Candied orange perfect for decorating desserts or serving at the end of a meal at Christmas, along with dried fruits. You can cover the slices with melted chocolate or pistachio crumbs, or roll them in granulated sugar to make them even more delicious. A little jewel to make during the most magical and fragrant time of the year.
Wash the oranges thoroughly 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 reduced.
Drain them and let them dry well on a rack. You can also use the oven at 60 degrees, static, being careful not to let them dry out too much.
Candied oranges can be stored in an airtight glass jar and kept in a cool, dry place.
Attention: choose a completely edible orange from pulp to peel. Not all oranges guarantee the edibility of the peel.
Italia, 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 |
