The weather outside is murky. In the northern hemisphere, we are not quite past the mid-winter mark, and my body starts to long for a bit more sunlight during the day. So inside I try to raise my mood by letting a Christmas mood settle over my apartment. Lighting candles in the evening, hanging Christmas lights to come home to. Filling my apartment with the flavours of saffron and cinnamon. Everything to make my mood a bit brighter.

Three saffron candied orange slices are laid out on a blue plate with a decorative star anise. In the background is a red striped Christmas bauble and a red gingham cloth. — Saffron candied orange slices

This is also the time when I start to prepare our Christmas goodies. I start early with the things that can keep for longer in an airtight container or even better freeze to defrost closer to Christmas. I have collected some of my favourite go to Christmas recipes in one place. But I also use heaps of recipes from other creators. I love these cute rice crispie reindeers from Like mother like daughter. Or these Cranberry Brie Bites from Tbsp.

This past weekend I made my whole apartment smell of saffron and sweet oranges with just a spicy hint of star anise, when making candied saffron oranges.

Ingredients to make saffron candied orange slices with star anise. Three star anise, a pinch of saffron strings, a glass bowl of sugar and half of an orange. In the background, resting on a wooden cutting board, a stone mortar and pestle, a red striped Christmas bauble and a red gingham cloth. — Ingredients to make saffron candied orange slices with star anise

Not only are these so easy to make. But because it does take quite a while to cook it fills my whole apartment with heavenly Christmassy fragrance. At the same time, it is a very low maintenance recipe. Except for turning the orange slices a few times, they will sort themselves on the stove.

I like to combine the sweetness of the saffron with the spicy fragrance of the star anise, but there are other combinations you can try. Saffron and cloves for example.
If you prefer a plain version, there are some great recipes out there for plain candied oranges.

Cutting orange slices just right

To get best result, slice the oranges to just the right width. It’s a bit like Goldilocks to find what is just right for you. I feel that about 3 millimeter is just right for me to get a balanced taste of the oranges itself and the sugar syrup mix. Thinner and it will be difficult to turn them in the sugar water without breaking. Thicker you will need to cook them for longer to get the same flavours.

Eight saffron candied orange slices drying on a wire rack after cooking. — Saffron candied orange slices drying after cooking.

Addition

If you have the time and you want it even more festive, you can dip the oranges in chocolate once they have dried, this usually takes about two days. Melt chocolate in a glass bowl over boiling water and dip half the orange slice in the melted chocolate, leave them to dry on a piece of parchment paper. Make it even more festive and sprinkle some crushed up candy canes and let them dry in the chocolate.
For a more intense saffron flavour, but this takes a bit more preparation, cook the sugar bath once, let it cool, put it in a glass container. I have a bunch of old class bottles and jars that I use for these occasions. Then leave it in the fridge for a few weeks and let it marinate. It depends on how long time you have. I have let mine rest for up to four weeks and did not have any problems with mold or any other problems.

Print Recipe

Candied Saffron Oranges

Sweet, fragrant oranges to make your home smell proper Christmassy

Prep Time15

Cook Time55

Drying time1

Total Time1 1 10

Course: Sweets

Keyword: oranges, saffron, spices

Servings: 4 slices

Ingredients

Sugar water

1 ½ cup water
1 cup sugar

Spices

3 star anise seeds
3 strings saffron

Fruit

½ orange – 4 slices

Instructions

Gently crush the spices in a mortel, to break them down a bit.
Slice orange thinly, about 3 millimeter each.
Add water, sugar and spices into a pot.
Bring to boil then add orange slices and simmer for 55 minutes, turn occasionally with kitchen thongs. Be careful so the slices don’t break.
Take out of sugar water and place on a wire rack and leave to dry for 24 hours.

Optional: Dip into sugar for a sparkling effect.

Optional: Dip half of the orange in melted dark chocolate and leave drying on the wiring rack.

Notes

Try to add other Christmas spices that compliments these flavours, like cloves or cinnamon.

You can reuse the sugar water for more oranges, just make sure it doesn’t boil dry.

Variations

Try to add other Christmas spices that compliments these tastes, like cloves or cinnamon.

For more quick and easy Christmas recipes try my Easy puff pastry apple cups and Cinnamon roll using puff pastry.