Candied oranges — classic recipe with untreated oranges
Candied oranges look like professional pâtisserie but are made at home with three ingredients and a little patience. For decorating cakes, dipping in chocolate, adding to bakes or simply eating as a treat. One of those small luxuries that justify having real oranges at home.
The key: use oranges with no post-harvest treatment. This recipe uses the whole orange — peel included.
Ingredients
— 1 Valencia table orange
— 5 tablespoons sugar
— 100 ml water
Candied slices
1. Cut the orange into the thinnest possible slices.
2. Heat sugar and water until dissolved.
3. Add slices one by one. Cook at low heat for 10-15 minutes until a thick syrup forms and slices turn golden.
4. Drain on a rack. Cool. Keeps in the fridge for several days.
Candied peel
Peel the orange with a vegetable peeler (no white pith). Cut into strips. Cook in syrup (equal parts water and sugar) for 15 minutes at low heat until translucent.
Dipped in dark chocolate, the peel becomes truffles. No exaggeration.
Frequently asked questions
Why untreated oranges?
Because the whole peel is candied. Waxes and fungicides would end up in the syrup.
