MISE EN PLACE THE CANDIED ORANGE SLICES
Freshly sliced oranges.
Simmering fresh orange slices.
- Add the oranges to cold water, and bring the water to a gentle simmer.
- Simmer for 3 minutes
- Carefully remove the oranges with the hand held strainer, drain the liquid and repeat.
- Blanching twice will remove any bitterness without removing the strong orange flavor.
Blanched and drying orange slices.
CANDY THE ORANGE SLICES
- Dissolve the sugar and water over high heat, stirring constantly.
- When the sugar is dissolved, add the orange slices, and simmer gently for 45 minutes to 1 hour.
- They are done when the rind is very soft and translucent.
- Carefully remove the slices and let drain on a rack.
- OPTIONAL: At this point, you can dip the wet slices in granulated sugar to coat.
BAKING AND DRYING THE ORANGE SLICES
- Preheat the oven temperature to 200F.
- Place the oranges on perforated or standard trays into a preheated 200F oven --- convection setting.
- Dry the oranges for about 30-50 minutes.
- They are done when they look caramelized, and are no longer wet. The slices must remain flexible and still have moisture in them, so that when they cool, they will be chewy and juicy.
- If you let them dry too long, when they cool, they'll become hard hockey pucks.
- NOTE ON DRYING: The amount of drying time will depend on how thick you cut the oranges, and how long you let them drain after blanching and simmering them in syrup. Keep in mind that as the sugar cools, the orange slices will stiffen and become chewy.
A dried candied orange slice on perforated trays.
Candied Orange Slices drying on perforated trays.
STORING THE ORANGE SLICES
- Store cold in a glass container. Will keep in the refrigerator for several weeks. If they are gifts, they can be wrapped in cellophane and refrigerated. (If left at room temperature, the excess moisture will develop mold rather quickly)
- NOTE: Blanching at a gushing boil will be too harsh on the orange flesh, causing it to break apar