As an ode to an older era I love to candy citrus for the holidays. They are delicious to eat and make great decorations with any meal. Sure, candying citrus originally spoke a lot about your status in society, that is if you could afford to buy citrus and not just eat it, but it also was a method of preservation. I must add that, as lovely as fruit is when in candy form, there's no way I could eat it like that all winter, and I am quite thankful for my refrigerator. But I digress.
I candied these oranges and Meyer lemons at the beginning of the year, and they have been sitting in syrup, preserved in mason jars in my panty untouched, waiting for an occasion. I used the french method (detailed tutorial here) over 2 weeks, which is gradual, but I find the result is superior to ones candied in simple syrup for an hour all at once. Regardless, it's not a time consuming method, and they look quite impressive to any holiday dinner guests who come your way.
|The flavour that the Meyer lemons adapt is quite unique.|
|The orange wedges are also good dipped in dark chocolate.|