Recipe below! I have a special love for oranges in general and candied ones in particular. They remind me of happy memories. And although I have tried making candied oranges in the past, they never came out exactly as I wanted them. My talented friend Mary of @fromtheorangekitchen was kind enough to share her recipe and I personally think the results were rather pretty! Find Mary’s recipe below for the perfect candied orange.
Candied Oranges
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- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
I have a special love for oranges in general and candied ones in particular. They remind me of happy memories. And although I have tried making candied oranges in the past, they never came out exactly as I wanted them. My talented friend Mary of @fromtheorangekitchen was kind enough to share her recipe and I personally think the results were rather pretty! Find Mary’s recipe below for the perfect candied orange.
Ingredients
- 1.5 cups of sugar
- 1-2 cinnamon sticks
- 2 star anise
- 3-4 cloves
- 4-5 firm oranges, scrubbed with warm soapy water, washed and dried (Lemon or blood orange slices work as well.)
METHOD
- 1)
Make the sugar syrup by combining the sugar with 1 cup of water.
- 2)
Add to that the cinnamon sticks, the star anise and the cloves.
- 3)
Bring it to a boil then lower the heat and let it simmer for couple of minutes.
- 4)
You don’t want the syrup to be too thick.
- 5)
Let it cool for few minutes.
- 6)
Slice the oranges very thinly, it helps if they are cold.
- 7)
Place them in a deep dish and cover them with the cooled syrup.
- 8)
The orange slices should be submerged in the syrup.
- 9)
Let them soak for 30min to an hour.
- 10)
Preheat your oven to 100C Take the orange slices out of the syrup, draining all the excess, and place them in a single layer on a baking sheet covered with non-stick baking or parchment paper.
- 11)
Bake them for 1.5 to 3 hours (depending on the thickness of your slices and how dry and crispy you want them) until the oranges are dried up and crispy.
- 12)
Flip them once or twice during baking.
- 13)
Save the syrup to use in drinks or desserts as it has a lot of flavor from all the spices and the oranges.
- 14)
A piece of advice from Mary, “If you are going to keep them for few days make sure they are completely dried, but if you are going to use them right away you can leave a little bit of moisture in them. They will be delicious to snack on.”