Candied Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 885 cal. | (42 %) | ||
| Protein | 0.89 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 226.74 g | (151 %) | ||
| Sugar added | 212.08 g | (848 %) | ||
| Roughage | 2.68 g | (9 %) |
| Vitamin A | 26.79 mg | (3,349 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64.29 mg | (68 %) | ||
| Potassium | 4.25 mg | (0 %) | ||
| Calcium | 55.7 mg | (6 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0.11 mg | (1 %) | ||
| Zinc | 0.02 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams organic Blood orange
- 850 grams sugar
Preparation steps
Rinse the oranges in hot water, dry and cut into slices.
Place the oranges in a saucepan, cover with water and bring to a boil. Simmer over low heat for about 10 minutes. Remove the fruit. Measure 300 ml (approximately 1.5 cups) of the water and mix with 100 grams (approximately 3.5 ounces) of sugar. Bring the sugar water to a boil and cook until the sugar has dissolved. Remove from the heat. Place the oranges in the syrup and let sit overnight.
The next day, remove the oranges from the syrup. Heat the syrup with another 100 grams (approximately 3.5 ounces) of sugar. Place the orange slices in the syrup and let sit overnight. Repeat the process 5 times, using 150 grams (approximately 5.5 ounces) of sugar the final time. Replace the orange slices, bring to a boil, remove the oranges from the pan and place on a lined baking sheet. Allow the fruit to dry for about 2 days before serving.
