Candied Oranges
Sweet, tart and easy-to-make candied oranges! These elegant citrus garnishes can decorate all sorts of desserts & drinks. And also make for wonderful homemade gifts.
Servings: 12
Ingredients
- 4 citrus such as oranges blood oranges and lemons
- 8 cups water divided
- 4 cups granulated sugar
Instructions
- Add 4 cups of the water to a large saucepan and bring to a boil over high heat. Add all the citrus slices and let boil for 2 minutes. With a slotted spoon, take all of them out and momentarily set aside.
- In the same saucepan, add the remaining 4 cups water and the sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.
- Turn the heat to medium-low and add all the boiled citrus back in. Simmer for 45-60 minutes or until rinds are slightly translucent. Gently swirl the oranges every 15 minutes to make sure they are evenly coated with the sugar water.
- Transfer the slices to a cooling rack set over a large baking sheet. Let them sit for up to 24 hours or until dry.
- Use immediately or store citrus in an airtight container in the refrigerator for up to 1 month.
Notes
- When possible, buy local citrus grown sustainably.
- For easy cleaning, place parchment paper under the drying rack to catch all the citrus drippings.
- Plan ahead. Remember the candied oranges need 24 hours to completely dry.
- Candied oranges keep for a few months stored in an airtight container in a cool place.
- The simple syrup can be and re-used in cocktails and more.