Name: Candied Orange Slices, Orange Crystallized Ginger, and Orange Ginger Honey
Prep time: 10 min
Cook time: 90 min
Total time: 130 min
Ingredients: 2 -3 Large Oranges (Ideally seedless); 2 1/2 Cups Granulated Sugar; 1 Cup Water; Additional Sugar; 1 lb Ginger; 1 Cup Granulated Sugar; Additional Sugar

Candied Orange Slices... and Orange-Ginger "Honey"!

Published: Oct 10, 2020

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Candied Orange Slices

Originally published November 30, 2015, Updated on 10/10/20

A small blue plate with slices of candied oranges spread out on it.

These Candied Orange Slices are a 2-step progression that results in 4 products, each using the leftovers of the step before.

I'm really not one for using other people's recipes at all - I prefer to make my own!

That said, I was surfing Facebook a while back, and saw a recipe that my favourite magazine - Canadian Living - posted: Candied Orange and Ginger Bark!

Unfortunately, it’s no longer available on their website, as I update this post 5 years later!

Anyway, if you’d seen it, you’d know why I *obviously* had to make it!

I do candied orange slices differently, though.. so decided that I should share my recipe/ method with you. You know, mostly as an excuse to share gorgeous pictures of these gorgeous orange slices.

Make more than you think - you'll start snacking on them, and they'll disappear in no time. Best candy ever! It’s also an ingredient in my Festive Easy Fudge recipe - another recipe inspired by Canadian Living, interestingly enough!

When it comes to making candied/crystallized items, I like to avoid wasting anything. The "byproducts" made in the process are delicious in their own right.

You may remember from an old post that when I make Candied Ginger, I actually end up with 3 separate items: the candied ginger, ginger syrup, and ginger sugar.

When making my candied orange slices for the Canadian Living recipe, I decided to shake things up a bit and make my crystalized ginger in the same syrup I cooked the tangerines in.. and ended up with not only my Candied Tangerines, but a lightly orange flavoured crystalized ginger, a ginger-tangerine "honey", and tangerine-ginger sugar.

The "honey" - a very, very thick, caramelized simple syrup - is fantastic in tea, as an example.

Candied Orange Slices

In the first step, oranges are thinly sliced, seeded, and placed in a pot of boiling sugar syrup.

After gently simmering for 45 minutes, the slices are removed and allowed to drip dry over some granulated sugar, eventually being dredged in sugar.

Orange Crystalized Ginger

In the second step, slices of fresh ginger are added to the pot of now-orange-flavoured sugar syrup and cooked for another 45 minutes.

They’re then strained out of the syrup, tossed with the sugar that the orange slices had been drip drying over, and allowed to dry

Orange-Ginger Sugar

Once the Orange Candied Ginger is removed from the sugar, the sugar is run though a food processor to break up any clumps. This also better combines the orange and ginger flavours.

Use this Orange-Ginger Sugar to add a bit of extra flavor to your baking, to coffee or tea, or to rim your cocktail glasses!

Orange-Ginger "Honey"

Once you've transferred the ginger to the sugar pan, you will be left with a golden coloured, very thick syrup. You can add a little hot water to thin it out, if you like.

Transfer to a clean mason jar, store in the fridge. (It may thicken / harden - it will liquify when warmed up!).

Use in tea, or as a replacement for honey in most recipes.

More Holiday Treats

Looking for more inspiration for your holiday goodies tray? Whether Thanksgiving, Christmas, Easter, or any of the other holidays, here are a few ideas for you!

Blood Orange Cranberry Toffee
Boozy Chocolate Haystack Cookies
Candied Orange Slices
Creme de Menthe Nanaimo Bars
Festive Easy Fudge
Fruitcake Cookies
Gluten-Free Fruitcake
Gluten-Free Fruitcake Cookies
Noelles
Pecan Pie Cookies
Peppermint Patties
Sweet Ecstasy Cookies

Share the Love!

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Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

Well, the published nonsense, anyway!

*****

Candied Orange Slices, Orange Crystallized Ginger, and Orange Ginger Honey

This is a two-step progression of recipes that results in 4 products, each using the leftovers of the step before. Feel free to stop at any step you want, though.

