This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read our full disclosure for more information.
If you live in Arizona like me, you know that it is citrus season. Citrus trees are incredibly bountiful, which means they give us a lot of fruit. In fact, they give us so much fruit that many people face the burden of abundance. I definitely have been facing that this year helping my mom preserve the citrus from her trees! It has been a tiring, but fruitful process.
This recipe is amazing! We only made a handful of these this year, and we are already planning on making more next year. These Spiced Honey Orange Slices are warm and cozy and they remind me of Christmas. Made with cinnamon, cloves, and allspice, these oranges have such a comforting taste that will keep you coming back for more!
Ways to Use Spiced Orange Slices
These orange slices can be used in countless ways. The slices themselves are amazing on salad, as a dessert topping, or just eaten straight. The syrup is even more versatile! It would be delicious as a sweetener in tea, a marinade for chicken, and in salad dressings. These oranges can also be used to flavor drinks and cocktails. If you have more ways to use them, please share in the comments below!
Beware of Reactive Cookware
When it comes to using citrus, you need to keep in mind that you can not use it with reactive metals. Reactive metals are metals that react with acid, releasing metal into the food, creating a metallic flavor, and sometimes an off-putting color. Be careful! Aluminum, copper, and cast iron are all reactive. Using pots or utensils made from these materials can ruin your citrus!
Don’t worry, you likely have a nonreactive pot and utensils in your home as well. Some examples of non-reactive cookware are stainless steel pots, enameled cast iron Dutch ovens, ceramic coated pots, and pots coated with a non-stick surface. If you are unsure if your utensils are stainless steel or some other type of metal, it is best to play it safe and use plastic or wooden utensils.
Canning
This recipe includes the waterbath canning process, however it is not an in depth guide to waterbath canning. Be sure to familiarize yourself with the proper steps needed when canning. I love canning because it allows me to create a shelf stable product that can be used months from now. If you do not want to can this recipe, you do not have to. You can simply put it in jars and refrigerate it, but keep in mind it will not keep nearly as long this way.
Canning Equipment
If you are planning on canning these spiced honey orange slices, there is some equipment you will need.
First of all, you will need a waterbath canner. If you do not have one, any large pot that has enough space to cover your jars by 2 inches of water will do. You will need to use a canning rack in your pot. This will prevent your jars from breaking.
You will also need canning jars, rings, and lids. Be sure to use new lids. It is not recommended to reuse canning lids because the seals get worn out. Additionally, you will need a jar lifter, canning funnel, and a bubble remover. If you do not have a bubble remover, you can use a small silicone spatula or a butter knife.
I hope you enjoy this recipe and it becomes a staple in your pantry, like it is becoming in mine!
Spiced Honey Orange Slices
Equipment
- Cheesecloth
- 1 Waterbath Canner (Any pot large enough to cover your jars by 2 inches of water without boiling over will do! Be sure to put a canning rack in the bottom to prevent jars from breaking.)
- 1 Jar Lifter
- 6 half pint canning jars
- 6 canning rings and lids
- 1 Canning Bubble Remover (If you do not have one you can use a silicon scraper or even a butter knife.)
Ingredients
- 6 cinnamon sticks
- 4 tsp whole cloves
- 3 tsp whole allspice
- 5 1/4 lbs oranges
- 2 1/2 cups sugar
- 2 1/2 cups honey. I recommend local honey!
- 1/3 cup lemon juice, preferably fresh, although you can use bottled lemon juice
Instructions
Making the Orange Slices
- Wash your oranges thoroughly, then pat them dry. This recipe includes the peels, so be sure to remove all dirt from the outside of the oranges.
- Time to slice the oranges! Slice both ends of the orange off, then cut it in half lengthwise. Slice the orange into thin half moons, about a quarter inch wide. Be sure to remove the seeds as you go. Repeat with all oranges.
- Add the oranges to a large pot, at least 6 quarts. Add enough water to cover the oranges, then bring them up to a boil. Once boiling, turn down the heat and simmer for 15 minutes, or until the peels have softened.
- While the oranges are boiling, create your spice bag. To do so, break cinnamon sticks into smaller pieces, about 1 ½ inches long. Cut a square of cheese cloth, then place the cinnamon sticks, cloves, and allspice in the middle. Tie the cheesecloth around the spices to create your spice bag.
- Once the oranges have softened, drain off the water and set aside the oranges.
- Rinse the pot, then add sugar, honey, and lemon juice. Turn on the heat, and bring the mixture to a boil. Be sure to stir the mixture occasionally to prevent burning. Once the sugar is dissolved, add in the orange slices and the spice bag.
- Bring this mixture up to a boil, then simmer for 40 minutes. The orange slices should be glazed in a syrup. Discard the spice bag.
Canning
- Time to pack your jars! Begin heating up your waterbath canner now. Be sure your jars are clean and do not have any chips on the rim before beginning this process!
- Place your canning funnel on your first jar. Using a slotted spoon, pack the orange slices into the jar. Be sure to leave a half inch of headspace.
- Once you have filled all of your jars with the slices, go back and top each jar off with syrup. Again, be sure to leave a half inch of headspace.
- Remove any bubbles from the jars, then add more syrup if necessary to maintain a half inch of headspace.
- Wipe the rim of the jars with vinegar, then add the lids and rings. Tighten until fingertip tight.
- Add jars to the waterbath canner. Double check that your jars are covered by 1 – 2 inches of water. Bring the canner up to a boil and process for 10 minutes. Your processing time begins once the canner is boiling. Be sure to adjust your canning time for your altitude!
Currently trying this recipe out. I am wondering how often you stir the oranges, if you even do. They are delicate after they’ve been boiled for the 15 minutes. I don’t want to tear them up needlessly. Looking forward to giving these as gifts this year along with my usual canned goods!
Hi Kristi! Great Question! I do stir the oranges gently every about 5-10 minutes once the sugar has been added to prevent the sugar from scorching to the bottom of the pot. My orange slices remined in pretty large pieces through this process so I would not worry too much. If you want to make sure they stay large, be sure to simmer softly (avoid a hard boil) and when stirring focus on scraping the bottom of the pot more than stirring the contents. I hope that these turned out lovely for your presents!