Candied Orange Margarita

candied orange margarita

Candied fruit slices are delicious and luxe looking, which makes them perfect for the holidays. Glistening in the pan and sparkly under kitchen lights, they always remind me of ornaments. Enjoy them on their own or as an accompaniment to a slice of cake, but make sure to reserve the syrup left in the pan to make a candied orange margarita.


Candied Orange Slices

1 unwaxed orange
2 cups water
1 cup sugar

Candied Orange Margarita

1 ounce reposado tequila
½ ounce Cointreau
½ ounce candied orange syrup
Juice of 1 large lime
Salt for rim optional

Candied Orange SlicesRows of candied fruit slices drying on racks are quite a sight. The translucence of each intact piece is achieved by slowly cooking the fruit in sugar and water. Begin by cutting the ends from each orange and slicing the rest of the fruit into ⅛-inch rounds. Fill a large pan with the water. Add the sugar and bring the mixture to a boil. Reduce the heat to medium, add the orange slices in a single layer, and cook for 10 minutes. Reduce heat to medium-low, and simmer until even the pith is translucent, about 40 minutes. Flip slices every 15 minutes. Lower heat as syrup reduces to maintain a simmer. Transfer the orange slices to a cooling rack and dry until they are tacky but not overly sticky. This may take up to a full day. Drain the thickened syrup from the pan while still hot and reserve.

Candied oranges can be dipped in chocolate or used to accompany other desserts, but I prefer to eat them all on their own. The tender slices are also a beautiful, edible garnish for winter cocktails, such as this candied orange margarita.

For each drink, combine the tequila, Cointreau, syrup, and lime juice in a shaker with ice. Garnish each glass with a candied orange and an optional salt rim. A perfect winter margarita.

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