Candied Caramelised Oranges

21 Dec

Are you stuck for a Christmas dessert that you can make without much thought, and which will taste as if you have put in hours of work? These candied, caramelised oranges might just be the thing. I love their jewel-like colour – a deep dark citrine or amber … glistening with orangey caramel syrup that they make themselves. Theyre blowsily sexy – soft, sticky, totally decadent and delectable. They taste like the holidays… and believe me, theyre so simple, its almost embarrassing!

I decided to make them because I am working on a Chinese New Year cake that uses candied and dried fruits. I love those little tiny oranges you can get this time of year Ā – mini mandarins from China. You could also use kumquats. They are the main component of the recipe, so make sure you get good ones. Everything else you need, you probably have in your pantry. Its really up to you what flavourings and essences you use – most of the time, I just add sugar, water and a touch of juice.

How I can call this a recipe, Im not sure. Its so simple, but its gorgeous. Lush with the oranges’ own caramel, the little tiny orange balls go translucent, and then a deep dark hue that has a richness and beauty all its own. Serve warm (you can make ahead and reheat, or just stick it on the stove in the morning, and let it go) with some vanilla ice cream or a dollop of heavy cream, and youre done. Heaven. Sweet, bitter, astringent, caramel, citrus, smoke – such a complexity of flavour, and so so easy. In the stress and mess of the holidays, sometimes that is a gift in and of itself.

To serve 4 – 6 people, you will need:

  • 2 cups light brown or caster sugar
  • 1/2 cup water
  • 1/4 cup juice (or even wine)
  • Spices if you want – cinnamon is great here, as are cloves, star anise, nutmeg – but be gentle!
  • 4 cups of tiny mandarin oranges

Place a large pot, with lid, on stove top. Add sugar, water, juice and any spices. Bring gently to the boil, over low-medium heat, stirring every so often to dissolve the sugar. The sugar will boil up eventually, and then become clear. Turn the heat right down so the sugar syrup is just bubbling – little tiny plops.

Wash the little oranges well, ensuring that the little stem is removed, if needed. Poke each orange several times with a toothpick.

Place the oranges in the sugar syrup, gently gently. Give everything a stir, make sure the heat is very very low, and cover.

Simmer the oranges in the syrup for at least 1 – 2 hours, longer if you like. They will turn translucent and go very dark. Its almost like youre making marmalade, but with whole oranges.

Everything will caramelise, the oranges will leak their juice and essence, and the syrup will also turn a gorgeous burnt sticky orange.

Serve warm, with a bit of ice cream, mascarpone, or heavy cream. Heaven.

3 Responses to “Candied Caramelised Oranges”

  1. goddessmoments December 21, 2010 at 10:35 am #

    I can taste the holidays ā™„ Just lovely. And your blog is snowing! I love it!! How? XOX

    • delectableblog December 21, 2010 at 5:58 pm #

      Mmm me too! šŸ˜‰ And isnt the snow cool? Go to your Dashboard, then go to Appearance, then go to Extras and then click on Make it snow or some such šŸ˜‰ x

Trackbacks/Pingbacks

  1. O’Gourmet Food Hall Yee Sang Cake « delectable - January 18, 2011

    […] almonds, winter melon, pumpkin and sesame seeds. I also candied some tiny Japanese apples, and caramelised some beautiful little oranges. AngelKitten spent ages painstakingly painting the dried fruits and nuts with gold powder, and I […]

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