To Preserve Oranges Whole
Ingredients
Directions
Prepare the fruit
With a sharp penknife, cut off the outer skin of the orange as thin as possible.
Boil the fruit in water until you can puncture the skin with a straw.
Make a small hole in the fruit at the stem with the handle of a teaspoon; remove all the seeds, ensuring none remain.
Make the syrup and preserve
Make a syrup of two pounds of sugar to one pound of fruit.
Boil the syrup and skim off the scum.
Boil the fruit in the syrup until the oranges look clear and transparent.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Oranges (in the method)
- The fruit is the main ingredient that becomes preserved and translucent after simmering in syrup.
- Sugar
- Sugar forms the syrup that preserves the fruit and makes it sweet and clear.
The step that matters
Boil the fruit in the syrup until the oranges look clear and transparent.. Sugar must slowly replace the water in the fruit. Boiling too hard or too briefly can leave the peel tough or the fruit cloudy and poorly preserved.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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