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Candied oranges are a simple and fairly quick treat to make. In addition to a gummy-like snack, candied oranges can also be used as a garnish, a flavor additive,

Step 1: Ingredients

-oranges

-1 cup caster sugar

-1 cup water

Step 2: Prep

Wash your oranges and then either with a mandolin slicer or a sharp knife, slice your oranges as thin as you can. Bring a pot of water to boil and set up an ice bath.

Step 3: Blanch

Next, add the sliced oranges to the boiling water for about a minute. Quickly remove the fruit from boiling water and put in the ice bath. This process is called “blanching” and it helps fruits/veggies keep their bright colors.

Step 4: Cook

In the same pan, bring 1 cup of water and 1 cup of sugar to a boil. Stir frequently until the sugar is dissolved. Once sugar is dissolved, add oranges and lower heat. Simmer until the rinds becomes translucent---anywhere from 30-60 minutes. In addition to the rind becoming translucent, the sugar water will also become a thick syrup.

If possible, arrange slices so that they are not overlapping.

Step 5: Candy!

When the rinds are translucent and you're satisfied they oranges are well cooked, remove them from the pan and onto a wire rack or cookie sheet lined with parchment and let cool.

Slice and enjoy or eat as is! Store in an airtight container for up to a month.

<p>yum - added water to really cook the oranges so they didnt cool hard enough - so am just putting in a low oven to finish them if they last that long</p>
<p>Thank you. I tried it. Well, first experience is first experience. Oranges didnt came up as candy looking as yours and still had that rinds bitterness. I think that is because they were very late to be sweet and juicy. And I think it's more sugar than 1:1 with water. Syrup was very good (I even pour it on some banana, yummy) but it wasn't thick enough as I suppose it should even after an hour of simmering.</p>
<p>i have candied just the peel and it requires boiling and rinsing the rinds three times before putting in the syrup. The recipe for oeels I had also had you cook until all the moisture eveaporates, then coat them in sugar before spreading to dry.</p><p>A restaurant in San Antonio, TX uses the orange halves left from sqeezing juice in the mornings. They candy the half orange as one unit, then use the syrup to make pecan pralines. They also candy sweet potatoes and pumpkin and may mix the three syrups together for the pralines.</p>
<p>They may not look as good as yours, but they make up for it in taste!</p><p>Thanks for making this.</p>
<p>Hey, this looks wonderful. Could you tell me if this would work with other fruit as well, please? </p>
I think you probably could candy other fruits using the same process, but I don't know if they would last as long as the citrus or hold up as well. Doesn't hurt to try and see :) If you do, let me know how it goes :)
<p>this orangeif diffrent from my country.</p>
<p>Do they taste as good as they are looking?=)</p>
They do! They also keep their texture (don't become mushy/gross) pretty well. I made the candied oranges last week and had some last night, they were great!

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