Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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
Modernised → 1949 (proofread, p. 702)~74% of the text changedremovedadded
1 kg De godt vaskede appelsiner (godt vaskede, hele). 1 kg finkornet sukker (støtt sukker). 3,75 dl vann (til sukkersirupen). vann (til bløtlegging og forvelling). Vask appelsinene godt. Merk opp skallet merkes med en skarp kniv i like brede striper, og skjær bort annenhver stripe.. Stikk appelsinene gjennom noen striper; hverannen stripe skal fjernes. Appelsinen gjennemstikkes nogen ganger med en spiss kniv eller spekkenål.. Legg appelsinene spekkenål, legges i kokt, avkjølt koldt vann 1 døgn; optas og la dem ligge i ett døgn.. Ta appelsinene opp, sett dem settes over varmen i nytt kaldt vann og kok koldt vann, koker til skallet er mørt. Legg dem Appelsinene legges op på en sil så de renner sikt for å renne godt av.. Kok en sukkersirup av sukkeret og 3,75 dl vann, skum den godt.. Legg appelsinene av, legges derefter i en krukke og hell overhelles med den kokende, skummede sirupen over.. Neste kokte, skummede, kokende sukkersirup, kokt av sukkeret og 3% del. vann. Næste dag helles sirupen av, fra, kokes opp op og helles varm over appelsinene igjen. La stå tildekket appelsinene. Står til dekket i 4 dager.. Gi dager; alt gis et oppkok, ta opkok; appelsinene opp tas op med hullsleiv hulslev og legg dem legges i krukke. Kok krukke; sirupen kokes inn til den er jevn, skum den skummes og hell den helles varm over frukten.. Bind over krukken frukten. Overbindes når frukten er helt kald. kold.

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.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!