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Homemade Candied Blood Orange Slices

Homemade Candied Blood Orange Slices - Treat Indulgently

Ever tried candied blood orange slices? If not, you’re in for a treat! These little beauties are not just a feast for the eyes; they pack a punch of flavor! 
Picture this: you’re slicing into a blood orange, and that deep ruby red color pops out. The taste? Juicy, with a hint of tartness that lingers. I knew I had to find a way to preserve that vibrant taste. That's how I fell down the rabbit hole of making candied blood orange slices, and lemme tell you, it has been a game-changer in my dessert and savory dish repertoire.
You see, candied fruit is a hidden gem in the culinary world. These slices can elevate a dish or stand alone as a sweet treat. You can use them in various applications—from a garnish on desserts to adding a unique twist to your breakfast. 
As I explored different recipes, I realized how this one stands out. Let me share my insights and guide you through the straightforward process of making these delightful bites.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

  • 2 cups fine granulated sugar: This will form the base of your syrup. 400 g
  • 1 tablespoon light corn syrup optional
  • 2 small 2 blood oranges or 1 large sweet orange: Choose juicy, vibrant ones.
  • 2 cups purified water: Essential for making the syrup. 480 g
  • 1 teaspoon fresh grated ginger: Adds a spicy warmth; trust me, don’t skip this.
For Leftover Syrup:
  • 1/4 teaspoon powdered citric acid: Enhances the flavor.
  • 3 tablespoons purified water: To thin out the syrup if desired 45 g

Method
 

Step 1: Prepare the Oranges
  1. First, wash the blood oranges thoroughly. If you want to get fancy, you can peel some of the skin to showcase those gorgeous colors more. Next, slice them into thin rounds. Aim for about a quarter-inch thickness. No need to stress about being perfect; just enjoy slicing!
Step 2: Make the Syrup
  1. In a saucepan, combine the sugar, corn syrup (if using), and purified water over medium heat. Stir until the sugar dissolves completely—this usually takes about 5 minutes. Add the fresh ginger into the mix. Let it simmer gently, allowing the syrup to infuse with that ginger goodness.
Step 3: Add the Orange Slices
  1. Carefully place the blood orange slices into your syrup. They should be submerged. Let them simmer for about 45 minutes to an hour, turning them occasionally. The goal is to make them tender while maintaining their structure.
Step 4: Cool Down
  1. Once done, remove the orange slices from the heat. Using tongs, carefully transfer them to a cooling rack. Don’t worry about the syrup; keep it for drizzling later! Allow the slices to cool completely. They'll become slightly sticky as they dry, which is exactly what you want.
Step 5: Storage
  1. You can store these candied slices in an airtight container at room temperature for up to two weeks. If you prefer to keep them longer, consider refrigerating them.

Notes

  • Choose Good Quality Oranges: The fresher and juicier, the better! Look for those with vibrant color and minimal blemishes.
  • Watch the Temperature: Don’t let the syrup boil too rapidly. You want a gentle simmer for optimal absorption.
  • Keep an Eye on Texture: Every orange is different. Check for tenderness rather than sticking to a strict cooking time.
  • Experiment with Spices: Beyond ginger, consider adding a hint of cinnamon or star anise to change the flavor profile.
  • Don’t Discard the Syrup: It makes a fabulous addition to tea, cocktails, or drizzled over desserts.