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Candied Blood Orange Slices

  • Yield: Makes 5 to 6 slices
Candied Blood Orange Slices

Source: Martha Stewart Living, April/May 1994


  • 1 blood orange, scrubbed
  • 3/4 cup sugar
  • 2 cups water
  • 2 tablespoons light corn syrup


  1. Cut orange into 1/8-inch slices. In a small saucepan over medium heat, combine sugar, water, and syrup. Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3 minutes. Add orange slices in 1 layer; simmer until transparent, about 1 hour. Using a slotted spoon, transfer to a wire rack to cool.

Cook's Note

Cooled candied blood orange slices may be kept in their poaching liquid up to 2 days in the refrigerator.

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