Candied Oranges

Instructions

1. 1

   Wash the oranges thoroughly and pat dry. Using a sharp knife, slice the oranges into 1/4-inch rounds, removing any seeds.

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2. 2

   In a large, wide saucepan, combine sugar and water. Add vanilla bean, cloves, and cinnamon if using. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

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3. 3

   Carefully add orange slices in a single layer (work in batches if needed). Reduce heat to low and simmer gently for 45-60 minutes, flipping slices every 15 minutes.

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4. 4

   The oranges are ready when they appear translucent and the white pith is no longer opaque. The syrup should be thick but not caramelized.

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5. 5

   Using a slotted spoon or tongs, carefully transfer orange slices to a wire rack set over a baking sheet. Let them drip for 30 minutes.

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6. 6

   Optional: For a sparkly finish, dredge each slice in granulated sugar while still slightly sticky. Place back on rack.

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7. 7

   Let the candied oranges dry at room temperature for 12-24 hours, or speed up the process by placing in a 200°F oven for 2-3 hours.

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8. 8

   Store in an airtight container, separated by parchment paper, for up to 1 month. Reserve the orange syrup for cocktails or drizzling over desserts!