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Prep time
20 minutes
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Cook time
1 hour
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Serves
12
Author Notes
Candying fruit is the simple process of infusing fruits or citrus peels in a sugary syrup. Orange, tangerines, grapefruit, and lemon rinds are all excellent choices for candying. You don’t have to stop with fruit: Some vegetables like turnips, carrots, jicama can also be candied. —Heather McCullough
Ingredients
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4 cups
water
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4 cups
granulated sugar
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1 cup
sugar to coat oranges
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5
clementine oranges
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1
bowl of ice water
Directions
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Fill a large bowl with ice water and set aside.
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Cut oranges in to slice using a mandolin or a knife.
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Add 4 cups of the water to a saucepan and bring to a boil over high heat.
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Add the orange slices and turn the heat down to simmer.
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Simmer for 5 minutes. This removes some of the bitterness from the peel.
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Then quickly transfer the orange slices to the bowl of ice water to stop them from cooking.
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Add the sugar to the same saucepan and water, you cooked the oranges in. Bring to a boil, stirring until the sugar has completely dissolved.
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Turn the heat down to medium and add the orange slices back.
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Simmer for 45-60 minutes. Stir every so often.
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Transfer the slices to a parchment-lined pan or cooling rack. Let them sit for up to 24 hours or until dry.
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Add sugar to a plate or pan and dip the candied orange slices in the sugar.
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