Does anyone know how to make crystallized orange slices?

Susan

On Dec 28, 7:28*am, wrote:
> Does anyone know how to make crystallized orange slices?
>
> Susan

Google is your friend. I searched for "recipes how to candy orange" -
I don't think I'd "cook" the orange slices first - would probably do a
trial run with half the ingredients. Let us know if it works.

--Candied Fruit Recipes

Ingredients:
2 cups Sugar
1 cup Fruit
1 cup Water

Directions:

Use canned, preserved, or freshly cooked fruit. Drain thoroughly.
Combine sugar and water. Boil to soft ball stage (234 - 238 F). Add
fruit and simmer until clear. Allow to stand in sirup overnight. Drain
thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very
slow oven (250 F) until surface is firm. Peaches, apples, prunes,
figs, quinces, citron, plums, cherries, and apricots may be used.
Dried fruits as well as fresh fruits may be prepared and candied.

> ha scritto nel messaggio
...
> Does anyone know how to make crystallized orange slices?
>
> Susan

I've done it. You simmer them in simple syrup for ages and ages. How long
depends on the orange and thinner is better. They get quite dark by the
time they are really candied.

--
http://www.judithgreenwood.com

Nancy2 wrote:
>
> Google is your friend. I searched for "recipes how to candy orange" -
> I don't think I'd "cook" the orange slices first - would probably do a
> trial run with half the ingredients. Let us know if it works.

I think the purpose of cooking is to break down
the tissues so that they yield up their water
freely.