These Simply Delicious Caramel Oranges are a burst of sunshine on your plate, combining juicy citrus with a luscious caramel glaze. The oranges soak up the sweet, velvety sauce, creating a perfect balance of tangy and rich flavors. With just 10 minutes of prep and a 2-hour marinate, this effortless dessert feels indulgent yet refreshing. Each bite offers a delightful contrast of soft, tender fruit and a glossy, caramelized coating. It’s a treat that’s as beautiful as it is delicious, ideal for impressing guests or savoring solo. Perfect for any occasion, this recipe brings a touch of elegance to your table without any fuss.
The vibrant oranges paired with the smooth caramel create a sensory experience that’s both visually stunning and mouthwateringly satisfying. The marinating process enhances the natural sweetness of the fruit, while the caramel adds a luxurious depth of flavor. This dessert is light enough to enjoy after a meal yet decadent enough to feel like a special treat. Whether you’re hosting a dinner party or simply treating yourself, these caramel oranges are a crowd-pleaser that’s sure to leave everyone craving more. It’s a simple recipe with extraordinary results, proving that sometimes the best things come with minimal effort.
What You’ll Need
- 6 medium navel oranges (peeled and sliced)
- 1 cup (8oz/225g) granulated sugar
- ¼ cup (2floz/57ml) plus ½ cup (4floz/115ml) orange juice (divided, freshly squeezed or store-bought)
- 1 cinnamon stick (optional, for flavor)
- ¼ teaspoon salt
- Chopped fresh mint (for garnish, optional)
How to Make It
- Prepare the oranges: With a sharp knife, cut away the peel and pith of the oranges. Slice them crosswise into 4 or 5 slices. Arrange the slices, slightly overlapping, in a 9×13 inch (22x23cm) dish.
- Make the caramel: In a small saucepan over medium heat, combine the sugar, ¼ cup (2oz/57ml) orange juice, and the cinnamon stick. Stir occasionally until the mixture comes to a simmer.
- Simmer the caramel: Stop stirring and let the mixture simmer for a few minutes until it turns a rich brown color. Watch closely to avoid burning.
- Add remaining juice: Remove the saucepan from the heat and slowly stir in the remaining ½ cup (4oz/115ml) orange juice. Be cautious, as the mixture will bubble up. If the caramel hardens, return it to the heat briefly and stir until melted.
- Assemble and marinate: Remove the cinnamon stick and pour the caramel sauce over the oranges. Sprinkle with chopped mint, cover the dish, and let marinate at room temperature for 2 hours.
- Serve: These are best enjoyed the day they are made but can be stored in the refrigerator overnight. Serve as is or alongside pound cake, vanilla ice cream, or French toast.
Perfect Pairings for Caramel Oranges
These caramel oranges are a versatile treat! Serve them as a light dessert on their own, or elevate them by pairing with vanilla ice cream for a creamy contrast. They also make a delightful topping for pound cake or a sweet addition to French toast for a decadent breakfast. For a refreshing twist, try them alongside a dollop of Greek yogurt.
Storage and Serving Tips
These caramel oranges are best enjoyed the day they’re made, but you can store them in the refrigerator overnight in an airtight container. Let them come to room temperature before serving for the best flavor. If the caramel thickens too much, gently reheat it in the microwave or on the stovetop with a splash of orange juice to loosen it up.
Quick Prep Hacks
Save time by using pre-sliced oranges or a mandoline slicer for even, quick cuts. If you’re short on time, reduce the marinating time to 1 hour—though 2 hours is ideal for maximum flavor. For an even faster caramel sauce, use a candy thermometer to monitor the sugar mixture and avoid overcooking.
Recipe Variations to Try
Experiment with different citrus fruits like grapefruit or blood oranges for a unique twist. Swap the cinnamon stick for a vanilla bean or a pinch of cardamom to change up the flavor profile. For a boozy version, add a splash of Grand Marnier or rum to the caramel sauce.
Essential Equipment Notes
A sharp knife is key for cleanly removing the orange peel and pith. Use a heavy-bottomed saucepan for the caramel to ensure even heating and prevent burning. A 9×13 inch dish works perfectly for arranging the orange slices, but any shallow serving dish will do in a pinch.
Simply Delicious Caramel Oranges
Ingredients
- 6 medium navel oranges
- 1 cup granulated sugar 8oz/225g
- ¼ cup orange juice 2floz/57ml
- ½ cup orange juice 4floz/115ml
- 1 cinnamon stick
- ¼ teaspoon salt
- chopped fresh mint to garnish
Instructions
- With a sharp knife, cut away the peel and pith of the oranges, then slice them crosswise into 4 or 5 slices.
- Lay the slices, slightly overlapping, in a 9×13 inch (22x23cm) dish.
- In a small saucepan over medium heat, combine the sugar, ¼ cup (2oz/57ml) orange juice, and the cinnamon stick, stirring occasionally until the mixture comes to a simmer.
- Stop stirring and let the mixture simmer for a few minutes until it has turned a rich brown.
- Remove from the heat and slowly stir in the remaining orange juice (it will bubble up a lot). If the caramel hardens, return to the heat briefly and stir until the caramel melts.
- Remove the cinnamon stick and pour the sauce over the oranges.
- Lastly sprinkle over the chopped mint, cover, and let marinate for 2 hours at room temperature before serving.
- These are best the day they are made but they can be stored in the refrigerator overnight. Serve as is or to accompany pound cake, vanilla ice cream, or french toast.
