Candied orange and lemon slices

Candied orange and lemon slices

By
From
A la Mere de Famille
Makes
20 Slices of orange and 20 slices of lemon
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
4 oranges
4 lemons
1 litre water
1.2kg sugar

Method

  1. Preparing the oranges and lemons

    Wash the oranges and lemons and pat dry with paper towel. Cut each fruit into 8 mm slices. Bring a large saucepan of water to the boil. Immerse the slices of orange and lemon and cook for 5 minutes to soften the skins.
  2. Marinating in the syrup

    Put the water and 600 g of the sugar in a saucepan and bring to the boil. Pour the boiling syrup over the orange and lemon slices, then cover and set aside.
  3. Cooking

    The next day, strain out the syrup and bring it to the boil again, adding 200 g of the sugar. Immerse the citrus slices in the syrup, continue boiling for 3 minutes, then remove from the heat, cover and set aside overnight. Repeat this process a further two times over two more nights, adding 200 g of the sugar to the syrup each time. Let the slices steep for a week. Remove from the liquid and enjoy!

Uses:

  • These candied orange and lemon slices can be used as a replacement for candied peel in recipes. Since they contain both the inside and the outside of the fruit, they are not as bitter as the peel alone.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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