Candied Money Orange
Overview
The temperature has dropped sharply recently, and it is the season when colds are common. At this time, save a bottle of homemade candied oranges, which can be eaten as preserves, appetizing and satisfying the cravings; you can also add some water to make money orange water, which can reduce phlegm, relieve coughs, and prevent colds... If you want to know more about the food production process, you can follow the WeChat official account Ning You Tao, where new recipes will be released every week!
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Ingredients
Steps
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Money oranges bought in supermarkets or fruit shops are in the season when they are ripe, so they are very suitable for making candied money oranges.
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Rinse the tangerines with clean water.
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Drain the money oranges and sprinkle with appropriate amount of salt.
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Rub the salt and money orange together repeatedly with your hands, let the salt rub off the wax on the surface of the money orange, and then rinse the money orange again with water. During cleaning, you can remove the green stalks on the money orange.
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Take a money orange and cut it lengthwise with a paring knife.
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Press the money orange flat, squeeze out the orange seeds inside, and use the tip of a knife to help pick out the orange seeds.
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Mark all the money oranges in turn.
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Don't take out the orange seeds.
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Prepare a clean, oil-free and water-free glass jar.
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Spread a layer of caster sugar on the bottom of the jar.
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Apply the first layer of money oranges evenly.
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Spread another layer of caster sugar.
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Continue to add the second layer of money oranges, so that one layer of money oranges and one layer of fine sugar are staggered.
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Sprinkle the top layer with caster sugar and seal the bottle tightly.
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Spread fine sugar on the last layer and cover the glass jar tightly for pickling. In winter, when the weather is cold, it is usually marinated for five to seven days. When the weather is warm, it is marinated for about three days. If you find that the top layer of fine sugar has melted and there is clear juice oozing out of the bottle, it means the pickling is done.
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Pour the pickled oranges and sugar water into a large-diameter pot and cook over medium heat.
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Slowly evaporate the water in the oranges and let the soup gradually thicken. When you find that the soup is getting less and less and the spoon cannot stir smoothly, it means it is ready.
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After cooling, seal and store in a glass bottle.
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When you want to drink, put a few gold oranges into a cup and add warm water to mix. You can use a spoon to mash the gold orange pulp. This will taste better and have a better effect of resolving phlegm and relieving coughs.
