Easy Candied Blood Orange Slices Recipe
Easy Candied Blood Orange Slices Recipe – fun to make, these blood orange slices taste great on their own and make the perfect decoration for cookies and cakes.
This week felt a little too long… But I’m ready for a fun weekend with temperatures in the 50s. Yeah, around here, temperatures like these, make us happy! Did I mention I’m ready for Spring?
But before that, it is time for a blood orange recipe, while they are still in season. Shall I call this a recipe? I think it could be called a recipe.
These candied blood orange slices are super simple to make and make the perfect snack. I used them to top Cheesecake Bars With Blood Orange Gelee, the recipe for which I’ll share on Monday. They turned out fantastic! And the addition of these blood orange slices made them look so cool!
You can use the same method for a different orange variety. You can also dip them in chocolate after they dry, the combination is perfect!
Blood oranges are in season right now, but it has been a little difficult to find them around here. I got mine at Trader Joe’s. I love making juice with them, because of their distinct flavor, but I also use them in baking. I usually buy the Moro kind.
If you like blood oranges as much as I do, you might want to try them in their candied version.
Have a great weekend!
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- 3 blood oranges, ends trimmed and sliced into 1/4 inch thick rounds
- 2 cups water
- 1 1/2 cups sugar
- Combine water and sugar in a saucepan and bring to a boil. Stir until sugar dissolves.
- Reduce heat to medium-low and add blood orange slices.
- Simmer for 45 minutes to 1 hour.
- Remove blood orange slices with a slotted spoon and transfer to a cooling rack, which is placed over a baking sheet.
- Let orange slices dry for 24 hours, uncovered, until they are dry and not tacky. Alternatively, to speed up the drying process, dry them in the oven at 150F for 2 hours. I prefer the air-drying method.
- Store in a zip lock bag for up to a week.