Orange Compote with Candied Orange Threads


This is a perfect recipe to try with a mix of oranges—Valencias, Cara Cara navels, and blood oranges—to taste the subtle flavor differences.

  • 4Servings


  • 3 wide strips orange zest, sliced into long, thin slivers
  • 1/3 cup sugar
  • 1 cinnamon stick
  • 1 Tbs. orange-flower water
  • 8 oranges, peel and pith removed, sliced into rounds


1. Bring 1 cup water to a boil in saucepan. Add orange zest, and simmer 4 minutes. Drain, and rinse under cold water.

2. Bring 2/3 cup water, sugar, cinnamon stick, and orange zest to a boil in same saucepan, swirling pan to help sugar dissolve. Boil 7 minutes, or until liquid is reduced by half and mixture is thick and syrupy. Remove from heat, and stir in orange-flower water.

3. Arrange orange rounds in shallow dish. Pour orange syrup over fruit, and nestle cinnamon stick among slices. Cover and refrigerate 2 hours, or overnight. Serve garnished with mint sprigs, if desired.

Nutrition Information

  • Calories: 205
  • Carbohydrate Content: 53 g
  • Fat Content: 0.5 g
  • Fiber Content: 7 g
  • Protein Content: 3 g
  • Sodium Content: 3 mg
  • Sugar Content: 40 g