Recipe Archives->Preserving->Candied Oranges

Candied Oranges and Lemons
Yield: 6 servings

4 oranges, seeded, sliced very thin
4 lemons, seeded, sliced very thin
2 tb Creme de Cassis

Peel the fruits, removing bitter pith.

In a medium saucepan (nonreactive) place a layer of sliced oranges
and sprinkle lightly with sugar.  Place a layer of lemon slices on
top and sprinkle with sugar. Continue adding fruit in alternating
layers, each time sprinkling with sugar, until all the fruit and
sugar are used.  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.  Allow fruit to cool.  Stir in Creme de Cassis and serve
with chocolate cake or mousse.

Printable version: candied-oranges.txt.