Quarter the oranges. Scrape to remove the flesh and all white pith. Cut into lengthwise 2 inches strips. Place strips into a pot of cold water. Bring to a boil, and strain. Repeat two times. In a saucepan, over a medium heat, dissolve completely 1 cup sugar in 1 cup of water. Cinnamon and extract ingredients may be added to sugar syrup for flavor. Add the orange strips, and simmer over a very low heat for one hour or longer until the strips are translucent.
Remove strips from pan. Dredge strips in granulated sugar. Place on a wire rack to cool and dry. Store in an airtight container for one week. When ready to serve candied orange ends may be dipped in chocolate.
Recipe by Ellen Easton. Ellen is the author of Afternoon Tea… Tips, Terms and Traditions and is an etiquette, lifestyle and tea consultant to leading hotels and tearooms, including The Plaza, Lady Mendl’s and the Waldorf-Astoria. Learn more about her here.
Quarter the oranges. Scrape to remove the flesh and all white pith. Cut into lengthwise 5 cm strips. Place strips into a pot of cold water. Bring to a boil, and strain. Repeat two times. In a saucepan, over a medium heat, dissolve completely 200 g sugar in 240 ml of water. Cinnamon and extract ingredients may be added to sugar syrup for flavor. Add the orange strips, and simmer over a very low heat for one hour or longer until the strips are translucent.
Remove strips from pan. Dredge strips in granulated sugar. Place on a wire rack to cool and dry. Store in an airtight container for one week. When ready to serve candied orange ends may be dipped in chocolate.
Recipe by Ellen Easton. Ellen is the author of Afternoon Tea… Tips, Terms and Traditions and is an etiquette, lifestyle and tea consultant to leading hotels and tearooms, including The Plaza, Lady Mendl’s and the Waldorf-Astoria. Learn more about her here.
Pure Almond Extract
Pure Orange Extract
