Candied Oranges

By Kelly Bogard

The other day, Butters and I were talking about her Christmas stocking. As we placed it on the mantel, I told her about things I remember Santa leaving in mine. Instead of candy, we would get fruit and nuts, apples and oranges, along with still-in-the-shell walnuts, pecans and a hazelnut or two. My favorite was always the orange.

Speaking of fruit, did you know we grow citrus here in Texas? The Rio Grande Valley is famous for its citrus. Dale Murden, who serves on the Texas Farm Bureau board of directors, sent fresh oranges and grapefruits from his farm the other day and the memory of my stocking came flooding back. They are great by themselves, but this week I decided to dress them up for the holiday.

For Candied Oranges, you will need…

3 oranges, washed
3 cups water
2 cups plus 2 tablespoons sugar

This is a very simple, yet interesting, treat. You can eat the whole thing, peel and all. In fact, some people discard the fruit and use just the peels. I like the texture and sweetness of the fruit to offset the bitterness of the peel.

First, remove the ends of each orange and slice into ½ inch slices.

Combine the sugar and water in a large skillet. Then layer the oranges into the pan.

Simmer the oranges and sugar water for 20 to 30 minutes or until the fruit is translucent. Turn as needed to make sure they all cook through.

Once they are tender, remove them to a wire rack to cool. While they are still wet, sprinkle with a bit of sugar and allow to dry completely. You can also hold on to the orange syrup for iced or hot tea. It is delightful.

These little gems are sweet and full of flavor. I’ve even seen some people dip them in chocolate to give as gifts. Whatever you decide to use them for, they’ll be a great addition to your holiday. I’m going to take a week off for the Christmas holiday, but will be back with a new fun recipe on Jan. 2, 2015. Have a safe and happy holiday. From all of us at Texas Table Top, enjoy!

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