Use these to decorate our Orange-Vanilla Bean Cupcakes. Other citrus, such as lemons or blood oranges, can be substituted.
- Yield: Makes about 1 dozen slices
Photography: Con Poulos
Source: Martha Stewart Living, February 2009
- 1 cup sugar
- 1 cup water
- 2 small navel oranges, cut into 1/8-inch-thick slices, seeded (or other citrus)
Bring sugar and water to a boil in a large saucepan over medium heat. Reduce heat, and simmer, stirring occasionally, until clear, about 5 minutes. Add enough orange slices to fit in 1 layer. Simmer, flipping occasionally, until translucent, 20 to 40 minutes. Using a slotted spoon, transfer slices to a heatproof container. Repeat. Pour syrup over top. Let cool. Citrus in syrup will keep, covered and refrigerated, for up to 1 week.