Everybody has a few favourite tastes from their childhood memories. One of mine is candied orange sticks dipped in dark chocolate. I use to buy them from a corner bakery with my limited pocket money. That kind of homemade candied orange becomes one of my basic preparations which is never missing from my fridge, where ever I worked. I say fridge because I don’t want to make it too sweet and I don’t want to use any preservatives. That’s why I keep it in the fridge instead of a pantry. Sometimes I make them in rings (orange slices) which can be use for decorating cakes or desserts and/or 10mm cubes (chopped) that can be used in rich fruit cakes for Christmas, wedding cakes or Christmas puddings. The cubes make a perfect condiments in chocolate ganache for sandwiching gateaux. Just blending into a paste makes it ready to go orange flavouring for any dessert. Blending with some extra orange juice makes an extra ordinary orange sauce. So from now on don’t throw away orange peelings! Keep them in the freezer till you have enough to start or of course you can always do it right away with a whole orange 🙂
Weight Per Unit: 2000
Number of Units: 1
|Oranges (fresh, seedless)
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|Wash the oranges.
|Remove the stickers and stems.
|Boil in plenty of water.
|Discard the water.
|In plenty of new water.
|Discard the water.
|Simmer in new water ( Cover with a plate to keep water in pot ).
|1 hour after simmering starts.
|Wash in cold water.
|Wait till it cools down (can be overnight).
|Chop as desired.
|Drain the liquid.
|Mix with sugar.
|Wait till sugar is melted.
|At least half.
|Boil slowly till liquid evaporates.
|Depending on amount.
Orange skin has a very bitter after taste if it is not boiled before adding sugar. We change the water twice because the bitterness goes away with the water. Other reason for initial boiling is also removing any chemicals if there is any.
Rings If you like to produce candied orange rings, slice rings in 10mm thicknesses and place them on a flat oven tray by layering with sugar in between every layer. Place them in a medium heated oven till the liquid evaporates and thickens.
No Acid or glucose is necessary because the acid in the orange skin is enough to avoid crystalization.
I do not give any time for baking or final cooking because the more you cook or bake it, the thicker the consistency will be. For decoration purposes, it should be baked a little longer to end up with dryer pieces. For additions (to cream etc.), keeping it a little more juicy will make more sense. Wait till the sugar starts melting before final simmering to avoid caramelisation.