Orange Spoon Sweet Food

ORANGE PEEL SPOON SWEET - GLYKO PORTOKALAKI

Steps:

• Wash und rub well the oranges.
• Slice the orange peel in half, then quarters, then eighths - top to bottom. Remove peel in strips (eat the oranges!).
• Cut strips in half, across the width.
• Orange peel, with or without the external part, is bitter. This process removes most of that bitterness without bleaching out the flavor, and softens the peel. Place peel in a saucepan with enough cold water to cover by 2 inches. Bring to a boil and cook for 5 minutes, timing from when it starts to bubble.
• Drain in a strainer or colander and rinse under running cold water.
• Repeat step 4 boiling for 3 minutes. Repeat step 5. Total boiling time: 11 minutes.
• Place sugar and water in a saucepan and stir until sugar is dissolved.
• Bring to a boil over high heat and cook for 5 minutes.
• Add orange peel, return to a boil, and cook for about 10 minutes just until the syrup begins to thicken slightly (it should be quite syrupy - but thick enough to coat a metal spoon).
• Stir in lemon juice and remove pan from heat.
• Allow to cool completely before storing in sterilized jars.
• Note. I like to rolls peel strips before cooking them (fixing with a stick) or simply rolling them before placing in the jar.

GREEK ORANGE SPOON SWEET (GLIKO KOUTALIOU PORTOKALI)

Steps:

• Wash the oranges and thinly slice off the top and bottom.
• Put them in a pan with enough water to cover them and boil for 1 hour.
• Let them cool and then weigh them. Weigh out as much sugar.
• Cut in half horizontally and then cut the halves in half vertically.
• Cut the quarters into thin slices - 1/2" approximately.
• Empty the water from the pan and put the oranges in the pan.
• Add the sugar.
• Bring to a boil and simmer until it becomes a syrup - not too thick. This should be about 30 minutes.
• Put the hot sweet into hot sterilized jars and keep on counter until cooled. Store in refrigerator.

ORANGE SPOON SWEET

Steps:

• Place the oranges in a medium saucepan of cold water over high heat. Bring to a boil and boil for 1 minute. Drain well. Repeat this blanching process 3 times. Drain well and cool.
• When the oranges are cool enough to handle, cut them in half crosswise. Remove and discard the seeds. Place the orange halves, cut side down, on a cutting board. Using a sharp knife, cut each half, vertically, into very thin slices.
• Place the orange slices in α large mixing bowl. Add the sugar and toss to coat evenly.
• Place 1 1/2 cups water and the wine in α non-reactive saucepan over high heat and bring to a boil. Add the orange slices and again bring to a boil. Lower the heat and simmer for 1 1/2 hours, or until quite thick.
• Remove from the heat and allow to cool.
• Serve immediately or transfer to a non-reactive container, cover, and refrigerate for up to 2 weeks.