I always recommend using seedless ones, like navel oranges. This recipe works with all varieties of oranges. Since you will be eating the skin, I recommend using organic oranges if possible. I prefer mine to be sticky so I leave off that step. To make candied orange slices crispy, use a dehydrator to dehydrate them after they are done – just like when you make crispy apple chips. If you leave them on the cooling rack too long, it will be hard to remove them. As soon as the orange slices are cool, transfer them to parchment paper.(To keep your counter clean, put a paper towel under the rack.) Save the orange syrup left in the pot to use on pancakes or anywhere else you would use orange sauce. Using tongs, transfer candied slices to a cooling rack.Simmer for about forty minutes, rotating occasionally.Squeeze the juice from any of the pieces you set aside into the boiling sugar water for extra flavor. I like using cinnamon sticks, but you can also add whole cloves, nutmeg, and/or allspice. Boil the orange slices with sugar and spices.Set aside the end pieces or any other pieces that don’t look that pretty.

Wash your oranges really well and s lice the oranges into thin circle slices.They are wonderful for snacking or as a garnish for your favorite citrus desserts. Candied orange slices are are super sticky, tart, and sweet enough to fill your sugar craving.

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