RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1167
| View Recipe |
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| Recipe Name: |
Candied Blood Orange Slices |
| Source: |
Martha Stewart Living, April 1994 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 5 to 6 slices.
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Ingredients:
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Directions:
Cut orange into 1/8-inch slices. In a small saucepan over medium heat, combine sugar, water, and syrup. Bring to a boil, cover, and simmer until clear and no crystals cling to sides of pan, about 3 minutes. Add orange slices in 1 layer; simmer until transparent, about 1 hour. Using a slotted spoon, transfer to a wire rack to cool. |
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| Nutrition per Serving: |
| Calories: |
118 |
Total Carbs: |
31.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.17 |
| Fiber: |
0.50 |
Sodium: |
2.50 |
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