Cold Candied Cara Cara Oranges

1. Boiling the Water

Start by filling your large pot with water and set it on the stove to boil. This initial boil is crucial for blanching the oranges later on, which will help remove the bitterness and soften their skins.

2. Prepping the Oranges

While the water is heating up, take this time to thoroughly wash and dry your Cara Cara oranges. With your sharp channeler, carefully remove elegant strips of zest from each orange, ensuring that they remain intact for a beautiful presentation.

3. Blanching

Once the water comes to a boil, gently place the oranges and the zest into the pot. Keep them submerged with a pot lid that's smaller than the pot's opening, and let them blanch for about 25 minutes. This step is the secret to achieving that perfect texture, allowing the oranges to swell and soften without splitting their skins.

4. Preparing the Syrup

After blanching, remove the oranges and zest with your slotted spoon, and then pour out the water and dry the pot. Combine an equal amount of sugar and fresh water in the pot, and set it over medium heat. Stirring occasionally, bring the mixture to a gentle boil. This process will thicken the liquid into a syrup that will later envelop the oranges in a sweet, glossy coat.

5. Simmering the Oranges

Now, reintroduce the blanched oranges and zest to the thickened syrup. Lower the heat and let them simmer, covered with a parchment circle and the pot lid, for about 45 minutes. This stage is where the magic happens: as the oranges simmer, they absorb the sugar and turn delectably translucent—a true transformation from everyday citrus to candied delight.

6. Cooling and Infusing

Once the simmering is complete, remove the pot from the heat and allow the oranges to cool in the syrup. This is not a step to rush; give them a full 24 to 48 hours in the refrigerator. During this time, the flavors meld and the oranges fully infuse with the sweet syrup, reaching their peak of candied perfection.

7. Serving

To serve, present the Cold Candied Cara Cara Oranges straight from the fridge, chilled and glistening. They are best enjoyed whole, sliced at the table with a knife and fork, allowing each person to experience the full pleasure of slicing into the tender, candied fruit.