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Hi Bold Bakers!
These simply delicious caramel oranges are the perfect easy spring dessert or appetizer! I love to serve them with ice cream, or Greek yogurt, or on top of a citrus olive oil cake, but they also work so wonderfully on top of a fresh salad, bringing sweet and zesty notes when paired with a homemade oil and vinegar dressing.
Any leftover oranges go great on top of French toast for the next day’s breakfast—or just eaten out of the refrigerator with a fork whenever you happen to pass through the kitchen!
The oranges turn out so juicy and fresh, and the rich caramel sauce is so surprisingly delicious for such a simple recipe. A simple, citrusy dessert is just what a person needs to shake off the winter blues and get ready for warm spring weather!
What Are Caramel Oranges?
Caramel oranges are a simple dessert made with fresh, juicy oranges and topped with a delicious caramel sauce made of sugar and orange juice and spiced with cinnamon. I always add some salt to bring out the flavors and garnish it with some refreshing fresh mint. The taste is a perfect combination of tart and sweet, and the recipe comes together within just minutes!
What You Need To Make Caramel Oranges
How To Make Caramel Oranges
This simple recipe comes together in just minutes, and the end product is a wonderfully sweet, tart, zesty dish! Here is how you make caramel oranges (and don’t forget to get the full recipe with measurements, on the page down below):
- Using a sharp knife, cut away the peel and pith of the oranges. Then, slice the oranges crosswise into 4 or 5 slices.
- Lay the slices of the oranges, slightly overlapping, in a 9×13 inch (22x23cm) dish.
- Combine the sugar, ¼ cup (2oz/57ml) orange juice, and the cinnamon stick in a small saucepan over medium heat. Stir the mixture occasionally until it comes to a simmer.
- Stop stirring and let the mixture simmer for a few minutes until it has turned a rich brown.
- Remove the mixture from the heat and slowly stir in the remaining orange juice (it will bubble a lot, so be prepared!). If the caramel hardens, return the saucepan briefly to the heat and stir until it melts.
- Remove the cinnamon stick and pour the sauce over the oranges. Then, sprinkle the chopped mint over the oranges, cover, and let the oranges marinate for 2 hours at room temperature before serving.
Gemma’s Pro Chef Tips For Making Caramel Oranges
- Serve these oranges with ice cream, Greek yogurt, lemon pound cake, citrus olive oil cake, or cheesecake!
- Serve any leftover caramel oranges the next day on top of homemade French toast.
- If you have access to other orange varieties like blood oranges, Cara Cara oranges, or tangelos, try this recipe with all or a combination of these!
- You can replace the cinnamon with a few cardamom pods for a different type of spice.
- Play with textures and sprinkle on some chopped walnuts, pistachios, or pomegranate seeds before serving!
How Do I Store Caramel Oranges?
I prefer to eat caramel oranges the day they are made, but you can store them covered in the refrigerator overnight. Serve them the next day as a snack by themselves or on top of French toast!
Make More Fruit Desserts!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Prep Time 10 mins
Marinate for 2 hrs
My simply delicious caramel oranges recipe is the perfect easy spring dessert or appetizer — they go well with ice cream, yogurt, on cakes, or even on their own!
Author: Gemma Stafford
Servings: 6 servings
- 6 medium navel oranges
- 1 cup (8oz/225g) granulated sugar
- ¼ cup (2floz/57ml) plus a ½ cup (4floz/115ml) orange juice (divided)
- 1 cinnamon stick
- ¼ teaspoon salt
- chopped fresh mint (to garnish)
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 9x13 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.