Ginger Glazed Oranges

The fruit arrived shortly before Christmas… a case each of grapefruit, cara-cara oranges, tangelos and mandarins.  All organic and sent to Wisconsin from Florida via our CSA.  The excitement was palpable.  Kids and grown-ups tore into citrus with abandon.

By the end of January it was passé.

Now truly, this is how eating seasonally works.  A large supply of [fill in the blank] arrives, pandemonium ensues, everyone gorges, then supply and excitement fall together.  Just in time for the [insert a different crop] harvest.  And as I surveyed the refrigerator today,  just a handful of mandarins lingered.

But they were starting to shrivel and no one was touching them.

And so I went on an internet quest and arrived at the Lucullian Delights blog—and a beautiful picture of glistening glazed orange sections.    I adapted the recipe for  American measurements and gave it a try.  The original recipe said to add a couple drops of vinegar and wait for them to turn yellow—then the coating would be ready.  Since my organic sugar produced a liquid that was golden from the start, I used my candy thermometer and cooked it to the soft ball stage (235-ish) which results in a soft chewy coating.  And instead of dipping half at a time like the recipe recommended, I lined up my collection of fondue forks to dip and dry in a single move.


Ginger Glazed Oranges


  • 3/4 c sugar
  • 1/4 c water
  • 1 inch piece of ginger, peeled and cut in a couple pieces
  • peeled orange sections


1. Let orange sections dry at room temperature for an hour or two.

Orange Sections Drying

2.  Place sugar, water and ginger in saucepan and cook to the soft ball stage (235F).

2.  Dip orange sections (carefully, syrup is hot) into syrup.

Dip Orange Sections

3.  Let dry until cool.


4.  Eat immediately or store in refrigerator.

The flavors of ginger and orange are magical together—and the whole process was very easy.  My dipping and drying techniques definitely need work… and I will be experimenting with taking the glaze up to the hard ball stage when next year’s bounty arrives.    These were devoured in under an hour (some while still warm)—mission accomplished!

For an interesting discussion about cooking stages in candy making see:

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5 thoughts on “Ginger Glazed Oranges

  1. Tammy

    Those are beautiful! Would they be good in a cocktail? My sis-in-law made me a jar of kumquats in syrup that are just delicious also. Ginger is a great addition.

  2. Candice

    What a good way to use up those not-likely-to-be-touched pieces of citrus fruit! Even though composting is better than the city garbage option, I prefer to see our food consumed by people, and it’s frustrating to add once perfectly good fruit to the pile of bits, pieces and peelings that make up our compost. Thanks for the great post! I’ll definitely have to give it a try.

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