Candied orange perfect for decorating desserts or for serving at the end of a Christmas meal, together with dried fruit. The slices can be coated with melted chocolate or chopped pistachios, or rolled 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, fan-assisted, 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.
Warning: choose an orange that is fully edible from flesh to peel. Not all oranges guarantee the edibility of the peel.
Italia, Calabria
| Energy (kcal) | 124.07 |
| Carbohydrates (g) | 31.52 |
| of which Sugars (g) | 31.52 |
| Fat (g) | 0.15 |
| of which Saturates (g) | 0.02 |
| Protein (g) | 0.53 |
| Fiber (g) | 1.21 |
