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)
- 4 blood oranges, thinly sliced with seeds removed
- ¼ cup sugar
- Set the oven at 225ºF. Line a baking sheet with parchment paper or foil. Toss the sliced oranges with sugar so that they’re all evenly coated. If the oranges are large add another tablespoon of sugar so that they’re all coated.
- Place slices on lined baking sheet and place in the oven. Flip the slices every hour until they become firm and begin to crisp. Depending on how fresh and juicy the oranges are this can take anywhere from 2-4 hours. Once dry place them on a rack and let cool completely.
Oranges tossed with sugar