Candied Oranges
A treat, a decoration for baked goods, a prop for a photo shoot! Fragrant rounds of orange in a life-affirming orange color are a real cure for the blues! They don't take much time to make. The candied slices come out pliable and packed with flavor.
Cooking method
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Step 1:
To make the candied slices, all you'll need is oranges, granulated sugar, and water. Wash the oranges under running water. You can pat the fruit dry with paper towels.
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Step 2:
Using the channeling tip on a vegetable peeler, you can cut lengthwise grooves in the peel that run from one "pole" of the orange to the other — like meridians on a globe :) Then the candied slices will turn out shaped like pretty little flowers.
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Step 3:
Cut the oranges into slices about five millimeters thick. And remove all the seeds.
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Step 4:
If you make the slices any thinner, they may burn during baking in the oven.
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Step 5:
Put the orange slices in a pot, pour in filtered water, and add the sugar. Set two tablespoons of sugar aside for sprinkling later. Cook the oranges in the sugar syrup over medium heat for twenty minutes after it boils, stirring occasionally. This is said to draw the excess bitterness out of the peel.
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Step 6:
After that, use a slotted spoon to transfer the candied slices to a baking sheet lined with good-quality parchment paper, which keeps them from sticking. I use a non-stick Teflon mat. Sprinkle them with the reserved sugar and dry the candied slices in the oven at 150°C for fifteen minutes. It may take a little more or less time — it all depends on whether you want moist or drier candied slices.
- Don't pour out the syrup from the candied slices! It can make an excellent soak for sponge-cake layers, for instance. I also noticed that if you remove the seeds from the orange slices after cooking, the flesh holds together better. The candied slices come out sweet and quite flexible — they don't break when bent, but spring back into shape. I see two main uses for these candied slices. The first is serving them as a treat on their own. The second is as a decoration for baked goods. For the first, bake the slices for less time (so they stay moist but supple); for the second, a little longer. Go by the color of the slices and how moist they are. Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Oranges - 36 kcal/100g
- Water - 0 kcal/100g
