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Candied blood orange slices


candied blood orange slices

  • 2-3 blood oranges
  • 300 g sugar


for the orange slices

  • Slice the blood oranges in 3-4mm slices (any thinner and they will break apart as they simmer).
  • Add the sugar and 500g water to a medium saucepan and bring to the boil over high heat. Boil until the sugar is completely dissolved and the mixture has thickened slightly, about 5 minutes. Reduce the heat to a gentle simmer and slide in the blood orange slices – keep the syrup on a very gentle simmer, otherwise the bubbles can break up the slices.
  • Simmer for 30-45 minutes, until the slices look translucent. Carefully remove with a slotted spoon, drain and transfer to a piece of baking paper. Leave to cool and set for a few hours, then transfer to a cooling rack and dry out for 24 hours.
  • Do not throw away the leftover syrup! It tastes absolutely amazing and can be used to make this delightful Blood orange fizz cocktail or some more wholesome Blood orangeade. Strain into a heatproof container and store in the fridge.