Cold Candied Oranges
Published Jan. 21, 2020
Total Time
2 hours (active cooking) + 24–48 hours (curing and cooling)
Servings
6 servings (1 orange per person)
Ingredients
6 firm, juicy, seedless oranges with thin skins (e.g., Cara Cara, navel, or tangerine; ~baseball-sized)
6 cups granulated sugar
12 cups water (6 cups for blanching, 6 cups for syrup)
Equipment
Large stainless-steel pot (5–6 quarts, to hold oranges submerged)
Slotted spoon
Sharp channel knife (or channeler, not a zester)
Paring knife (for cleanup)
Parchment paper (cut to pot size)
Candy thermometer (optional, for precision)
Preparation
Step 1: Blanching the Oranges
Bring 6 cups of water to a rolling boil in a large stainless-steel pot (5–6 quarts). Ensure the pot is large enough to fully submerge the oranges. Add 1–2 tablespoons of sugar if water level drops, but avoid excess heat to prevent scorching.
Step 2: Channeling the Oranges
Wash oranges thoroughly under running water and dry with a clean towel. Using a sharp channel knife, make vertical incisions from the stem to the navel at ½-inch intervals, removing strips of peel while leaving a ⅛-inch layer of pith intact. This creates a "domed" pattern (reminiscent of Russian onion domes) without weakening the fruit’s structure.
Step 3: Blanching to Remove Bitterness
Submerge the channeled oranges and peel strips into the boiling water. Reduce heat to a gentle simmer (180–190°F/82–88°C), maintaining a slow, steady bubble. Cover with a lid slightly smaller than the pot’s rim to keep oranges submerged (but not boiling too vigorously). Blanch for 25 minutes, checking periodically to ensure oranges soften without splitting. Add boiling water if the level drops below the oranges.
Step 4: Draining and Cleaning
Using a slotted spoon, transfer blanched oranges and peel strips to a clean plate. Discard the blanching water and dry the pot thoroughly to prevent sugar crystallization.
Step 5: Preparing the Sugar Syrup
In the same pot, combine 6 cups sugar with 6 cups water. Stir over medium-high heat until sugar dissolves completely. Reduce heat to medium and simmer uncovered for 10 minutes, allowing ¼–½ cup water to evaporate (syrup should thicken slightly, coating the back of a spoon).
Step 6: Candying the Oranges
Gently place blanched oranges and peel strips into the syrup. Reduce heat to a very slow, lethargic simmer (170–180°F/77–82°C). Cut a parchment circle 1 inch wider than the pot’s rim, place it over the oranges to seal, then top with a smaller lid (to maintain submersion). Simmer undisturbed for 45 minutes, checking for even heat (use an induction burner’s temperature control or visual cues: tiny, almost imperceptible bubbles).
Step 7: Cooling and Curing
Turn off the heat and let the oranges cool in the syrup at room temperature for 4–6 hours (until warm to the touch). Transfer to the refrigerator and chill for 18–24 hours (total curing: 24–48 hours). The longer the cure, the richer the flavor.
Step 8: Serving
Remove oranges from the refrigerator and serve very cold with a knife and fork. Eat the entire fruit, skin and all—its texture is a balance of glacéed sweetness and fresh citrus brightness.
Cook’s Tips & Troubleshooting
Splitting Prevention: Shallow channels (⅛-inch pith) and avoiding overcrowding the pot prevent structural failure. If splitting occurs, discard and use a smaller batch.
Syrup Coverage: For larger pots, increase syrup to 9 cups sugar + 9 cups water to ensure full submersion.
Alternative Oranges: Thin-skinned navel oranges or tangerines work; clementines are too small. Avoid thick-skinned varieties (e.g., grapefruit).
Temperature Control: Use a candy thermometer (170–180°F/77–82°C) for consistency. On non-induction stoves, adjust heat to prevent rapid boiling.
Storage: Refrigerate submerged in syrup for up to 1 month. Consume within 2 weeks for peak flavor.
Optional Pairings: Enjoy with vanilla ice cream, sparkling water, or as a garnish for cocktails.
Note: Results vary by orange type and technique. Adjust channel depth and syrup volume based on your pot size for best results.
