Quick candied oranges

An ideal garnish for cakes, bakes, and desserts. Sticky, chewy and sweet. You could even chop some through a salad to add marmalade-like taste - ideal with roasted squash, carrots or beetroots.

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Step 1

Halve the oranges and cut each half into 5mm thick slices.

Step 2

Heat the water and sugar in a large frying pan. Add the orange slices and simmer for about 20 minutes, turning the slices every so often, by which time the liquid should be a sticky syrup.

Step 3

Remove the slices and cool on baking parchment.

Step 4

You can add a thin slice of beetroot to the pan at the start if you’d like the orange to have pinkish/red hue, or alternatively use blood oranges if they are season.

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