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Candied Oranges & Lemons
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Rating: 4.3/5 (20 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 130
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 4mg
Total Carbohydrate 31g
Dietary Fiber 6g
Sugars 11g
Protein 2g
Vitamin A  5%Vitamin C  165%
Calcium  9%Iron  6%
Potassium  8%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Candied Oranges & Lemons

Date Added: September 03, 2016
Oranges and lemons and spice - how nice! Perhaps, but I wonder how many European Christmas treasures have been ruined using the glazed peels and citron that we buy for baking during the holidays. I, only recently, discovered that citron is a fruit, related to the orange and lemon, but with an identity all its own. I had always assumed that citron was candied lemon peel. Citron is valued for medicinal purposes and in the ancient world was mixed with wine as an anecdote to poison - if only Socrates and Seneca had known! While this may be a culturally acquired taste, my palate can't deal with citron, so I decided to follow the example of frugal peasant housewives around the world, and, working from an old recipe, make my own candied peel. What a treat! Fresh candied peel is a confection that will enormously improve stollen, panettone, cassata and Scandinavian Christmas breads, replacing bitterness with the true essence of the fruit. I was also delighted to find that Davis Lebovotiz had come up with a recipe to make crystallized ginger in home kitchens. Now between work, cooking, cleaning, decorating, shopping, wrapping and keeping the children entertained, you'll have something to fill your idle hours. My work here is done!


4 tablespoons Sugar
4 Oranges seeded and very thinly sliced
4 Lemons seeded and very thinly sliced
2 tablespoons Creme De Cassis
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1. Peel the fruits, removing bitter pitch.

2. In a medium saucepan (nonreactive) place a layer of sliced oranges and sprinkle lightly with sugar.

3. Place a layer of lemon slices on top and sprinkle with sugar.

4. Continue adding fruit in alternating layers, each time sprinkling with sugar, until all the fruit and sugar are used.

5. Cover and refrigerate overnight. Place uncovered saucepan over medium-low heat and bring fruit and sugar to a light boil, stirring occasionally, approximately 30 minutes.

6. Allow fruit to cool. Stir in Creme de Cassis and serve with chocolate cake or mousse.

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Dietary Notes:
This recipe is low-sodium with 3.5mg per serving, low-fat with 0.5g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin C with 165% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Natural Sweeteners, Alcohol, Oranges, Citric Acid allergies.
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