Name: Candied Orange or Lemon
Yield: 4 servings
Ingredients: 2 oranges or lemons; 250 g sugar; 200 ml water

Candied Orange or Lemon

Candied oranges or lemons are tender and sweet pieces, infused with a citrus aroma and coated with a smooth layer of shimmering sugar.

Ingredients

Servings:

Nutritional Information

Per Serving (Approx.)

Calories

265 kcal

Protein

0 g

Fat

0 g

Carbohydrates

69 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Thoroughly rinse the skin of the oranges or lemons with a stainless steel scrubber without soap, ensuring it is completely clean of any residue.
Slice the oranges or lemons into moderately thick rounds, not too thin as they would fall apart during cooking, nor too thick as they wouldn't be well-cooked.
Fill a pot with water and bring it to a boil. Once the water boils, add the fruit and let it cook for 3 minutes.
Drain the fruit using a colander and discard the cooking water.
Add the sugar and water for the syrup to the pot. When the sugar has completely dissolved, incorporate the fruit.
Reduce the heat to medium and cook the fruit for 1 hour and 30 minutes, stirring occasionally, until the fruit is bright and translucent.
Once cooked, drain the fruit, keeping in mind that the syrup can be saved for other preparations. Let the fruit drain for a while in a colander. If you want to preserve the fruit in jars, fill them and turn them upside down to ensure a vacuum seal and prevent spoilage.

Recommendations & Tricks

Ensure that the water and sugar are sufficient to completely cover the orange or lemon slices throughout the entire cooking process. Check that there is at least two fingers of liquid above the fruit.
Wash the skin of the oranges or lemons well with a stainless steel scrubber without soap to remove any impurities or wax.
Slice the oranges or lemons into 0.5 cm thick rounds. This will prevent them from falling apart during cooking and allow them to absorb the syrup well.
Bring a pot of water to a boil, enough to cover all the fruit. Add the orange or lemon slices and let them cook for exactly 3 minutes. This helps to soften the skin.
Quickly drain the fruit and discard the water. This step removes the bitterness from the skin.
Place the sugar and the necessary water to make the syrup in the saucepan. Once the sugar has completely dissolved, add the fruit over low heat.
Reduce the heat to medium after the initial boil and gently stir every 15 minutes for 1:30 hours, until the fruit is shiny and translucent.
Once cooked, drain the fruit and let it cool on a rack so the syrup continues to drain. These candied slices can be used as a garnish or as a dessert.
Take advantage of the remaining syrup, which will have a strong orange or lemon flavor, to drench cakes, sweeten drinks, or add a special touch to desserts. Store it in an airtight jar in the refrigerator.