Aranciata is a truly unique and aromatic treat that captures the essence of Sicilian flavors.
Made with orange peels cooked in honey, it's a delightful example of the island’s culinary heritage, especially during the winter months when Sicilian oranges are at their peak.
Originally a humble Christmas sweet, it was a way to make use of leftover citrus peels. Over time, it evolved into a beloved delicacy.
When the Arabs arrived on the island, they brought a culinary revolution that changed Sicilian food forever. Sugar, almonds, citrus fruits, and cinnamon became the common thread in many traditional recipes, all with Arab influences.
Traditionally enjoyed at the end of a meal as a sort of digestive, Aranciata can also be used as a natural sweetener in hot drinks like tea or herbal infusions.
Ingredients
8 organic oranges
3 tbsp honey
3/4 granulated sugar
1 tsp of cinnamon powder
1/2 cup slivered almonds
Method
Peel the oranges, trying to only cut the peel and not the pit. Place the peels in a pot with plenty of water and salt.
Bring to a boil. Once it is boiling, slightly reduce the heat and let simmer for 5 minutes. Drain them, let them cool, and place them in a container with cold water for at least 3 hours.
After soaking, drain the peels well and let them dry a little. Then cut them into very thin strips.
Pour sugar and honey in a large sauce-pan. Melt the mixture on low heat until it forms a light caramel.
Add the orange peel strips and the cinnamon and continue cooking for 20 minutes stirring often.
Now add the almonds and cook for 5 minutes more.
Using a spoon, scoop the hot mixture and form small treats on parchment paper or directly on mini muffin mold.
Let the treats cool down and enjoy!
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