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Candied Blood Orange Chips

Candied Blood Orange Chips with Fennel

Course Dessert
Keyword Blood Orange Chips, Blood Orange Recipes, Candied Fruit
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 30 servings

Ingredients

  • 2 cups tap water
  • 1 1/4 cups sugar
  • 1/4 teaspoon fennel seeds. coarsely cracked or whole
  • 25-30 blood orange slices thinly sliced with seeds discarded
  • 1/2 teaspoon maldon sea salt flakes

Instructions

  1. Place the water and sugar together in a large thick bottomed saucepan with a lid (you want it wide enough to fit all of your orange slices in a single layer,)
  2. Place the fennel seeds in a spice bag. (Or just place them in the syrup as a whole. I did this and then just strained the syrup afterwards)
  3. Place the bag in the saucepan and bring the contents of the pan to a boil on medium high heat. Boil the liquid for 1 minute and reduce to a gentle simmer. Remove the spice bag and discard the fennel.
  4. Switch off the heat. Place the orange slices over the surface of the sugar syrup in the pan. Carefully, dunk each slice into the syrup using a spoon to wet the entire slice of fruit.
  5. Cover the pan with a lid and cook the liquid on low heat to keep it barely simmering.
  6. Let the fruit cook for 1 hour.
  7. About half way through, open to check and make sure the orange slices are immersed in the syrup, If the liquid gets low, add about 1/2 cup water.
  8. The slices will be done after an hour when they become completely transparent. The syrup will acquire a golden color as it cooks but shouldn't burn.
  9. Once the orange slices are completely transparent and cooked, remove the pan from the stove and transfer each slice carefully using a pair of tongs to a wire rack placed over a baking sheet lined with parchment paper.
  10. Allow the excess syrup to drip on to the parchment paper.
  11. Place a wire rack in the center of the oven and preheat to 200F.
  12. Randomly sprinkle the maldon sea salt flakes over the chips.
  13. Place the entire rack with the orange slices and the baking sheet in the oven and keep the oven closed for 20 minutes, then switch the oven off and allow the chips to stay in the oven for another 40 minutes.
  14. Remove the entire rack with the orange chips from the oven, they should crisp. Carefully peel the chips from the wire rack and store each chip between sheets of parchment paper, placed in an airtight container.
  15. If the chips get sticky you can always dry them up a little by placing them in an oven that is preheated to 200F, switch the oven off as soon as you place the chips in and shut the door for 10-15 minutes. The chips will be crisp and ready to use.