Candied Blood Orange Slices

When this California citrus treat hits the Farmers Markets in winter, try making this delicious chocolatey treat.
By | November 23, 2016


In a saucepan, combine 1 1/2 cups of the sugar and the water and bring to a boil over high heat, stirring constantly, until the sugar has dissolved completely, about 5 minutes.

Reduce the heat to low, add the blood orange slices, and simmer until translucent, about 20 -30 minutes. Remove the pan from the heat and let cool completely, about 2 hours in a cool spot.

Place waxed paper over a sheet pan. Using tongs, remove the slices, shaking off any excess syrup. Place on the rack in a single layer. Let the slices dry overnight. Reserve the syrup for another use (we used it to for our afternoon tea.)   

Line a baking sheet with parchment paper. Put the chocolate in a heatproof bowl placed over simmering water in a saucepan. Melt the chocolate, stirring until smooth. Remove from the heat.

Dip each candied blood orange slice halfway into the chocolate and then place on the parchment in a single layer. Leave until the chocolate has set, about 1 hour. Garnish with Maldon salt.


  • 1-1/2 cups organic cane sugar
  • 1 cup water
  • 2 blood oranges
  • 10 ounces good-quality (preferably 70% cocoa), chopped dark chocolate
  • (for garnish) Maldon salt
Build your own subscription bundle.
Pick 3 regions for $60