Here’s a simple recipe for candied oranges:
Ingredients:
4 medium-sized oranges
2 cups of water
2 cups of sugar (plus extra for coating)
1 teaspoon of lemon juice (optional, for brightness)
Instructions:
Prepare the Oranges:
Wash the oranges thoroughly to remove any wax or residue.
Slice the oranges into 1/4-inch thick rounds. Remove any seeds.
Blanch the Oranges:
Bring a pot of water to a boil.
Add the orange slices to the boiling water for about 1 minute to soften the peel and remove any bitterness.
Drain the oranges and set them aside.
Make the Syrup:
In the same pot, combine the 2 cups of water and 2 cups of sugar. Bring it to a simmer over medium heat, stirring occasionally to dissolve the sugar.
Once the sugar is dissolved, add the lemon juice (if using). Stir to combine.
Candy the Oranges:
Gently add the orange slices into the syrup and let them simmer for about 45 minutes to 1 hour, stirring occasionally. The syrup should become thicker and the oranges will start to soften.
The oranges are done when the syrup has thickened and the orange slices are translucent.
Dry the Candied Oranges:
Using tongs or a slotted spoon, remove the orange slices from the syrup and place them on a parchment paper-lined baking sheet.
Allow the slices to cool for 30 minutes to an hour. For a more “candied” texture, you can roll the slices in extra sugar while they’re still slightly tacky.
Optional: Coat with Sugar:
If you want a sugared finish, coat each slice in granulated sugar before placing them back on the baking sheet to dry completely. You can also skip this step for a more natural look.
Storage:
Once dried and cooled, store your candied oranges in an airtight container. They should last for up to a week at room temperature, or you can refrigerate them for longer shelf life.
Enjoy your delicious candied oranges! They make a great treat on their own, or you can use them to garnish cakes, cupcakes, or cocktails!
