Candied Blood Oranges
Candied Blood Oranges
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  • 3 blood oranges, scrubbed clean
  • 4 cups (840 g) sugar
  • 3 cups (750 ml) water
  • Preparation
  • On a work surface, slice and discard both ends of the oranges. Cut each orange into -inch (5 mm) thick slices. Remove any seeds. Set aside.
  • In a large pot over medium heat, bring the water and 3 cups (630 g) of the sugar to a boil. Add the orange slices and simmer over low heat for 10 minutes. Remove from the heat. Let cool in the pot for 1 hour and 30 minutes.
  • Bring the oranges and syrup back to a boil, adding cup (70 g) of the sugar. Simmer over low heat for 5 minutes. Let cool for 1 hour and 30 minutes off the heat. Repeat the cooking and cooling process twice more, stirring gently a few times so the oranges cook evenly. Let the candied slices cool for 1 hour and 30 minutes in the syrup in the pot. The slices are candied when the peel turns translucent.
  • Place a wire rack over a baking sheet. Drain the oranges and lay each slice flat on the rack. Let dry for 24 hours, turning after 12 hours (see note).
  • The candied orange slices will keep for several weeks in an airtight container in a cool, dry place. To prevent the slices from sticking together, place them between squares of parchment paper.
  • Description
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