Home › The Principles of Cookery › Orange and Lemon Candied Rings for Garnishing

Orange and Lemon Candied Rings for Garnishing

When orange jelly or punch is being made, and the orange rinds are not used, it is good economy (if trouble is not a consideration) to candy the latter in rings, and store them in a tin box until wanted for garnishing sweet dishes. Cut the oranges into rounds a quarter of an inch thick, remove the pulp without breaking the ring, and leave a narrow rim of white on the yellow part. Throw these rings into salt and water, leave them until the following day, and then boil them in fresh water until they are tender. Lift them carefully out, drain on an inverted sieve, and when cool dip them into brandy. Make a syrup, allowing half a pound of loaf sugar and half a pint of the water in which the rings were boiled to each half a dozen oranges. Boil it until clear; dip the rings into it three times, and again drain them. Heat the syrup twice a day, and dip the rings into it whilst it is hot, but not boiling, and continue this until they are candied. Store in tin boxes, arranging the rings in single layers between sheets of writing-paper. They will keep any length of time in a cool dry place. The sugar which remains is excellent for flavouring. Time, half an hour to boil them in fresh water; to be dipped in hot syrup twice a day until they are candied.