CANDIED ORANGE SLICES – A FOOD LOVER’S KITCHEN
Provided by: Laura
Total time: 50 minutes
Prep time: 5 minutes
Cook time: 45 minutes
|2 cup water|
|2 cup sugar|
- Wash oranges well. Cut each end off of the orange and discard. Slice remaining orange into 1/3 inch thick slices.
- In a large pot over medium high heat, stir the water and sugar until the sugar is dissolved. Bring to a gentle boil and add orange slices.
- Reduce the heat to med low until it is just barely simmering. Cook oranges until they are translucent, turning over at least once. 40-60 minutes depending on the size of the orange slice.
- Remove orange slices from the pot and place on a wire rack over a baking sheet covered in parchment paper to cool and dry overnight.
Calories 111 kcal, CarbohydrateContent 29 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 2 mg, FiberContent 1 g, SugarContent 28 g, UnsaturatedFatContent 2 g, ServingSize 1 serving
COLD CANDIED ORANGES RECIPE – NYT COOKING
Provided by: Gabrielle Hamilton
Total time: 2 hours
Yield: 6 candied oranges
|6 firm, juicy, seedless oranges with thin skins (recently I’ve been using Cara Cara oranges), no bigger than a baseball|
|6 cups granulated sugar|
- Bring a stainless-steel pot of water to a boil. (It should be large enough to hold the oranges submerged.)
- Wash and dry the oranges, and channel from stem to navel at 1/2-inch intervals, removing strips of peel while leaving the pith intact, until the oranges resemble those onion domes on Russian churches. (You need a good, sharp channeler, not a tiny-toothed zester for this one.)
- Place the oranges and their long, fat threads of channeled peel into the boiling water, and reduce to a simmer. Cover the oranges with a lid one size too small for the pot, to keep them submerged. Let them blanch for about 25 minutes to remove the harshest edge of their bitter nature. They should swell and soften but not collapse or split.
- Remove the oranges and zest from the simmering water with a slotted spoon, and set aside. Dump out the blanching water, and return the dry pot to the stove.
- In that same pot, combine the sugar with 6 cups water; bring the sugar water to a boil over medium-high, stirring until the sugar has dissolved, then allow to gently boil, and reduce for 10 minutes, uncovered. You want some water to evaporate and for the syrup to take on a little body.
- Carefully place blanched oranges and zest into the sugar syrup, and reduce heat to a very slow, lethargic simmer. Cover oranges with a parchment circle cut slightly larger than the circumference of the pot (by 1 inch is enough), then place the too-small lid on top of the parchment on top of the oranges, to keep them fully submerged (and sealed under the parchment) in the sluggishly simmering syrup.
- Cook the oranges in the syrup for about 45 minutes, checking on them frequently to keep the temperature quite slow and stable, until they take on a high gloss and appear vaguely translucent and jewel-like. (We have several induction burners that come with features that can hold a temperature, and I leave the oranges at around 170 degrees for most of the candying, sometimes with a little bump up to 180. But without a thermometer or an induction burner, just a visual slow, slow, slow bubble is a good cue.)
- Cool oranges and peels in their syrup for a full 24 hours before serving. This kind of “cures” them. They get even better after 48 hours. First, you’ll want to let them cool at room temperature until no longer warm to the touch, at least 4 hours, then refrigerate them until thoroughly chilled. The oranges last refrigerated for 1 month as long as they are submerged in that syrup.
- Serve very cold. Eat the whole thing, skin and all, with a knife and fork. It’s like a half glacéed fruit and half fresh fruit — refreshing, tonic, digestive and so great after dinner.
CANDIED ORANGE SLICES | JERNEJ KITCHEN
Provided by: Jernej Kitchen
Total time: 55 minutes
Prep time: 10 minutes
Yield: for 1 candied orange
|1 bio orange|
|200 ml water|
|150 g sugar (3/4 cup)|
- Cut the orange on 3 mm (0.1 inches) thick slices. Make sure you are using bio oranges that have an edible peel. Place a medium saucepan over high heat. Add water and sugar, stir to combine and let the sugar dissolve. You need to get a nice, translucent sugar syrup. Add the orange slices. The syrup should cover the oranges.
- Bring to a boil, then lower the heat. Cover with a lid and cook for about 45 minutes (low simmer). Remove from the heat and let the orange slices cool completely while still in the saucepan, covered with the syrup.
- You can use candied orange slices in three ways. Way number 1: Store the candied orange slices covered with syrup in an airtight container in a fridge for up to two months. They are great for decorating cakes. Way number 2: Drain the candied orange slices, then transfer to a wire rack for the orange slices to dry. Leave them to dry for about 24 hours at room temperature. This is a great way to store them later in a pantry. Store in an airtight container for 2 – 3 months or use them in pudding, mousse or panettone. Way number 3: Drain the candied orange slices, then transfer to a wire rack for the orange slices to dry. Leave them to dry for about 48 hours at room temperature, then cover them in white sugar. Store in an airtight container for up to 3 – 4 months. Great as a gift for Christmas.
ServingSize 4, Calories 259, SugarContent 65 g, SodiumContent 1 mg, FatContent 0.1 g, SaturatedFatContent 0g, TransFatContent 0 g, CarbohydrateContent 0 g, FiberContent 0.8 g, ProteinContent 0.3 g, CholesterolContent 0 mg