Candied Oranges

Every Christmas I try to make some homemade treats for family and friends. I am not sure this year whether I will manage to deliver the treats to loved ones. If I do, it will be doorstep delivery and a wave from a distance. But, I have made a start anyway and in a worse case scenario I will eat the treats.

Honestly, my waist has never been so rotund. Comfort eating has become a definite thing for me since March.

These candied oranges are really easy. I intend to dry some of them and dip them in dark chocolate and (possibly) give away. The others I might just eat, served in a bowl with plenty of cream splashed over. You could use them to decorate a chocolate Yule log or the top of a trifle. Here is the recipe for Candied peel if you would prefer.

I used five oranges as I do intend to give them away but the recipe below is for two oranges. If you are using more than two you just need to make more simple sugar syrup. As a guide I used 350g of sugar and 350g of water to cover my five oranges and that has made a lot of extra syrup that I will use over desserts or make a fruit salad with at some point over Christmas.

2 oranges
150g caster or granulated sugar
150g water

Method

Slice the oranges thinly. Place the sugar and water into a medium sized pan and stir over a gentle heat until the sugar has completely dissolved. Add the oranges. Place a small plate or a saucepan lid that will fit inside the pan to keep the oranges submerged in the syrup. Simmer gently for 45 minutes -1 hour until the peel of the orange is tender and the point of a knife easily pierces it. Take the pan off the heat and allow to cool. Decant into a sterile jar. These will keep easily for 1 month. Keep in the fridge once open.

If you would like to dry them, take them out of the syrup and place on a wire rack with baking parchment underneath to catch the drips and allow to air dry.