Orange Confit
- Total Time
- 9 to 16 hours, plus overnight resting
- Rating
- Comments
- Read comments
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Ingredients
- 4big navel oranges
- 2½pounds sugar
Nutritional analysis per serving (16 servings)
291 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 75 grams carbohydrates; 1 gram dietary fiber; 74 grams sugars; 0 grams protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a saucepan large enough to hold oranges with water; bring to a boil. Blanch oranges for 30 seconds, then remove, change water and repeat. Carefully quarter oranges through their poles. Return them to saucepan with half the sugar and water to cover. Bring to a boil, then cook over lowest possible heat, adding water as necessary to keep them covered. Cook for 8 hours, then remove from heat and let sit overnight.
- Step 2
Drain oranges and repeat process with remaining sugar and water to cover. Oranges are done when very tender but not falling apart, from 1 to 8 hours. Remove pot from heat and let cool, then refrigerate oranges with their syrup. Oranges will keep, refrigerated, for several weeks.
- Step 3
Serve an orange segment with a scoop of chocolate caramel mousse, or with a dollop of whipped cream.
Private Notes
Comments
I used clementines instead. Cut the cooking time in half. Tastes just like orange marmalade and perfect with the mousse.
Turned out pretty well. In that my citrus is off the tree in Northern California, the oranges are not as sweet as store-bought navels. I used a slow cooker and they were ready after eight hours on low. Did not cook them for the second turn. A good staple for the winter pantry.
I think one of these orange quarters thinly sliced would make a delicious garnish for an old fashioned, and a bit of the syrup used as the sweetener instead of sugar.
My confit is still cooking, but let me just say: it‘s worth it just for the smell of my home!
Going to try Mark’s recipe, as I had an amazing half orange served with a warm croissant at Four Seasons Tokyo. At the start of breakfast, a memorable experience.
These are great. I serve them w torrijas, Spanish French toast, also from NYT, with some unsweetened whipped cream. I only cooked them once and they were done.
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