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Candied Oranges

Erken's candied oranges: whole oranges are striped, pricked, soaked for a day, cooked tender and placed in boiling sugar syrup (1 kg sugar, 3.75 dl water) which is brought to a boil and poured over again for several days before the syrup is reduced.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 582 (falt i det fri)

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About the dish

Whole oranges preserved in sugar syrup were a fine dessert and garnish fruit in older Norwegian households. The method of peeling away every other stripe of the peel gives a decorative, striped fruit. The recipe continues on page 583 in the original. The amounts in the original print are partly illegible in the source setting; a ratio of equal weights of fruit and sugar has been assumed.

How to make it

  1. 1

    Mark the peel

    Wash the oranges well. Mark the peel with a sharp knife into equally wide stripes, and cut away every other stripe.

  2. 2

    Prick the fruit

    Prick the oranges through a few times with a pointed knife or larding needle.

  3. 3

    Soak for a day

    Place the oranges in boiled, cooled water and let them sit for one day.

  4. 4

    Cook the peel tender

    Take up the oranges, set them over the heat in fresh cold water and cook until the peel is tender. Place them on a sieve so they drain well.

  5. 5

    Boil the syrup

    Boil a sugar syrup of the sugar and 3.75 dl water, and skim it well.

  6. 6

    Pour over

    Place the oranges in a jar and pour the boiling, skimmed syrup over them.

  7. 7

    Boil the syrup daily

    The next day pour off the syrup, bring it to a boil and pour it hot over the oranges again. Let stand covered for 4 days.

  8. 8

    Reduce and fill

    Give everything one boil, take up the oranges with a slotted spoon and place them in a jar. Reduce the syrup until it is smooth, skim it and pour it hot over the fruit.

  9. 9

    Seal

    Seal the jar once the fruit is completely cold.

Changes from the original

Measurements are given in modern units (dl, kg). "Støtt sukker" (pounded sugar) is given as fine-grained/caster sugar. The reference to "see page 576" about sealing is omitted, and the method has been divided into numbered steps.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 582) → Modernised~80% of the text changedremovedadded
1 kg. kg appelsiner (godt vaskede, hele). 1 kg. støtt kg finkornet sukker 3 3/4 del. vand. De godt vaskede appelsiner merkes (støtt sukker). 3,75 dl vann (til sukkersirupen). vann (til bløtlegging og forvelling). Vask appelsinene godt. Merk opp skallet med en skarp kniv i like brede striper; hveranden stripe skal fjernes. Appelsinen gjennemstikkes nogen striper, og skjær bort annenhver stripe.. Stikk appelsinene gjennom noen ganger med en spids spiss kniv eller spekkenaal, lægges spekkenål.. Legg appelsinene i kokt, koldt vand 1 døgn; optages avkjølt vann og sættes la dem ligge i ett døgn.. Ta appelsinene opp, sett dem over ilden varmen i nyt koldt vand, koker, nytt kaldt vann og kok til skallet er mørt. Appelsinerne lægges op paa Legg dem på en sigt for at rinde sil så de renner godt av, lægges derefter av.. Kok en sukkersirup av sukkeret og 3,75 dl vann, skum den godt.. Legg appelsinene i en krukke og overheldes med hell den kokte, skummede, kokende sukkersirup, kokt av sukkeret og 3 3/4 del. vand. Næste kokende, skummede sirupen over.. Neste dag heldes siruppen fra, helles sirupen av, kokes op opp og heldes helles varm over appelsinerne. Staar tildækket appelsinene igjen. La stå tildekket i 4 dage; dager.. Gi alt gives et opkok; appelsinerne tages op oppkok, ta appelsinene opp med hulslev hullsleiv og lægges legg dem i krukke; siruppen kokes ind, krukke. Kok sirupen inn til den er jevn, skummes skum den og heldes hell den varm over frugten. Overbindes, naar frugten frukten.. Bind over krukken når frukten er kold. helt kald.

Note on Modernised

Mål er oppgitt i moderne enheter (dl, kg). «Støtt sukker» er angitt som finkornet sukker/melis. Henvisningen til «se side 576» om overbinding er utelatt, og fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Why should the oranges sit in cold water for a day?
Soaking in boiled, cooled water draws bitterness out of the peel. The oranges are marked into stripes where every other stripe is cut away, and pricked a few times with a pointed knife or larding needle before being placed in water for one day.
How long does the whole process take?
Reckon about 6 days in all: one day in water, cooking until the peel is tender, the sugar syrup poured over, the next day the syrup boiled again, and then everything stands covered for 4 days before a final boil.
What is the proportion in the syrup?
1 kg caster sugar and 3 3/4 dl water to 1 kg oranges. The syrup is boiled and skimmed, and poured boiling over the oranges in the jar.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 582, in the chapter on preserving.

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