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A close up looking down into the jars of confit orange slices.

Easy Confit Orange Slices

These beautifully soft, sweet and sticky confit orange slices are really simple to make. Using only three ingredients, they only take 10 minutes to prepare before being put in the oven to slowly bake in a sugar syrup. This is a great way to use up oranges when they are in season and the confit will last for months in the fridge. They are very addictive so be warned! They also make a wonderful gift if you are willing to part with them!
Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 1 hour 55 minutes
Course: Condiment, Dessert, Sweet
Cuisine: Australian
Keyword: candied orange slices, candied oranges, condiment, confit orange slices, oranges, sweet
Calories: 2181kcal
Author: Katrina | Katy's Food Finds


  • large ovenproof baking dish - I used a large rectangle lasagne dish (30cm x 21cm)
  • medium sized heavy based saucepan


  • 4 oranges thinly sliced, no thicker than 3mm
  • 500 g caster sugar
  • 750 ml water


  • Preheat the oven to 150°C.
  • Clean and scrub the oranges. Slice oranges thinly using a sharp knife or mandoline slicer. Discard the ends. Lay the orange slices in the baking dish so they are slightly overlapping.
  • To make the Sugar Syrup: place the sugar and water into the saucepan over low heat and stir until the sugar is dissolved. Increase the heat to high, and bring to the boil. Reduce heat to medium and cook 10-15 minutes until liquid reduces and thickens slightly.
    Pour the syrup over the orange slices. Place a baking sheet cut to the size of the dish, directly on top of the orange slices and press down slightly. Cover and seal the baking dish with aluminium foil or a lid.
  • Bake covered, in the preheated oven for 1 hour. Remove foil and baking paper and return to the oven for another 45 minutes to 1 hour, to allow the syrup to reduce more.
    Remove from the oven. Set the dish aside and let the orange slices cool completely in the syrup before removing them carefully to sterilised jars. Pour over the syrup and seal. Store the jars in the fridge for up to 2 months.


Once you have made these Confit Orange Slices, you can also make Candied Orange Slices as well. I often take half the batch of confit slices and candy them.
They take a little longer, but I thought I would include these extra steps if you would like to make them.
Candied Orange Slices: Once the orange slices have cooled in the syrup, carefully place them in a single layer on a wire rack over a baking tray (to catch any drips).  Leave them to dry at room temperature for 24 hours or until the orange slices are only just sticky to the touch. Store them in an airtight container, in the fridge for up to 2 months.
Sugar coated Candied Orange Slices: As above, but let them dry at room temperature for up to 48 hours or until they are barely sticky to the touch. Coat them in white sugar and store in an airtight container in a cool place or refrigerate. Will last up to 2 months.


Calories: 2181kcal | Carbohydrates: 561g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 948mg | Fiber: 13g | Sugar: 548g | Vitamin A: 1179IU | Vitamin C: 279mg | Calcium: 232mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!