Course Dessert, Snack

Cuisine Holiday

Keyword candied ginger, candied oranges, Candy, Crystallized Ginger, Ginger, Honey, orange

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Cooling time 30 minutes

Total Time 2 hours 10 minutes

Servings servings

Calories 160kcal

Author Marie Porter

Ingredients

Candied Orange Slices

2 -3 Large Oranges Ideally seedless
2 ½ Cups Granulated Sugar
1 Cup Water
Additional Sugar

Orange Syrup Crystallized Ginger

1 lb Ginger
1 Cup Granulated Sugar
Additional Sugar

Instructions

Candied Orange Slices

Slice oranges very thinly – aiming for just slightly thinner than ¼″. Remove and discard all seeds, if applicable
In a large pot, bring water and sugar to a boil. Add orange slices, gently stirring to separate and coat with sugar water.
Once syrup comes back to a boil, turn temperature down enough to keep it just at a good simmer – NOT a full boil – and simmer for about 45 minutes. I like to gently stir every 10-15 minutes or so, to ensure all of the slices are getting full exposure to the syrup.
As you wait for the simmering oranges, line a baking sheet with parchment paper. Spread a good amount of sugar over the parchment paper – a cup or two, enough to get a nice layer of sugar. Set up a drying/cooling rack over the sugar pan.
Once the 45 minutes are up, remove pan from heat. Use a fork to gently remove orange slices from the syrup, allowing excess syrup to drip off into the pan.
Arrange drained slices on the rack, allow to drip and cool for 30 minutes or so. Once time is up, flip them and allow to sit for another 30 minutes or so.
Gently dredge orange slices in sugar from the parchment paper, making sure both sides are evenly coated. Arrange on the rack once again, allow to dry overnight
Store in an airtight container, use within a week or so.

Orange Syrup Crystallized Ginger

Use a vegetable peeler to peel all of the skin (rind?) off of the ginger, carefully slice it all into uniformly thin pieces. (I like to aim for between ⅛″ and ¼″ thick).
Place into pot of orange syrup. Bring syrup back up to a boil, turn temperature down enough to keep it just at a good simmer – NOT a full boil – and simmer for about 45 minutes. I like to gently stir every 10-15 minutes or so, to ensure all of the slices are getting full exposure to the syrup.
As you wait for the ginger to cook, top up the sugar in the parchment lined baking sheet. You’ll want a good solid layer.
Once the 45 minutes are up, add 1 cup of sugar to the pot, and stir well. Simmer for 10 more minutes.
Use a slotted spoon to remove ginger from the syrup, allowing excess liquid to drop back into the pan. As you strain liquid off, put ginger into the sugar lined baking pan, tossing to coat.
Allow ginger to cool and dry for a few hours.

Orange-Ginger Sugar

Transfer the ginger pieces to an airtight container, gently knocking them against each other (I’ll roll them in my hands) to dislodge any loose, excess sugar. Cover tightly, store at room temperature.
You’ll be left with a fair amount of excess sugar, mostly clumpy. Run all of that through a food processor until it’s as fine as you’d like it – this will depend on your desired uses for it. Transfer to an airtight container, store at room temperature.
Use it to add a bit of extra flavor to your baking, to coffee or tea, or to rim your cocktail glasses!

Orange-Ginger “Honey”

Once you’ve transferred the ginger to the sugar pan, you will be left with a golden coloured, very thick syrup. You can add a little hot water to thin it out, if you like.
Transfer to a clean mason jar, store in the fridge. (It may thicken / harden – it will liquify when warmed up!).
Use in tea, or as a replacement for honey in most recipes.

Nutrition

Comments

Samantha

November 21, 2016 at 3:47 pm

I just made your candied oranges. And they turned out amazing! I do plan on trying the ginger later this week I'd like to make some more for our Thanksgiving dinner. Thank you so much for sharing your recipe!!

Anna McLean

June 07, 2017 at 3:27 pm

This recipe is amazing. I loved it very much. Thanks for sharing.

Tawn

November 20, 2019 at 6:32 pm

Thank you for the great idea, one more by product...simmer the ginger peel to make ginger tea.

Martha

January 11, 2020 at 11:11 am

Wow! I love this idea. I like both candied oranges and candied ginger. Have you tried it in reverse, to give the candied oranges a ginger flavor?

Gretchen

May 05, 2020 at 10:50 pm

Wow! Thank you. I make candied orange peel and candied ginger but this sounds wonderful. How clever. I do keep the ginger syrup, hot! And the sugars from candy made. I like the idea of the honey. Can't wait to try this. Great idea!!

Leeann mocabee

September 20, 2020 at 8:25 am

I tried this recipe. I love them, they're beautiful too.

Candied Orange Slices... and Orange-Ginger "Honey"!

Candied Orange Slices

Orange Crystalized Ginger

Orange-Ginger Sugar

Orange-Ginger "Honey"

More Holiday Treats

Share the Love!