Candied Orange Segments Delight (Printer Friendly)

Succulent orange segments simmered in syrup, ideal for enhancing desserts and sweet dishes.

# What You Need:

→ Citrus

01 - 3 large seedless navel oranges

→ Syrup

02 - 1 cup granulated sugar
03 - 1 cup water
04 - 1 teaspoon vanilla extract, optional

# Directions:

01 - Using a sharp knife, slice off both ends of the oranges. Stand each orange upright and carefully cut away the peel and pith, following the natural curve of the fruit.
02 - Working over a bowl to catch the juice, cut between the membranes to release individual segments. Set segments aside and reserve the collected juice if desired.
03 - In a medium saucepan, combine sugar and water. Bring to a gentle boil over medium heat, stirring constantly until the sugar dissolves completely.
04 - Lower the heat and simmer for 5 minutes to achieve a slightly thickened consistency. Add vanilla extract if using, and stir to combine.
05 - Gently add the orange segments to the syrup. Simmer over low heat for 12 to 15 minutes, stirring occasionally, until the segments become translucent and develop a glossy appearance.
06 - Using a slotted spoon, carefully transfer the candied segments to a parchment-lined tray. Allow to cool completely at room temperature.
07 - Once cooled, use the candied orange segments as a sophisticated topping for cakes, tarts, panna cotta, or ice cream. Store the reserved syrup separately for future use.

# Pro Advice:

01 -
  • They're the secret weapon that makes any dessert look like you spent three hours in a French patisserie, even when you didn't.
  • Your hands stay clean, the kitchen smells like concentrated sunshine, and you end up with bonus syrup for drizzling over morning pancakes.
02 -
  • Resist the urge to turn up the heat to speed things along—high heat makes the segments turn tough and chewy instead of remaining plump and tender, which I learned the hard way during my second attempt.
  • The reserved syrup is just as valuable as the segments themselves; it's liquid gold for drizzling, and it actually gets better after a day or two as the orange flavor deepens.
03 -
  • Navel oranges really do make a difference here—their seedless flesh is easier to work with and their juice is sweeter, which matters when you're reducing everything down to glossy perfection.
  • Save every drop of juice that escapes during segmenting and add it directly to your syrup; it intensifies the orange flavor and prevents the segments from absorbing the syrup unevenly.
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