candied orange slices
for decorating, or just for eating!
this is part one of a series of sub-recipes for my christmas trifle, stay tuned for the rest!
these can be prepped a week in advance and stored in the fridge until needed
use smaller oranges or mandarins for candying so the slices stay intact. larger fruits may dissolve over the long cooking time
you can use the same technique to candy other citrus like lemons, limes or grapefruits, just boil the slices for 10 minutes in plain water before transferring to the sugar syrup to reduce the bitterness in the pith
ingredients
5 small oranges or mandarins
190g caster sugar
190mL water
method
thinly slice (about 2mm) the oranges into discs and discard the ends
add the sugar (190g) and water (190mL) to a large saute pan (large enough that all the orange slices can sit flat without too much layering)
bring the pan to medium-high heat to dissolve the sugar. gently swirl the pan every few minutes, but don’t stir
once the sugar has dissolved and the mixture is bubbling gently, lay the orange slices into the pan
turn the heat down to medium-low and cook the orange slices for about 30-35 minutes, or until a sugar thermometer hits 120°C and the orange slices are glossy and translucent
transfer candied orange slices to a wire rack to drain overnight