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Oranges Confit
Candied Oranges
- Makes
4 to 5 pints
- Difficulty
Easy
Published 2002
This recipe is from Helene Ganz Perez’s Marrakech la rouge: les juifs de la medina.
Ingredients
4 pounds - juice of
1 or 2 8
Method
Lightly scratch the outside of the oranges with a grater. Put the oranges into a large saucepan and cover with water. Bring to a low boil and cook until tender, 30 to 45 minutes. Drain and reserve the cooking liquid. Let the oranges cool to the touch, then cut them into quarters. Return the reserved cooking liquid to the pan, add the lemon juice and sugar, and stir over medium heat until sugar
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