So how do you get into the Christmas spirit? Let me show you.
Make candied orange and ginger and your house will turn into a festive "house of spices".
When the spices and the citrus are simmering the smell is so powerful and so overpowering that you will feel completely drunk..and without any alcohol.
The result is soft, melt in your mouth spiced candied oranges with a slight pungent and aromatic taste due to the ginger and the vanilla.. a heavenly flavour indeed.
These can make fabulous Christmas presents indeed, they are delicious served with coffee or even dipped into a hot drink! If you are baking cakes you can also add them to your mixture too.
Once they are cooked the candies will need to dry overnight and can then be coated with sugar before serving.
- Prep Time : 30 minutes
- Cook Time : 1h 40 min
Wash the oranges and slice them into quarters.
Remove the skins. This is easily done by scooping them out with a spoon. Make sure you leave the white pith attached.
Slice the peels into thin slices.
To remove the bitterness of orange peel, place the peels in a saucepan, cover with cold water and bring to the boil. Simmer for 3 to 4 minutes. Drain and repeat this process 2 more times.
Wash the saucepan. Add the water, sugar, split vanilla pod, cinnamon sticks, cloves and grated nutmeg.
Bring to the boil, stirring occasionally to dissolve the sugar. Slice the ginger into thin slices, you can use a mandolin if you like (but be VERY careful to your fingers, it is ever so sharp!).
Add the orange peels and the sliced ginger to the pan.
Simmer on a low heat, stirring occasionally; the orange peels need to look slightly translucent and the syrup needs to thicken up. This will take about 1 hour and 30 minutes.
After this time you will need to let the peels dry overnight (at least 10 hours).
Using tongs remove the peels and the ginger and place them on a cooling rack. Put a sheet of baking paper underneath the rack to avoid extra mess.
Look at those vanilla seeds on the peels!
Toss with sugar and serve. You can dip them in dark chocolate too for a touch of luxury.
I love to serve them with coffee. They are so elegant and pretty, soft and sweet with a slight ginger pungent taste!
The candies will last well in a cool and dry place for two weeks sealed in a bag.