Shared by Léa Karsenty
Shared by Léa Karsenty
Candied Oranges in Vanilla Syrup
Yield: Two 8 oz. jars
Candied Oranges in Vanilla Syrup
Yield: Two 8 oz. jarsFamily Journey
Figuig, MoroccoMecheria, AlgeriaOran, Algeria
Toulouse, FranceParis
Léa Karsenty and her cousins all look forward to a jar of Mamie Sara’s “world-famous” candied oranges, says Léa. Plump, vibrant, and preserved in a thick, vanilla speckled syrup, we can certainly see why. Serve the oranges in thin slivers, and be sure to prepare them a week in advance.
Read more about the Karsenty family’s Yom Kippur break fast traditions in "How a Family of Strong Women Spends Yom Kippur in Toulouse," and try their recipes for anise seed challah, North African makroud with dates and semolina, and sweet anise mouna.
Ingredients
- 2 lbs. organic navel oranges
- 4 cups granulated sugar
- 1 plump, fresh Tahitian vanilla bean, split and scraped
Preparation
Step 1
Begin by cutting each orange into four quarters, using a sharp paring knife to cut ⅔ of the way through to the center, taking care to keep the oranges attached at the tops. (See picture for reference.)
Step 2
Fill a large pot with water; cover it and bring it to a boil. Once at a boil, add the oranges to the pot and boil them for 15 minutes. Remove the oranges from the water and reserve 6 cups of the boiling liquid to use for candying.
Step 3
Add the sugar to the reserved water and in the same large pot, bring a boil. The syrup should thicken, almost like a caramel. After 20 minutes, once the syrup has thickened somewhat, lower the heat, add the oranges to the syrup and cook for an hour. Stir occasionally to ensure the oranges don’t burn or darken too much in spots. Turn off the heat and leave the oranges and syrup to cool for 2-3 hours.
Step 4
Once the syrup has cooled, bring the pot to a boil again and cook for 30 minutes over medium heat, letting the syrup thicken and reduce further. Add the vanilla beans and the pod to the pot. Remove the pot from the heat.
Step 5
Jar the oranges: add one or two oranges to a mason or jam jar, taking care to preserve their shape. Add syrup to cover them, close tightly and immediately turn them upside down to create a tight seal and allow them to cool completely. Let the oranges sit for a week in the jars before opening.
