Saturday, March 22, 2014

Candied Orange Slices & Orange Syrup

Candied Oranges & Orange Syrup

Oranges, and orange cakes, are a big part of Norwegian Easter celebrations. Some cakes call for candied oranges and orange syrup. Here's a recipe for both (cake to follow shortly).

Whether you make a large recipe or a small recipe should depend on how many candied orange slices you want/need, and how much syrup you need. The large recipe yields somewhere between 24-36 slices, the small recipe a dozen or more. This varies by orange & slice size.

For a large recipe:

5-6 medium sized navel oranges
4 cups sugar
2 cup water


For a small recipe:

3 medium sized navel oranges
2 cups sugar
1 cup water


Oranges:
Cut ends from oranges. Make sure you get below the pith.




Now cut oranges into 3/16 - 1/4" slices.



In a saucepan large enough to hold water, sugar and orange slices, over medium high heat combine sugar and water. Bring to a boil, stirring occasionally.



Add orange slices, lower heat to medium.
 

Bring to a low boil, stirring carefully & occasionally, and cook for 12 minutes (uncovered) for small batch, 16-18 for large batch.


Meanwhile, line a baking sheet with parchment paper and preheat oven to 200° F.

After cooking time is up, remove slices from heat. Draining off excess liquid into pan, arrange orange slices on parchment paper.
 

They can be close but should not be touching. Bake for one and a half to two hours.

Cool completely before using/storing. Candied oranges can be stored in an airtight container.

Syrup:
After cooking and removing slices, decide if you want to reduce the syrup longer. If so, keep cooking. If not, or when reduced as desired, filter syrup through a sieve to remove any pulp.
 

Cool and store until needed.




Candied Oranges & Syrup Recipe:

For a large recipe:
5-6 medium sized navel oranges
4 cups sugar
2 cup water


For a small recipe:
3 medium sized navel oranges
2 cups sugar
1 cup water


Oranges:

Cut ends from oranges and cut into 3/16 - 1/4" slices. In a saucepan large enough to hold water, sugar and orange slices, over medium high heat combine sugar and water. Bring to a boil, stirring occasionally.
Add orange slices, lower heat to medium. Bring to a low boil, stirring carefully & occasionally, and cook for 12-18 minutes uncovered (12 minutes for smaller batches, longer for larger batches).
Meanwhile, line a baking sheet with parchment paper and preheat oven to 200° F.
After cooking time is up, remove slices from heat. Draining off excess liquid into pan, arrange orange slices on parchment paper. They can be close but should not be touching. Bake for one and a half to two hours (more if your slices are thicker).
Cool completely before using/storing. Candied oranges can be stored in an airtight container.

Syrup:

After cooking and removing slices, decide if you want to reduce the syrup longer. If so, keep cooking. If not, or when reduced as desired, filter syrup through a sieve to remove any pulp. Cool and store until needed.

 

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