Candied Orange Slices in Syrup

Wednesday, June 19, 2019

Candied Orange Slices in Syrup

The fascination with citrus – and orange in particular – continues! Regular readers will have realized by now that I’m fascinated by citrus fruit and their applications in the culinary world: both to the savoury and the sweet sides. Examples on this blog include:

Orange slices in syrup is a form of sugar preserved orange with as wide a variety of applications as is circumscribed by the innovative cook’s imagination. Applications include:

Cake decoration and as an ingredient to emphasize orange or citrus flavours.
Savoury dishes such as baked orange chicken or pan fried pork where the intense orange flavour is required to add an element of sophistication or a hint of Asia in combination with coconut or roasted sesame seed oil.
An ingredient for smoothies where the syrup and sugar soaked fruit adds both sweetness and depth of flavour.
Cocktails: both sweet and bitter – let your imagination run free and soar.

Blanching the orange fruit slices before sugar preservation tempers the astringency and bitterness so often associated with orange peel. Particularly older orange fruit benefit tremendously from preservation in syrup as the process concentrates and sharpens the oft bland flavour and taste of fruit past their prime but not yet ready to be discarded.

And a dash of salt in the final, concentrated syrup lifts and dramatically brightens the flavour of the preserved slices to an elevated lustre.

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CANDIED ORANGE SLICES IN SYRUP

– PRINT RECIPE –

Recipe yields:

± 10 - 12 Slices

Preparation time:

± 20 Minutes

Cooking time:

90 Minutes

Difficulty level:

Easy

Ingredients:

Medium oranges, sliced into 6mm – 7mm thick rounds	2½ (±300g)
Boiling water	500ml x 2
White sugar	200g

Salt	1.25ml

Method:

Wash the oranges thoroughly. Cut crosswise into even slices 6mm – 7mm thick. Transfer to a medium sauce pan.
Add the first portion of boiling water and bring to a boil over medium heat. Turn the heat immediately down to low once boiling to allow the liquid to lightly simmer. Simmer for 5 minutes. Drain and reserve the cooking liquid.
Repeat the blanching step with the second portion of boiling water. Discard the cooking liquid.
Carefully set the blanched orange slices aside. Return the first batch of cooking liquid to the saucepan, add the sugar and bring to a boil over medium heat. Boil until the sugar is dissolved and turn the heat down to low to allow the syrup to simmer gently.
Gently return the blanched orange slices to the simmering syrup, cover the pan and simmer approx. 40 minutes or until the white of the peel becomes semi-translucent in appearance. Remove from the heat and carefully fish the slices out with a slotted spoon. Cover the slices and set aside until needed.
Boil the remaining syrup down by approx. 30% - 40% to concentrate it. This will require more or less 15 minutes. Remove from the heat and add the salt. Be careful as the hot syrup may bubble up vigorously on adding the salt. Stir until the salt is dissolved and gently return the candied orange slices to the hot syrup. Mix gently to thoroughly coat the slices in hot syrup.
Cover the pan and set aside until cooled to room temperature. Transfer the candied orange slices and syrup to a suitable container and refrigerate.

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Translucent Candied Orange Slices in Syrup

Comments:

At all times should the blanching liquid and syrup only simmer otherwise damage will result to the fruit segments and final product will appear tatty & torn.
The refrigerated orange slices in syrup will remain good to use for up to 3 months. Turn the slices regularly as the syrup will not be enough to entirely cover the candied slices and mold may form on the surface of the slices if not turned.

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