Navel Oranges with Caramel

Navel Oranges with Caramel

This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at

Oranges and caramel are a classic duo: both are great alone, but they’re really terrific when paired together. You won’t believe how easy it is to pull this bright orange and crispy caramel flecked dish together. The juicy oranges are so refreshing. If you have any leftover, refrigerate and have them for breakfast. They are sublime!

It’s that easy: Navels are best here because they are seedless. And though you may pick the seeds from seeded oranges, the dish just won’t be the same. Navel oranges are available year-round, but this dish really sparkles with fresh seasonal navel oranges. If you want to gild the lily, serve the oranges with a scoop of orange sorbet.

Looking for more time saving celebratory side-dishes? Click here to discover all of my favorites!

Navel Oranges with Caramel

Hands-on Time: 30 minutes
Start-to-Finish: 30 minutes
Serves 6


  • 5 navel oranges
  • Sprinkle of salt
  • 2/3 cup sugar
  • 1/4 cup water


  1. Peel and slice the oranges and arrange them on a heatproof plate. Sprinkle lightly with salt.
  2. In a small saucepan, heat the sugar and water over medium-high heat. Don’t stir. Swirl the pan to wet down the sugar and a few times more to melt the sugar evenly. About 2 or 3 minutes after the sugar has melted (about 6 minutes total) and it is liquid, the syrup will begin to amber. At this point watch the syrup carefully as it will brown quickly. Once the sugar is a medium amber, remove it from the heat and drizzle it evenly over the oranges.
  3. Serve while the caramel is crunchy or keep in the refrigerator for up to 1 day.
  4. Make-ahead: The hard caramel will melt into a delicious caramel syrup if the oranges are held covered and refrigerated for more than 4 hours. (We like it both ways at our house.)

Navel Oranges with Caramel

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