· gluten-free · nut-free · soy-free ·

Candied fruit has always had a holiday vibe going on, but nothing screams holiday more than candied citrus!

Citrus fruits are a favorite contender, of course, as they’re in season in winter and during the holidays (at least in the Northern Hemisphere). Candying is a great way to not only sweeten your citrus but also preserve it so that you can enjoy citrus at its best for longer!

But what if you didn’t have to buy sickly sweet candied oranges from the store this year? What if you could make your own and make them healthier by ditching the cane sugar and using 100% real maple syrup instead?

Well, now you can! It just takes 1 pot and 25 minutes of low heat—that’s it. No sugar thermometer needed.

In this recipe, we show you a very simple way to candy oranges and mandarins using maple syrup flavored with ginger and cinnamon.

Scroll down for the recipe ↓

 

How to Use Candied CITRUS

Candied oranges aren’t just good to snack on (although, who wouldn’t want to snack on some), they can also be used for:

• garnishing your favorite festive desserts (we like to top our sweetbreads and decorate our cakes with them)

• mixing into your granola (goes fantastically with the Christmas Granola!)

• chopping up and adding to pancake batter

• eating with yogurt and granola

• mixing into oatmeal

BONUS TIP: Dip them in melted chocolate for an extra festive treat!

 

Maple-Candied Oranges

Makes 10-15 slices

1 cup | 220ml water or orange juice

1 cup | 316ml maple syrup

1 whole | 4g cinnamon stick

2” piece fresh ginger, peeled and sliced

Pinch sea salt

1 Navel orange, sliced into 1/4”-thick slices

2 small mandarins, sliced into 1/4”-thick slices

1. Add water, maple syrup, cinnamon, ginger, and salt into a small pot. Stir and bring to a boil over high heat.

2. Lower heat to medium and add orange and mandarin slices. Cook for 20-25 minutes, or until they have a visible shiny coat of maple on them. The liquid should become thick and syrupy. Stir the oranges around to make sure they’re all coated fully. Remove from heat and use tweezers or a fork to take them out and place them on a drying rack with a piece of aluminum foil or parchment paper underneath to catch any excess maple.

3. Store in an airtight container at room temperature for up to 2 months.

Optional:

Melt some dark chocolate to dip the candied orange and mandarin into it. Sprinkle with Maldon salt and let cool before eating.

 

Did you make this recipe? tag us on Instagram @eatogether.co so that we can see it!

 

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