Perfect candied orange to decorate cakes or to serve at the end of a Christmas meal, along with dried fruit. The slices can be covered with melted chocolate or chopped pistachios, or rolled in granulated sugar to make them even more delicious. A little jewel to be made during the most magical and fragrant time of the year.
Wash the oranges well under running water. Dry them and then cut them into slices that are not too thin.
Prepare a syrup with sugar and water and boil the orange slices in it for about half an hour until the syrup has thickened.
Drain them and let them dry well on a cooling rack. You can also use the oven at 60 degrees Celsius, static, being careful not to dry them out too much.
Candied oranges can be stored in an airtight glass jar kept in a cool and dry place.
Warning: choose an orange that is completely edible from the pulp to the peel. Not all oranges guarantee the edibility of the peel.
Italy, Calabria
| Energy (kcal) | 110.11 |
| Carbohydrates (g) | 28.57 |
| of which Sugars (g) | 28.57 |
| Fat (g) | 0.08 |
| of which Saturates (g) | 0.01 |
| Protein (g) | 0.26 |
| Fiber (g) | 0.6 |
