Candied Blood Orange Slices Recipes

CANDIED BLOOD ORANGE SLICES

Steps:

• Slice the blood oranges in 3-4mm slices (any thinner and they will break apart as they simmer).
• Add the sugar and 500g water to a medium saucepan and bring to the boil over high heat. Boil until the sugar is completely dissolved and the mixture has thickened slightly, about 5 minutes. Reduce the heat to a gentle simmer and slide in the blood orange slices - keep the syrup on a very gentle simmer, otherwise the bubbles can break up the slices.
• Simmer for 30-45 minutes, until the slices look translucent. Carefully remove with a slotted spoon, drain and transfer to a piece of baking paper. Leave to cool and set for a few hours, then transfer to a cooling rack and dry out for 24 hours.
• Do not throw away the leftover syrup! It tastes absolutely amazing and can be used to make this delightful Blood orange fizz cocktail or some more wholesome Blood orangeade. Strain into a heatproof container and store in the fridge.

CANDIED BLOOD ORANGE SLICES

Steps:

• Cut orange into 1/8-inch slices. In a small saucepan over medium heat, combine sugar, water, and syrup. Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3 minutes. Add orange slices in 1 layer; simmer until transparent, about 1 hour. Using a slotted spoon, transfer to a wire rack to cool.

CANDIED ORANGE SLICES

Steps:

• In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes.
• Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes.
• Transfer the orange slices to a rack to cool. Reserve the syrup for another use.

CANDIED ORANGE SLICES DIPPED IN CHOCOLATE

Steps:

• Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
• In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.
• Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
• Remove from heat and cool to room temperature.
• Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
• After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
• While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
• When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
• Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
• Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
• Place the orange slices on a sheet of wax paper to set.
• Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.