No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Glaceed Orange Slices

Glaceed orange goes with the bittersweet chocolate in the fondue. It can also turn a simple dish of ice cream into a special occasion.

  • Prep:
  • Total Time:
  • Yield: Makes 24 slices
Glaceed Orange Slices

Photography: David Meredith

Source: Martha Stewart Living, February 2012


  • 2 navel oranges
  • 1 cup sugar


  1. Leaving peel on, cut oranges into 1/4-inch rounds, then cut each round into a half-moon.

  2. Bring sugar and 2 cups water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of pot with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup; reduce heat. Cover with parchment, and gently simmer until orange slices are soft and glazed, about 1 hour and 45 minutes.

  3. Using a slotted spoon, transfer peel to a wire rack set on a rimmed baking sheet. Let dry until just slightly tacky, about 5 hours. Store in an airtight container for 2 days.

Cook's Note

Refrigerate, covered, for up to 3 weeks.

Reviews (1)

  • MidwestKitchen 7 Mar, 2012

    I made this three times before getting it right. Will comment to help others not make my mistakes! #1: Didn't want to boil with parchment paper so I covered the pot with a lid. Turns out the water needs to boil off. Result: orange marmalade. #2 The fruit of the orange slices dissolved during cooking and I was left with candied peel, but no fruit. Lesson: Cut the slices thicker than the recipe says. #3 Half of mine looked pretty, half looked terrible. Lesson: Make a practice batch! VERY TASTY!!

Related Topics