These candied blood orange slices make a really lovely finishing touch to a cake
or tart! They can be made a few days in advance and stored in an airtight
container. You can candy other citrus fruits such as lemons and limes using the
same method. Boiling the slices beforehand reduces the bitterness in the peel.
Ingredients
- 10-15 thin slices of blood orange, about 2mm thick
- 150g caster sugar
- 2 cups of water
- Saucepan of boiling water
- Bowl of iced water
Equipment: a wide heavy bottomed pan or shallow cast-iron casserole
Method
Add the slices to the boiling water and boil for 1 minute. Drain and transfer the
slices to the iced water to cool.
In a wide pan, add the 2 cups of water and caster sugar and bring to a boil
ensuring all the sugar has dissolved to make a simple sugar syrup, stir
occasionally.
Reduce the heat to medium/low and add the blood orange slices in a single
layer. Simmer gently for about 50 minutes or until the blood oranges slices are
translucent.
Place on a wire rack to cool and use straight away. Alternatively, store the slices
and sugar syrup in a jar and keep in the fridge for up to a week.
Food by Miriam 