Pine Syrup Candied Oranges
I made these lovely candied oranges to use as a garnish for winter hot toddies. They perfectly sweeten the beverage with their Pine Syrup coating and are delicious in both boozy and non-alcoholic beverages. They could also be used to top a cake, cupcakes or even strewn across a nice pork tenderloin. For the recipe below I put them into my food processor after candying, but this was only so they weren't sticky anymore as I sent some to a friend as a gift, wrapped in waxed paper. You can also dust them with sugar after they've dried overnight to prevent them from being too sticky.
- 2-3 oranges sliced very thinly, no more than 1/8 inch. I used tangerines and blood oranges. Remove seeds and end pieces
- Large bowl of ice water
- 1 cup DRAM Pine Syrup
- 1/2 cup water
- 2 tablespoons orange juice
- extra sugar for dusting (optional)
- Fill a large bowl with ice water and set aside
- Bring a medium saucepan of water to a boil and add orange slices.
- Boil 1 minute then place in the bowl of ice water until cooled. Drain.
- In a large skillet over medium heat, bring Pine Syrup, water and 2 tablespoons orange juice just to a boil, and heat until combined.
- Turn heat to medium-low and place orange slices in the sugar-water in a single layer. DO NOT overlap the slices.
- Simmer gently (do not boil) the orange slices 45-60 minutes or until rinds are slightly translucent, turning every 15 minutes.
- Place orange slices on a cooling rack on a baking sheet and allow to cool completely, (1 hour or overnight). Place in a food dehyrator on lowest setting for 10 hours if you'd like them completely dried, not sticky.
- If desired, sprinkle extra sugar over candied orange slices if you prefer the slices less sticky.
- Use immediately or keep orange slices refrigerated in an airtight container until ready to use.
- The orange slices can be kept up to 1 month and used as a garnish for many desserts.
- Reserve Orange Pine syrup, in the fridge, for another use being sure to discard after 2 weeks. This syrup would be great in a gin or whiskey cocktail!