Winter time is here which means citrus fruit are in abundant supply and at their ripest. Making candied orange, blood orange or citrus is a great way to use up peels or the whole fruit. For edible garnish I like to use the candied slices or candied citrus peels. This technique works for all citrus and is perfect for garnishing drinks, cocktails, cakes, desserts or as is!
I find using blood oranges is the perfect pairing for a nice warm mug of mulled wine.
If you are using just the zest, it is best to trip off as much as the pith as you can and blanch the peels in boiling water for a few minutes to get rid of the bitterness. I found that if using slices, at least for blood oranges, they are not bitter when leaving whole but this could vary based on your fruit.
Since you are eating the zest it is advised to use organic fruit.
Don’t throw away the syrup mix these are cooked in either, it is perfect for cocktails!
Candied Blood Orange Slices
A sweet and citrusy candy perfect for garnishes or enjoying by itself.
Sugar for Dusting
Canding Orange Slices
Slice the orange into 1/8" slices. (You want to them to thick enough to hold up but not so thin they fall apart).
Combine sugar and water mixture into a medium saucepan and add the oranges.
Mix often and bring to a simmer and bring mixture to 230 F.
Remove from pan and let cool on rack or non-stick mat overnight.It is important to get the mixture to 230 as this is when it will candy. Note that water boils at 212 so this processes removes most of the water and leaves a sugary syrup.
Sugaring Orange Slices
Once the slices have cooled they will be slightly tacky still. Place them in a bowl of sugar to dust and store in an airtight container.