Recipe information
Yield
makes enough for 12 cupcakes
Ingredients
2 small navel oranges
1 cup sugar
1 cup water
Preparation
Step 1
Wash the oranges, trim off tops and bottoms, and cut oranges into 1/8-inch-thick slices (12 total). Remove seeds.
Step 2
Bring sugar and the water to a boil in a large saucepan over medium heat; boil, stirring, until clear, about 5 minutes. Add enough orange slices to fit in one layer; simmer, turning slices occasionally, 20 to 40 minutes (depending on toughness of rinds), or until translucent but still orange in color. Using a slotted spoon, transfer slices to a heatproof container. Repeat with remaining slices. Pour the syrup into container with slices; let cool completely. Orange slices can be refrigerated up to 1 week in airtight containers.
