Candied Blood Oranges
This process of candying involves heating and cooling the fruit in intervals, so requires a little bit of commitment and is best started early in the day to allow for cooling time. This technique of cooking in sugar syrup has been around for thousands of years; effectively when the process is completed the fruit has mostly been converted to sugar, so will keep for months. They are a delight to eat for a sweet treat from time to time, especially after supper, or chop them into puddings or cakes.
Makes about 500g, depending on the size of the oranges.
Wash and slice the fruit into discs no thicker than 5 mm, using a mandolin if you have one. Place in a large bowl.
Boil 1 litre of water with 600 g of the sugar, pour over the sliced fruit and set aside to cool overnight.
The following day, pour into a large saucepan with 200 g more of the sugar, cook the fruit for 10 minutes, then allow to cool once more.
Repeat for two more doses, adding 200 g of sugar for each and cooking for 10 minutes before cooling the fruit completely. Stretch this process over two days if timings are an issue. Leave the fruit in the syrup to steep overnight. Then remove and drain on wire racks.
Preheat the oven to 100°C/212°F/gas mark 1⁄4. Dip the orange slices in sugar and place on a rack in a single layer. Dry out in the low oven for two hours, or until they firm up slightly. Leave to cool.
Store between sheets of greaseproof paper in an airtight container for up to six months. Dip them in Tempered chocolate for a note of luxury.
4 Blood oranges
1.2kg Golden granulated sugar, plus more to coat
Tempered chocolate, to coat
Sharp knife and chopping board mandolin (optional)
Large mixing bowl