© Fernando Bengoechea
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Serves : 32 pieces

Entranced by the candied oranges she tasted in Barcelona, Margaret Braun devised this recipe on her return home.   More Citrus Dishes

How to Make It

Step 1    

In a large saucepan, cover the oranges with water and bring to a boil. Reduce the heat and simmer for 30 minutes. Using a slotted spoon, transfer the oranges to a baking sheet lined with parchment paper. Pour off the water.

Step 2    

In the same saucepan, combine 4 cups of the sugar with the corn syrup and 2 cups of fresh water and bring to a boil over moderately high heat; stir constantly until the sugar is dissolved. Add the oranges and cook over low heat, stirring once or twice, until they begin to look glassy, about 1 1/2 hours.

Step 3    

Raise the heat to high and boil vigorously for 7 minutes; the rinds will begin to look translucent. Remove from the heat and let the oranges cool in the syrup. Using a slotted spoon, transfer the oranges to a baking sheet lined with parchment paper. Let the oranges stand uncovered overnight or until tacky to the touch. Reserve the cooking syrup.

Step 4    

Bring the syrup to a boil over high heat. Add the oranges and boil for 10 minutes. Let cool completely in the syrup. Using a slotted spoon, transfer the oranges, skin side down, to a rack. Let stand until tacky.

Step 5    

Put the remaining 1 1/2 cups sugar in a paper bag, add the oranges and shake until well coated. Dry the oranges on a baking sheet lined with parchment; sugar them again if they still seem moist. Let the oranges stand uncovered overnight or for several days.

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