Recipe of the Day: Candied Oranges

Everything you’ll need to make candied oranges:

• 8 unwaxed, seedless oranges
• 1 kg sugar
• 2 cups water
• 1/2 cinnamon stick
• Juice from 1/2 lemon

Instructions:

1. Make sure to choose seedless oranges with a medium-thick peel (not too thick or too thin). The orange peel should be unwaxed. Wash the oranges and dry them.
2. Remove the stem and lightly grate the zest without exposing the white part of the orange. Save the zest for other recipes or freeze it for later use.
3. In a large pot of boiling water, add the whole oranges and boil them for 5 minutes on medium to high heat. Change the water and boil them again for another 5 minutes once the water reaches a boil.
4. Remove the oranges and place them in a basin with cold water and ice to stop the cooking process. Let them dry on a clean thick towel, allowing them to release excess water from the peel. Ideally, let them dry overnight.
5. If you’re short on time, continue with the recipe after drying them thoroughly with the towel. Cut each orange in half on a cutting board, then cut each half into quarters or three pieces if the oranges are large. Remove any visible white membranes from the slices.
6. In a large pot, add the water and sugar, and once it reaches a boil, simmer the syrup over medium to high heat for 5 minutes.
7. Add the orange pieces to the syrup and simmer for 10 minutes. Let the mixture sit overnight in the syrup, allowing the oranges to release their juices into it.
8. The next day, simmer the oranges again for 10 minutes after the syrup starts to boil. Use a slotted spoon to remove the oranges from the syrup and place them in a bowl.
9. Continue boiling the syrup for another 8-10 minutes until it thickens. The syrup is ready when a drop of it holds its shape without spreading. If using a thermometer, the temperature should read 104°C.
10. Return the oranges to the syrup and boil for an additional 5-6 minutes. Add the cinnamon and lemon juice.
11. Transfer the hot mixture into sterilized jars, filling them to the top. Seal with sterilized lids and turn the jars upside down on the kitchen counter. Leave them to cool completely.

Enjoy!

Source: Argiro Barbarigou