Candied Blood Oranges

Summer is here, and you know what that means – Aperol Spritz time! Let’s upgrade that Aperol Spritz. How about giving the Lillet sisters a new accessory? Or just keep this recipe for that extra special cocktail, mocktail, or boozy smoothie. Extra special means anytime you have one. I dare you not to eat them all first though. Aren’t they pretty!

Candied Blood Oranges

Ingredients

2 blood oranges

1 cup of white granulated sugar

1 1/2 cups of water

Method

In a pan, add sugar and water over medium heat. Lately, I have been using my non-stick Le Creuset frying pan for everything! Let the mixture come to a boil. Add slices of blood oranges and reduce the heat to a simmer for 45 minutes. The sugar-water mixture will begin to thicken, and the oranges will start to become covered in a shiny sugary syrup. This is how you will know they are ready for drying. Transfer the sticky orange slices to a drying cooling rack. Dry them in the open air overnight. To speed up the drying process, placing them in an oven at 200 degrees Fahrenheit for about 2 hours will do the trick as well.

Where to buy the goods? Measuring tools, pans, knives and stuffs? Blonde Behind the Bucket Storefront of course.

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