Whole candied oranges

Whole candied oranges

By
From
Catalonia
Makes
6
Photographer
Laura Edwards

Candied fruits were some of my dad’s most favourite things ever. I still remember his face when I took him to Fortnum & Mason for the first time – he was in heaven. I suspect I have the same look when I go to La Boqueria market.

Sometimes when I’m in the middle of the process, I think it might not be worth making your own candied fruit, but once you’ve tried some of your own efforts, hopefully you’ll agree they’re completely worth it.

I use this method to make all sorts of candied fruit.

Ingredients

Quantity Ingredient
6 medium oranges
1.4kg caster sugar
6 tablespoons golden syrup or glucose

Method

  1. Pierce the oranges all over with a fine needle, to allow the syrup to get right into the middle.
  2. Boil the oranges in a pan of water for 1 hour to so‘ften the skins and remove some bitterness. Drain and set aside.
  3. Put the sugar, syrup and 2.8 litres of water in a pan and heat gently until the sugar dissolves. Add the oranges and partially cover with a lid. Bring to the boil then gently simmer for 1 hour. Remove from the heat, cover completely and leave for 24 hours.
  4. The next day, bring back to the boil, partially cover and gently simmer for 30 minutes. Set aside and leave for 24 hours. You need to repeat this process every day for the next six days. If the syrup reduces too much, add a little water to the pan.
  5. Once finished, the oranges will keep in the fridge in an airtight container for up to six months.
  6. Use the whole fruit to make bizcocho. The syrup can be used for ice cream.
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