World Cuisine

Candied Oranges

prep 20 mins cook 20 mins
  • 1.5 kg (3 lb) navel oranges
  • 1 kg (2 lb) caster sugar
  • 1 lemon, juiced
  • ¼ teaspoon salt

Select thick-skinned oranges. Grate them to remove the rind, then place the oranges in a bowl of salted water and leave to soak overnight.

Rinse the oranges under plenty of running water, then bring to the boil in a saucepan of water. As soon as the water boils, remove and drain the oranges. Cut into quarters or sixths, depending on size.

Place the pieces in a preserving pan, cover with sugar, pour in the lemon juice and cook over a low heat, gently turning the pieces once to avoid damaging them.

Once the oranges are a rich golden colour and the syrup has reduced, remove from the heat and arrange in serving dishes.

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