Food & Cooking Recipes Dessert & Treats Recipes Candied Citrus 3.2 (6) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 13, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Yield: 1 dozen slices Use these to decorate our Orange-Vanilla Bean Cupcakes. Other citrus, such as lemons or blood oranges, can be substituted. Ingredients 1 cup sugar 1 cup water 2 small navel oranges, cut into ⅛-inch-thick slices, seeded (or other citrus) Directions 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. Rate it Print