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    Home » Recipes » Confectionery

    Candied Blood Orange Slices

    20 January 2021 by Becky at Fikabröd 1 Comment

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    Candied Blood Orange Slices

    Check out these gorgeous stained-glass-esque candied blood orange slices! 😍 Candied citrus is not only delicious, but it also makes a fabulous cake (or other bake) decoration. We adorned our Blood Orange Bars with Rye Shortbread Crust with these particular slices❣️🍊

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    Candied Blood Orange Slices

    Candied Blood Orange Slices
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    • Yield: depends on the size of your oranges!

    Ingredients

    Scale
    • 2 blood oranges, sliced thin
    • 1 cup (198g) granulated sugar
    • ¾ cup (170g) water
    • 2 Tbsp lemon juice

    Instructions

    1. Line a cooling rack with wax paper; set aside.
    2. Using a mandolin or sharp knife, thinly slice 2 blood oranges.
    3. In a medium saucepan over medium heat, combine sugar, water, and lemon juice. Stir until sugar dissolves.
    4. Add blood orange slices and let gently simmer for 15–20 minutes. The oranges will be somewhat translucent, and the rinds should be soft but still just a smidge chewy.
    5. Using tongs, remove orange slices from pan and place on prepared wire rack. [1]
    6. Allow orange slices to cool and rest on wire rack for a few hours or overnight.
    7. Eat slices straight or use ‘em to decorate bakes, such as our Blood Orange Bars with Rye Shortbread Crust.

    Notes

    1. Don't forget to sieve and save the simple syrup left over when you make candied fruit! You can use this blood orange simple syrup in cocktails, brush it on cakes, etc.

    Did you make this recipe?

    We can’t wait to see what you bake, so tag us @fikabrodbox!

    « Blood Orange Bars with Rye Shortbread Crust
    Mint Chokoladekage (Danish Chocolate Cake) »

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    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

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