Greek Candied Oranges (γλυκά του κουταλιού)
This traditional 'spoon sweet' preserve from Greece uplifts any bowl of yoghurt, scoop of ice cream or a glass of sparkling water.
Literally meaning ‘spoon sweet’, this delicacy belongs to a class of traditional Greek fruit preserves that use anything from oranges to cherries to figs. Traditionally it’s served to guests on a single spoon alongside a glass of ice water and Greek coffee, offering a refreshing tonic after a meal. You can use it throughout summer by adding it to Greek yoghurt for breakfast, spooning it over ice cream or stirring it into a glass of sparkling water. In the winter, it’s delightful added to a cup of hot water as a cheerful snap of the summer just gone. The oranges need to be pre-boiled to remove excess bitterness from the skin. Once cooled, they’re chopped and boiled with sugar to make a glossy, syrupy confection. A little bitterness should remain - like marmalade - which can be tempered with more sugar and lemon juice to suit your taste. Either way, this is a really fun summer weekend project that will have your home smelling clean and fabulous as well. Let’s go!
INGREDIENTS (makes 2x 300ml jar)
3x large oranges
900g caster sugar
1-2 tablespoons lemon juice
1/4 tsp salt
WALKTHROUGH
First, let’s pre-boil the oranges. Wash the 3x large oranges well under hot water and place them into a pot. Cover them with water and place them onto a boil. They will float - don’t worry! Once boiling, reduce the heat to low and cover the pot with a lid. Simmer the oranges for 30 minutes.
After 30 minutes, pour away all of the water. Add fresh water and repeat the process again. This will make the oranges less bitter. Simmer the oranges for 30 minutes, or until the skins are soft and easily pierced with a knife. Drain the oranges and leave them to cool completely.
Once cooled, carefully slice the oranges into 8 wedges each. Using a sharp knife, slice the wedges into bitesize pieces. The oranges will be very soft and will release juice, don’t worry.
Add 1kg of the chopped oranges and 800-900g of caster sugar to a pot. Add 900g of sugar if you would prefer a less bitter result. Add 1 tablespoon of lemon juice (or 2 if you prefer less bitter) and 1/4 tsp of salt. Place the pot onto high heat and bring the contents to a rolling boil.
Keep the pot on medium-high heat and boil the oranges for 30 minutes, stirring occaisionally. Keep an eye on the pot so it doesn’t boil over. To check for doneness, spoon a small amount of the liquid onto a plate and leave it to cool.
Transfer the oranges carefully into a clean jar. Seal the jar and leave it cool. You can store it in the fridge for up to 2 months. To preserve longer: seal the jar until finger-tight then place it into a 140C/280F oven for 15 minutes to seal. After this, they can be stored for over a year in a cool, dark place.
