Candied Orange Slices are infused with allspice and cloves.A gorgeous gift.
Now that we’re settled in our new space, I’m so excited to be canning again. You might think that canning options would be somewhat limited in the winter, but that doesn’t have to be the case.
Sure, there isn’t an abundance of berries and tomatoes weighing down stands at the farmers’ markets right now, but there is plenty of sweet-tart citrus to be had!
Blood oranges are one of my favorite kinds of citrus to cook and bake with in the wintertime, but they tend to only be available for a few weeks around here. So when I saw them in the grocery store the other day, I snatched up two two-pound bags, knowing that the opportunity may not come again.
I thought about making my standard blood orange marmalade, but we still have a few jars left from last year (apparently I was a little too diligent with my rationing!), so I needed to come up with something else.
When flipping through my canning cookbooks for inspiration, I came across a recipe for candied Meyer lemon slices in Preserving by the Pint by Marisa McClellan.
I decided to adapt the recipe so that it would work for blood orange slices, with a spice-infused syrup to add even more flavor.
The key to this preserve is to slice the oranges very, very thinly. We’re talking a quarter-inch or even a little less here.
That way, the peel will get nice and tender, and the syrup will infuse the candied orange slices with a sweet spiced flavor to replace the bitterness you’d usually associate with the white pith.
The flesh of the orange slices might dissolve a bit during cooking if you slice them thinly enough, but don’t worry. The true value of this preserve is the chewy and sweet candied peel.
Plus, the flesh makes the resulting syrup a lovely ruby-red color, making these candied orange slices a stunning preserve. Arrange them over the top of a cake or serve them with ice cream for a dessert that is sure to impress!
New to water bath canning? Here’s how to can, step-by-step.
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