Citrus is everywhere this time of year. And while stuffing yourself with fresh fruit while it’s around is a solid choice, those of us who tend towards gastronomic squirreling are on the look-out for interesting ways to preserve seasonal ingredients.
Unless you’re a serious marmalade lover (in which case you’ve probably sorted yourself out already) there aren’t a lot of ways to preserve citrus fruits. This simple technique can be used on all sorts of citrus and is an easy way to preserve some of these delicious treats while they’re plentiful.
This recipe calls for blood oranges, but that’s a personal preference. The deep colour they turn once they’re candied always come off as moody and brooding. If fruits had moods, and personalities. Which clearly they do.
Makes approximately 2 cups sliced candied oranges (depending on the size of the fruit)
This simple technique can be used on all sorts of citrus and is an easy way to preserve some of these delicious treats while they’re plentiful.
Oranges tossed with sugar
Candied Blood Oranges
Ingredients
Instructions
Notes