Candied Blood Orange Slices

Source: Olives + Thyme

Yield: depends on the size of your oranges!


  • 2 blood oranges, sliced thin
  • 1 cup (198g) granulated sugar
  • ¾ cup (170g) water
  • 2 Tbsp lemon juice


  1. Line a cooling rack with wax paper; set aside.
  2. Using a mandolin or sharp knife, thinly slice 2 blood oranges.
  3. In a medium saucepan over medium heat, combine sugar, water, and lemon juice. Stir until sugar dissolves.
  4. Add blood orange slices and let gently simmer for 15–20 minutes. The oranges will be somewhat translucent, and the rinds should be soft but still just a smidge chewy.
  5. Using tongs, remove orange slices from pan and place on prepared wire rack.
    NOTE: Don't forget to sieve and save the simple syrup left over when you make candied fruit! You can use this blood orange simple syrup in cocktails, brush it on cakes, etc.
  6. Allow orange slices to cool and rest on wire rack for a few hours or overnight.
  7. Eat slices straight or use ‘em to decorate bakes, such as our Blood Orange Bars with Rye Shortbread Crust.

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