Spicy Candied Orange Slices Recipe By Tasty Food

CANDIED ORANGE SLICES

Steps:

• In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes.
• Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes.
• Transfer the orange slices to a rack to cool. Reserve the syrup for another use.

SPICY CANDIED ORANGE SLICES RECIPE BY TASTY

Steps:

• In a medium pot, bring 2 cups of water to a boil over high heat.
• Slice the oranges into ½-inch-thick rounds.
• Add the orange slices to the boiling water and cook for 3 minutes.
• Meanwhile, in a medium bowl, combine the remaining 2 cups of water and the ice.
• Using a spider or slotted spoon, carefully transfer the orange slices to the ice bath and let cool for 3 minutes.
• Add the sugar to the pot with the boiling water and stir until the sugar has completely dissolved. Add the orange slices to the syrup. Cook, stirring every couple of minutes, until translucent, 30-40 minutes total.
• Carefully transfer the orange slices from the syrup onto a wire rack and let dry for at least 12 hours. Any leftover syrup can be cooled, then stored in an airtight container in the refrigerator for up to 6 weeks.
• Coat the orange slices: On a small plate, combine the sugar and Tajín.
• Dip the orange slices in the spicy sugar until coated on both sides.
• Eat the orange slices on their own, or add to your favorite dessert or beverage. Leftover slices will keep in an airtight container in the refrigerator for up to 6 weeks.
• Enjoy!

CANDIED ORANGE SLICES DIPPED IN CHOCOLATE

Steps:

• Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
• In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.
• Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
• Remove from heat and cool to room temperature.
• Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
• After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
• While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
• When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
• Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
• Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
• Place the orange slices on a sheet of wax paper to set.
• Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.

SPICED ORANGE SLICES

Steps:

• Cut oranges into slices about 1/4 inch thick.
• Remove seeds.
• Mix flour, crumbs, sugar, and allspice.
• Dip oranges into mixture.
• Coat evenly.
• Brown on both sides in butter.