Orange Slice Recipe

Prepare oranges

Peel the 3 large navel oranges, remove as much of the white pith as possible, and segment them over a bowl to catch juices. Remove membranes so you have clean orange segments and reserve any juice that collects.

Combine base ingredients

In a medium saucepan, combine 120 ml water, granulated sugar (1 cup), 2 tablespoons fresh lemon juice, and the reserved orange juice from segmenting. Stir to dissolve sugar. Add the orange segments and 1 teaspoon finely grated orange zest.

Thicken the filling

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a smooth slurry. When the orange mixture is simmering, slowly whisk in the cornstarch slurry. Continue simmering for 2–3 minutes until the liquid thickens and becomes glossy.

Finish filling

Remove the pan from heat and stir in 1 tablespoon unsalted butter until melted and incorporated to give the filling a silky finish. Taste and adjust sweetness or acidity with up to 1 teaspoon more lemon juice or 1–2 teaspoons sugar if desired. Let cool slightly (10–15 minutes) so it sets a bit before assembly.

In a small bowl, whisk 3 tablespoons powdered sugar with 2 tablespoons fresh orange juice and 1 teaspoon vanilla extract until smooth. The glaze should be pourable but slightly thick; if too thick add a few drops of orange juice, if too thin add a little more powdered sugar. Set aside.

Spoon or cut the cooled orange filling into serving plates or onto a prepared tartlet/cracker if using as a canapé. Arrange thin orange slices from the additional small orange on top for an attractive cross-section “orange slice” look.

Drizzle the citrus glaze over the top in a thin stream, then garnish with mint leaves if using. Allow the assembled slices to rest 5–10 minutes so the glaze sets slightly before serving.

Serve at room temperature or lightly chilled. Leftovers can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving for best flavor.