Low-FODMAP Three Ingredient Candied Orange Slices Recipe; Gluten-free, Vegan

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When I began planning the most amazing low-FODMAP Olive Oil Cake with Citrus and Almond, I realized that I would love to top it with candied oranges. What a great confection to have for other cake decorating (like my low-FODMAP Sour Cream Pound Cake), low-FODMAP Vanilla cupcakes, or just dipping in low-FODMAP hot fudge or low-FODMAP Chocolate.

These low-FODMAP Candied Orange Slices are simple, but take a little patience.  You need to soak the orange slices first to get rid of the bitterness, then boil them in a simple syrup mixture to sweeten them.  Finally, there is a need to dry them overnight or longer.

But once you are done, they are absolutely delicious!

This recipe is easily modified for lemon slices or other citrus fruits.

I suggest using medium to small sized oranges to make them the prettiest and easiest to handle.

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Or check out over 350 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Three Ingredient Candied Orange Slices Recipe; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Yield: 18-20 slices or 6-8 servings

Serving size: 2-3 slices, depending on size

Prep time: 10 minutes plus overnight to dry slices

Cook time: 70 minutes

Total time: 1H 20M plus overnight


  • 2 small oranges, such as tangelos or navel oranges, sliced into 3 mm slices
    • I used a mandolin slicer
  • 4 cups (1920 ml) water, divided into 2 cups and 2 cups
  • 2 cups (800 g) granulated sugar, plus more for coating


  • Fill a large bowl with ice water and have it ready to plunge the orange slices in
  • Put 2 cups of water in a large saucepan and bring to a boil over high heat
  • When boiling, add the orange slices and boil for 2 minutes.  Once done, transfer the orange slices to the bowl of ice water to cool and discard the boiled water in the saucepan
  • In the same saucepan, add the remaining 2 cups water and sugar
  • Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved
  • Turn the heat to medium-low and add the orange slices
  • Let the mixture simmer for 45-60 minutes on low heat or until the rinds are slightly translucent, stirring occasionally to coat the slices
  • Remove slices and lay them on a cooling rack over a sheet of wax paper or a baking sheet to catch drips
  • Let dry overnight, then store in airtight container in the fridge, or dip in sugar and then store

Great dipped in chocolate too!

Comments Rating 5 (1 review)

4 Responses

  1. Very yummy

    Very very tasty! I used a very large (2 pound) cara cara orange- I think it would have been better if I chose a variety with less pith as suggested in the recipe- the fruit is amazing but there’s a definite bitterness. We will definitely make these again.

  2. I made these with raspberry blood oranges (mostly because I love the color) and they’re a great alternative to candies!!! and not to mention they look so fancy. I also saved syrup they were simmering in as a simple orange syrup to use for cooking. Next time I think I’ll try adding some citric acid to mimic sour candy 😀

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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