Type:
Specialty Dessert
Time to Prepare: hour active prep and occasional stirring
Ingredients
6-12 Citrus fruits, preferably seedless with thinner rind. I used Oranges.
Equal parts water and sugar (I used about 4 cups Water and 4 cups Sugar)
Instructions
Combine the water and sugar in large crock pot or stovetop pan, heat to medium
and stir to dissolve sugar into the water.
Slice oranges inch in thickness and remove any seeds. Add slices to pot and simmer over low heat
stirring occasionally. After 3-4 hours
the citrus should begin to turn translucent and the water mixture will turn to
caramel colored syrup. You can remove
the citrus after only a few hours or leave on low overnight in a crock pot with
the lid partially open to achieve a rich caramel coloring.
Candied slices can be stored in jars with the syrup and should keep for a year or more refrigerated and months unrefrigerated. The slices can also be dried on racks and dipped in sugar to minimize stickiness and layered between wax paper to store in a cool dry place. They can be used as a garnish for many desserts or eaten plain like a potent sweet tart treat.
Doreen Pollack is the Garden Goddess and owner of Down 2 Earth Gardens, providing garden consultations and coaching. To find a get monthly tips delivered into your email inbox, visit www.down2earthgardens.com or call 623.217.6038
