Recipe: Homemade Orange Simple Syrup and Candied Oranges
Recipe: Homemade Orange Simple Syrup and Candied Oranges
When cooking, there is seldom a need to throw out leftover food items. The motto of the day is: Let nothing be wasted. Wort leftover from a homebrew session can be mixed with honey and boiled down into a nice glaze to use when cooking ham and pineapple. The same goes for making desserts. Today we’re going to show you how to make candied orange slices, which results in “leftover” orange flavored simple syrup. Imagine how impressed your guests and family will be when they get a sweet treat and a corresponding cocktail!
The base recipe for candied oranges comes from Tastemade. Lemons, tangerines, mandarin oranges, or grapefruit can also be used.
Candied Oranges
1-2 navel oranges (if the fruit you use isn’t seedless, take care that the seeds are carefully removed)
1 1/2 cups water
1 cup granulated sugar
4 oz. dark chocolate chips or 1/4 cup cocoa powder
First wash the oranges with a soft bristled brush. A toothbrush works, but it’s better to use a vegetable brush. The reason is to remove any wax residue on the skins. Next cut off both ends of each orange; then slice the rest into 1/4-inch thick slices.
The original recipe says to use a wide pot; however, a large deep skillet works nicely. Add the water and sugar into the skillet. Bring it to a boil while stirring constantly, to completely dissolve the sugar. Once it comes to a boil, lay out the orange slices so they do not overlap. Continue the boil for 15 minutes and then lower the heat to medium-low. Gently flip the orange slices over (tongs are recommended) and let them simmer for an additional 20-25 minutes. They are ready when the peels are translucent and the sugar water has thickened into a syrup.
Place a wire rack over a lined baking sheet. Gently transfer the candied slices to the rack to cool. Keep the remaining syrup for your cocktails. If it is too thick, simply add small amounts of water until it reached the desired consistency.
Once the candied oranges have cooled, dip them in melted dark chocolate or dust them with powdered cocoa. Chill until ready to use.
And here’s a great way to use your orange syrup…
Whiskey Plush Cocktail Recipe
From 1001 Cocktails
1 oz. whiskey
1 oz. Irish cream
1/2 oz. orange simple syrup
4 oz. heavy cream
4 dashes Campari
nutmeg
Pour all ingredients except nutmeg into a shaker and add ice. Shake well and strain into a chilled wine glass. Garnish with grated nutmeg, and serve.
This cocktail is sweet and creamy, with the texture of a milkshake. The nutmeg is a must, as it permeates the nose, preparing the tongue for the orange cream to follow.
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