Candied Blood Orange

Candied Blood Orange                                                                                                                                  yield 2 pints

4 blood oranges

1000g    blood orange puree

1000g    sucrose

10g         malic acid

  1. Slice the blood oranges on the meat slicer at number 15. Discard seeds and ends. Set aside.
  2. Place blood orange puree, sucrose, and malic acid in a medium pot. Place over medium high heat, stirring to dissolve sucrose, until the solution comes to a boil.
  3. When the liquid boils, add blood orange slices, and reduce heat to a low simmer. Cook for 2 hours at a very low simmer, pressing orange slices under the surface of the simmering syrup periodically.
  4. After 2 hours, the syrup should be thick and the rinds around the oranges should be translucent. Let cool at room temperature for 2 hours before transferring from the pot.
  5. Transfer the slices to pint containers, cover with syrup and store at room temperature.