever have any specific questions while you’re perfecting your batch or if you want to share how you used them in your own fantastic orange desserts, please don’t hesitate to reach out!
Candied Orange Slices with Cinnamon Sugar
Equipment
- large pot
- Saucepan
- Parchment paper
Ingredients
- 2 large oranges thinly sliced
- 2 cups water
- 2 cups granulated sugar
- 1 tsp ground cinnamon
Instructions
- Bring a pot of water to a boil and blanch orange slices for 2 minutes. Drain the slices.
- Combine sugar and water in a saucepan. Bring this mixture to a gentle simmer.
- Add the orange slices to the simmering syrup. Cook for 45 to 50 minutes until the slices become translucent.
- Remove the cooked slices from the syrup and place them on parchment paper.
- Sprinkle the slices lightly with cinnamon while they are still sticky.
- Let the candied slices dry completely at room temperature before storing or serving.