Ingredients of our Candied Oranges: Recipe Natural orange, sugar, glucose-fructose syrup, preservative (E-202), acidity regulator (E-330).
- Energy value 1276 kJ 300 kcal
- Fat 0.2 g
- of which saturates 0.0 g
- Carbohydrates 73 g
- of which sugars 67 g
- Protein 0.5 g
- Salt 0.01 g
Storing these candied oranges in a cool, dry place is the best way to maintain all their flavour and properties.
If you are looking to buy candied oranges, you should know that they are a legendary traditional sweet in Spain. The first preparations date back to the Middle Ages and it is believed that Christopher Columbus himself carried some on board his voyages to America.
Each candied and glazed orange you can buy is obtained by slowly cooking a whole orange, quartered, in sticks or in slices in a mixture of water and sugar called syrup. This process allows them to be preserved for long periods.
Typically, the candied orange recipe is mainly used in confectionery to decorate and flavour desserts. But it can also be eaten on its own if it is of good quality, being a delicious and healthy option.
What are candied oranges?
The traditional candied orange is a sweet with a long history and tradition in gastronomy, characterised by its intense flavour and soft texture. As for its benefits and properties, it stands out for being an excellent source of antioxidants and vitamin C, adding a touch of freshness and aroma to a wide variety of dishes.
We use it whole, quartered, in slices or in sticks. We use these last two preparations in our Orange Slices with Chocolate and in the classic Chocolate Naranjines
How do we make Candied Oranges?
For the preparation of homemade candied orange, it is essential to select the right ingredients and utensils that will guarantee an optimal and delicious result.
For us, selecting good oranges is important. We believe it is advisable to choose fresh and firm oranges, with good flavour and texture. That do not have much “white pith”. Looking for a medium and equal size for all. Depending on the year, the variety may vary.
Depending on the final preparation (whole candied oranges, quartered, in sticks…) the processes change slightly, but it is always the same.
After preparing the syrup, with a special proportion of water and sugar, they are cooked slowly allowing them to soak well.
Once cooked, they are left to rest so they dry. Afterwards, an extra coating can be applied to make Glazed Oranges.
