I’m really not one for using other people’s recipes at all – I prefer to make my own!
That said, I was surfing Facebook a while back, and saw a recipe that my favourite magazine – Canadian Living – posted: Candied Orange and Ginger Bark! Doesn’t it look amazing?
I had to make it, obviously.
I do candied orange slices differently, though.. so decided that I should share my recipe/ method with you. You know, mostly as an excuse to share gorgeous pictures of these gorgeous orange slices. Make more than you think – you’ll start snacking on them, and they’ll disappear in no time. Best candy ever!
When it comes to making candied/crystallized items, I like to avoid wasting anything. The “byproducts” made in the process are delicious in their own right. You may remember from an old post that when I make Candied Ginger, I actually end up with 3 separate items: the candied ginger, ginger syrup, and ginger sugar.
When making my candied orange slices for the Canadian Living recipe, I decided to shake things up a bit and make my crystalized ginger in the same syrup I cooked the tangerines in.. and ended up with not only my Candied Tangerines, but a lightly orange flavoured crystalized ginger, a ginger-tangerine “honey”, and tangerine-ginger sugar.
The “honey” – a very, very thick, caramelized simple syrup – is fantastic in tea, as an example.
Slice oranges very thinly – aiming for just slightly thinner than 1/4″. Remove and discard all seeds, if applicable
In a large pot, bring water and sugar to a boil. Add orange slices, gently stirring to separate and coat with sugar water.
Once syrup comes back to a boil, turn temperature down enough to keep it just at a good simmer – NOT a full boil – and simmer for about 45 minutes. I like to gently stir every 10-15 minutes or so, to ensure all of the slices are getting full exposure to the syrup.
As you wait for the simmering oranges, line a baking sheet with parchment paper. Spread a good amount of sugar over the parchment paper – a cup or two, enough to get a nice layer of sugar. Set up a drying/cooling rack over the sugar pan.
Once the 45 minutes are up, remove pan from heat. Use a fork to gently remove orange slices from the syrup, allowing excess syrup to drip off into the pan. Arrange drained slices on the rack, allow to drip and cool for 30 minutes or so. Once time is up, flip them and allow to sit for another 30 minutes or so.
Gently dredge orange slices in sugar from the parchment paper, making sure both sides are evenly coated. Arrange on the rack once again, allow to dry overnight
Store in an airtight container, use within a week or so.
Orange Syrup Crystallized Ginger
Use a vegetable peeler to peel all of the skin (rind?) off of the ginger, carefully slice it all into uniformly thin pieces. (I like to aim for between 1/8″ and 1/4″ thick).
Place into pot of orange syrup. Bring syrup back up to a boil, turn temperature down enough to keep it just at a good simmer – NOT a full boil – and simmer for about 45 minutes. I like to gently stir every 10-15 minutes or so, to ensure all of the slices are getting full exposure to the syrup.
As you wait for the ginger to cook, top up the sugar in the parchment lined baking sheet. You’ll want a good solid layer.
Once the 45 minutes are up, add 1 cup of sugar to the pot, and stir well. Simmer for 10 more minutes.
Use a slotted spoon to remove ginger from the syrup, allowing excess liquid to drop back into the pan. As you strain liquid off, put ginger into the sugar lined baking pan, tossing to coat.
Allow ginger to cool and dry for a few hours.
Transfer the ginger pieces to an airtight container, gently knocking them against each other (I’ll roll them in my hands) to dislodge any loose, excess sugar. Cover tightly, store at room temperature.
You’ll be left with a fair amount of excess sugar, mostly clumpy. Run all of that through a food processor until it’s as fine as you’d like it – this will depend on your desired uses for it. Transfer to an airtight container, store at room temperature.
Use it to add a bit of extra flavor to your baking, to coffee or tea, or to rim your cocktail glasses!
Once you’ve transferred the ginger to the sugar pan, you will be left with a golden coloured, very thick syrup. You can add a little hot water to thin it out, if you like. Transfer to a clean mason jar, store in the fridge. (It may thicken / harden – it will liquify when warmed up!).
Use in tea, or as a replacement for honey in most recipes.
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Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.