Homemade candied oranges. EASY AND SIMPLE RECIPE
Do Candied orange At home, it is very easy and they are delicious. You can vacuum pack them, freeze them or pack them like any other preserve.
Why can't you stop making candied oranges?
Although the Candied orange They have their point of greatest use at Christmas and Kings, if you like them as much as I do you will find many other occasions in which you can use them.
- 3 large table oranges
- 300 ml Water
- 600 gram sugar
We wash the oranges well, better with a little brush because since they have that rough skin sometimes the sulfates adhere to them in a difficult way to treat. I wash them with hot water. If you use organic oranges, cleaning can be more superficial. The ideal is to make them over low heat and cook more or less about 60 minutesYou have to watch, when they are tender and a thick syrup has formed, you can remove them. The first 20 minutes it is better to cover the pot or pan, then remove the lid and let the syrup thicken and evaporate.
For cooking I use a short pan or a frying pan, (it is better that they remain as extended as possible), add the water and sugar and light the heat so that the syrup forms.
Meanwhile and with a sharp knife, we proceed to cut thin slices of oranges and carefully place them in the pan
The ideal is to make them over low heat and cook more or less about 60 minutesYou have to watch, when they are tender and a thick syrup has formed, you can remove them. The first 20 minutes it is better to cover the pot or pan, then remove the lid and let the syrup thicken and evaporate.
Remove, let cool, store in a glass jar, cover with the syrup.
If it were necessary that too much water evaporated during cooking, we can add a little more water
- They take a while but they are delicious
they are fragileso be careful with their handling, do not turn them over, just moving the pot from time to time is more than enough, they will not stick, the syrup will help prevent this from happening.
packaging process, HERE
I have had 2 cans of oranges in the fridge covered in syrup for months and they have kept perfectly, although if I make enough I vacuum pack or freeze them.
Frozen: You can put a half dozen in bags suitable for freezing and freeze themYou will have them perfect for when you need them, either for a roscón or a cake.
It is wonderful to have canned oranges at home, they are used for roscones, for cakes, to garnish, to snack on, and to mix with cream fillings, with dough, to serve with ice cream, with rice pudding, flan, and a long etcetera. They are so decorative, they have such a beautiful color that I advise you not to stop making them, you will see how easy they are and the arrangement that they bring to your kitchen.
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