Ingredients
Equipment
Method
The Blanching Process
- Prepare an ice bath by filling a large bowl with ice and water and set it aside to ensure rapid cooling.
- Bring 4 cups of water to a rolling boil in a large saucepan. Add the orange slices and boil vigorously for 2 minutes to remove bitterness from the pith. Transfer immediately to the ice bath, then discard the water.
Preparing the Aromatic Syrup
- In the same saucepan, combine the remaining 4 cups of water and the granulated sugar. Boil over medium heat until the sugar dissolves. Add one cinnamon stick, two star anise pods, and a pinch of citric acid for a complex flavor infusion.
The Long Simmer
- Reduce heat to medium-low and add the blanched oranges to the syrup. Simmer gently for 45 to 60 minutes, swirling the pan every 15 minutes, until the rinds are translucent and the syrup has thickened.
The Drying Phase
- Carefully move the slices to a cooling rack placed over a baking sheet. Let them air dry at room temperature for up to 24 hours to reach the ideal chewy consistency.
The Finishing Touch
- Once dry, dip the slices in extra granulated sugar for a sparkling finish. Store in an airtight container in the refrigerator for up to 1 month.
Nutrition
Notes
Climate Adjustment: If you are in a high humidity area, dry the slices in an oven at 150°F (65°C) for 1 to 2 hours instead of air drying. Zero Waste Tip: Save the leftover spiced syrup! It is excellent for sweetening cocktails like an Old Fashioned or for moistening cake layers. Recovery Method: If the slices remain sticky after 48 hours, re-simmer them briefly in a new, more concentrated sugar syrup to draw out excess moisture. Flavor Variation: For a gourmet treat, dip half of each dried slice into tempered dark chocolate and finish with a tiny pinch of flaky sea salt. Nutrition information is estimated based on common ingredients and serving sizes and may vary.