When I made lemon bars, I added some candied orange peels. It was the right choice. Blood oranges are incredible and candied up draw out a little sweetness while maintaining its bitterness. More importantly, when you candied them, they cut the bitterness. Did I mention they are great for cocktails?
Ingredients:
2-3 blood oranges (sliced)
water
sugar
Lemon juice
Method:
- Slice the blood oranges into 1 inch pieces.
- In a large pot, add 2 cups of water to 1.5 cups of sugar, as well as a cup of lemon juice to a gentle boil before placing the blood oranges.
- Every 10 minutes flip the orange slices until they are translucent (40-50 minutes)
- Once they are translucent, place them on a wired rack and let dry. It takes about a day or two.
It is a super simple process and you get some leftover simple syrup.
