Description
Sweet-tangy candied blood orange slices showcase Mediterranean citrus magic at its finest. Glazed with delicate sugar syrup, these glistening orange gems offer a luxurious dessert garnish that elevates any culinary creation you might serve.
Ingredients
Scale
Main Ingredients:
- 2 small blood oranges (or 1 large orange)
- 2 cups (400 grams) granulated sugar
- 2 cups (480 milliliters) filtered water
Flavoring and Stabilizing Ingredients:
- 1 tablespoon (15 milliliters) corn syrup (optional)
Syrup Enhancing Ingredients:
- 3 tablespoons (45 milliliters) filtered water
- ¼ teaspoon powdered citric acid
Instructions
- Thoroughly cleanse oranges under hot running water, removing any waxy residue with gentle scrubbing.
- Trim off both ends of each orange, creating a stable base for uniform slicing.
- Using a sharp knife, carefully cut oranges into consistent 1/4-inch translucent rounds, meticulously removing any visible seeds.
- Prepare a syrup mixture in a medium saucepan, combining sugar and water with smooth, deliberate stirring over medium-high heat.
- Allow the liquid to reach a rolling boil, then reduce temperature to maintain a gentle simmer.
- Delicately arrange orange slices in a single layer within the simmering syrup, ensuring each piece is fully submerged.
- Periodically flip the slices every 10-15 minutes, promoting even candying and preventing uneven caramelization.
- Monitor the syrup temperature closely; as it approaches 225°-230°F, subtle bubbling and foaming will occur.
- Continue cooking until slices become translucent and syrup reaches 240°-245°F, approximately 50-60 minutes.
- Remove from heat and let the foam settle naturally for a brief moment.
- Transfer candied slices to a lightly greased cooling rack using a fork, allowing excess syrup to drip away.
- Dissolve citric acid in water and incorporate into the remaining hot syrup, then carefully transfer to heat-resistant containers.
- Allow orange slices to air dry at room temperature overnight, or expedite drying by using a low-temperature oven method.
- For crisp preservation, store slices between parchment paper layers, optionally dusting with granulated sugar to prevent excessive stickiness.
Notes
- Select blood oranges that are firm, vibrant, and free from blemishes for the best candying results.
- Slice oranges uniformly to ensure even cooking and consistent texture throughout the batch.
- Use a candy thermometer for precise temperature monitoring to achieve perfect candied orange slices.
- Create a breathable drying environment to prevent excess moisture and maintain the slices’ delicate texture.
- Consider storing candied orange slices in a single layer with parchment paper to prevent sticking and preserve their shape.
- Experiment with additional flavor enhancements like vanilla extract or spices during the syrup cooking process for unique variations.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 260
- Sugar: 64 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg