Candied Orange Slices

These little candied Orange slices are addictive. 

I speak from experience. 

I was actually very good the other day and brought what was left of mine to a gathering and watched them get eaten, gleefully.   

I used a few slices to decorate a Candied Orange and Candied Ginger Bundt cake as well.  I'll be sharing that recipe in a couple of days.  And I also peeled and pithed one orange so I could have some candied pieces for the cake.

  Wait a minute, is pithed a word?  OK, so I very carefully removed the pith from some of the slices. Picky, picky, picky.

But first, you have to make some Candied Orange slices, and reserve the syrup that they cooked in.

 Fair warning, I've now made a couple of batches of candied oranges and picked the best photo's from each time.

 Used my Silpat mat for the second batch and that worked out well. 

 And one more picture of the little orange jewel.

I used the orange syrup to brush on top of the bundt cake and then any leftover syrup, can be used for other stuff.  Maybe with some vodka over ice? 

Author: Sid's Sea Palm Cooking

Candied Orange Slices

prep time: cook time: 2 hours and 30 mins total time: 2 hours and 30 mins

ingredients:

2 oranges, sliced

2 cups water

1 1/2 cups sugar

instructions:

Scrub the oranges, and wash carefully.  Slice into thin slices, as thin as you can.  
Bring the water to a boil and stir in the sugar until dissolved.  Add the orange slices and simmer for an hour or more. 
The orange slices will become translucent.   Remove the orange slices with tongs or you can just drain them, reserving the syrup and then place the orange slices on a shallow pan sprinkled with sugar, or dip the slices in some sugar and place on parchment paper.  Bake at 250 degrees for 30 minutes, turn the oranges over and bake an additional 20 minutes, or until dry.  The orange slices will become quite firm, and candy like. (if you turn the oven up any higher, the sugar caramelizes and turns the orange slices dark, they still taste good though).

Keep the sugar syrup that the orange slices poached in for other recipes.  

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