S’Aranzada (Sardinian candied orange and almond balls)
S’Aranzada (Sardinian candied orange and almond balls) is a traditional Italian recipe for a classic sweetmeat of candied orange and almond ballsx. The full recipe is presented here and I hope you enjoy this classic Italian version of: Sardinian candied orange and almond balls (S’Aranzada).
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This is a classic Christmas sweetmeat/candy from the Italian island of Sardinia that makes an excellent Christmas gift. The honeyed orange peel and almond shards in these festive Sardinian sweets call to mind a toffee-brittle marmalade.
Ingredients:
2 unwaxed oranges
200g peeled almonds
250g honey
Method:
Using a peeler, pare thin strips of zest from the oranges, taking as little white pith as possible. Place these in a bowl of cold waterand soak for 36-48 hours.
Drain the peel, blot dry with kitchen paper, then use a sharp knife to shred it thinly. Put the shredded peel in a small pan with cold water, bring to a boil, cook for three minutes, then drain. Toast the almonds in a dry frying pan on a medium heat for a few minutes, until golden, then cut them into slender splinters.
Combine the shredded orange zest and honey in a pan on a low heat and cook, stirring so it doesn’t catch, for about 20 minutes, until everything is sticky. Add the almonds and cook for five minutes more. Tip the mixture on to a tray lined with greased baking paper and wait until it cools a little, but not completely (you want it so you can handle the mixture without burning). Press flat, then cut into lozenges or simply shape into little messy balls and put each one in a small paper case. Leave to cool.
If you like, the peelings can also be half-dipped in melted chocolate and left to firm up.
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