The scent of candied oranges is the very essence of winter! It’s a warm, sugary, citrusy aroma that evokes home, the holidays just passed, and warmth.<\/p>\n\n\n\n
Today, January 2nd, is the perfect time to prepare them: perhaps you have some beautiful oranges left over from your Christmas baskets and want to transform them into a gastronomic “jewel” that will keep for months.<\/p>\n\n\n\n
Here’s how to obtain translucent, soft, and fragrant peels, without that bitter aftertaste that sometimes ruins them.<\/p>\n\n\n\n
\ud83d\udcdd The Ingredients
3 organic oranges (essential, because we’ll be using the peel).
Granulated sugar (the same weight as the peel weighed after boiling).
Water (the same weight as the sugar).
\ud83e\udd63 The Procedure for a Perfect Result<\/p>\n\n\n\n
Place the peels in a small saucepan with cold water, bring to a boil, and let it boil for 2-3 minutes.
Drain and repeat the process two more times (always starting with cold water). This step makes the peel tender and delicate.<\/p>\n\n\n\n
Dissolve the sugar in the water over low heat.
Immerse the peels and simmer gently until the syrup is almost completely absorbed and the peels appear shiny and transparent.<\/p>\n\n\n\n
\u2728 3 Ways to Use Your Candied Oranges
Use Suggestion
Supreme Deliciousness: Dip half the peel in melted dark chocolate.
In the Kitchen: Chop finely and add to a plum cake or muffin batter.
After a Meal: Serve with an espresso or an anise liqueur.
\ud83d\udca1 The Chef’s Trick
Don’t throw away the syrup left over from candying! It’s a concentrate of incredible flavor: use it to soak a sponge cake or to sweeten an afternoon tea. You’ll have an intense and natural orange aroma.<\/p>\n\n\n\n
Can you smell the aroma filling the kitchen already? If you’d like, I can show you how to make whole candied orange slices, those beautiful ones that look like stained glass windows!<\/p>\n","protected":false},"excerpt":{"rendered":"
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