Candied Orange Slices

These bright orange slices manage to be both decorative and delicious all at once. Layer them artfully atop your next citrus-flavored cake for an added dose of tart sweetness.

  • Yield: Makes 2 to 3 dozen

Source: Martha Stewart Weddings, Summer 2002


  • 4 small to medium navel oranges
  • 2 cups sugar
  • 2 cups water


  1. Wash oranges, trim tops and bottoms, and cut into 1/8-inch-thick slices (7 to 9 slices per orange). Remove seeds, if any.

  2. In a large saucepan over medium heat, combine sugar with the water. Bring to a boil, and simmer until clear, about 5 minutes. Add enough slices to fit in one layer; simmer, turning occasionally, 20 to 40 minutes, or until translucent yet still orange. Transfer slices to a heatproof container. Repeat with remaining slices. Pour syrup into container with slices; let cool before using or storing.

Cook's Notes

You will need eighty slices for the Citrus Wedding Cake tiers. The slices can be stored in an airtight container in the refrigerator for up to one week.


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