Ways to preserve citrus fruit

25 November 2017

Candied Citrus Fruit Slices


Whether it’s orange, grapefruit, lemons, clementines, candied citrus fruit slices are great to use in cooking. Especially during Xmas time there are many seasonal recipes that call for candied citrus slices, for example the Christmas Cake, melomakarona, duck with orange sauce etc.


 Ingredients
3 large oranges
Large bowl of iced water
2 cups granulated sugar
2 cups water
2 tbsp. fresh orange juice
Extra sugar (optional)

Method
Slice the oranges into thin rounds of 0, 30cm. Discard seeds and end cuts. 
Fill a large bowl with iced water and set aside. Bring a medium saucepan of water to a boil and add the orange slices. Boil for 1 minute, then place them in the blow of ice water until cooled. Drain.
In a large skillet, over medium heat, bring 2 cups of sugar, 2 cups of water and 2 tbsp. of orange juice to a boil and heat until the sugar dissolves, while stirring occasionally. Turn heat to medium-low and add in the orange slices, in a single layer. Simmer the orange slices for 45-60 minutes or until the rinds are slightly translucent, turning every 15 minutes. Place the orange slices on a cooling rack and allow them to cool completely (1 hour or leave overnight).  If you want the slices to be less sticky, sprinkle some extra sugar.
You can use them immediately in Xmas recipes or keep them refrigerated in an airtight container, up to 1 month. If you are going to reserve the orange syrup – it will be great to use in a recipe with “Duck a l’ orange”-, you can do so in the next 2 weeks.

Preserving Citrus with salt


Salt and citrus is a great combination! Preserved lemons are the best know salt-preserved citrus but you can also do this with oranges and grapefruit. You can later use them to liven up dressings, sauces, curries, rice, fish and poultry.

Ingredients
6-8 whole lemons
4-5 tbsp. salt
A jar
Sharp knife
Pestle or wooden spoon

Method
Clean your jar in hot soapy water. Dry it with a clean towel. Clean the outsides of the lemons, rinse and pat dry. Slice the ends from the lemons to create a flat top and bottom. Stand the lemon on one of the flat ends. Cut an “x” in the lemon and cut through up, until you are about 1 cm from cutting all the way through. Open the lemon, and pour ½ tbsp. of salt. Once you do this with all the lemons, pack them into the jar as tightly as possible. Use a pestle or a wooden spoon to push them in. Once all the lemons are in the jar, add an additional 1 tbsp. of salt. Press on the lemons one more time to extract as much juice as possible. Seal the jar and store the lemons in a cool dry place for at least 1 week. Give them a shake every once in a while. After 1 week move your lemons to the refrigerator. When the peels become translucent, you will know they are soft and ready to use.

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