Candied Oranges And Lemons Recipe

1. 1

   A simplified version of a fruit confit which traditionally is included in the 13 or possibly more sweets served at Reveillon in France and Quebec.

2. 2

   Peel the fruits, removing bitter pitch.

3. 3

   In a medium saucepan (nonreactive) place a layer of sliced oranges and sprinkle lightly with sugar.

4. 4

   Place a layer of lemon slices on top and sprinkle with sugar.

5. 5

   Continue adding fruit in alternating layers, each time sprinkling with sugar, till all the fruit and sugar are used.

6. 6

   Cover and chill overnight.

7. 7

   Place uncovered saucepan over medium-low heat and bring fruit and sugar to a light boil, stirring occasionally, approximately 30 min.

8. 8

   Allow fruit to cold.

9. 9

   Stir in Creme de Cassis and serve with chocolate cake or possibly mousse.

* Per serving · 4 servings · Values may vary.

No additional tips available.