Hey Nathan, boil these for at least 1 and a half hours. Do not leave the peel–that will ruin this dessert… it will be sooooo bitter. I did try soaking them for 3 days, that worked too but it was less predictable.
This reminds me of my Mom always reminding me to save up my orange piths as a kid….Remember that? As an side,we all just had cascos de guava with queso blanco this past January when the family was all together…Conyoooooo..the things that trigger thoughts of our childhood here in exile.Viva Cuba Libre!
Thank you for your recipe for Dulce de Naranja Agria. I’m originally from the north of Mexico and I grew up knowing a similar treat called conserva de naranja. My mother’s recipe called for soaking the oranges, peel and all, for 3 days and using piloncillo instead of sugar. Again, thanks for your recipe, it brings back happy memories.
PS: Does anyone know where this recipe originated from?
Daniel: The grapefruit version is only slightly bitter but in a really nice tasting way. The lemon version is more sour than bitter. Remember the piths really don’t have the same breadth of flavor that the pulp does.
Thanks for this great recipe. I was looking for a recipe for the kind of dried sugar orange /peels/slices you see in Godiva for example , where you can dip some or half them in Chocolate . Any ideas??? Thanks again I am Cuban and this is one of my late abuelitas favorites with queso blanco and those hard Goya Crackers…. memories. Many Blessings!
My mother’s ancestry is from Greece and I remember her doing this as well as a child. I imagine if you wanted to “dry off” some of these after they are done, they might be dippable in a nice dark chocolate. I know I am going to try this for sure now…
My moher always do Dulce de Naranja, but I remember that que she keep the juice in the freezer in plastic bags. She died 9 years ago, but i get know naranjas agrias and I want to try, Is this possible?
Comment by Marta Rivero — January 14, 2011 @ 1:14 pm
I don’t know if you remember me. I am Aldalidia’s cousin Marlene. Whenever they were here from New Jersey I was always with them and I used to go to the Keys with them and to your house sometimes. Well anyway your Mom sent me what you published in PBS about el cafecito. I keep in touch with your Mom through e-mail. (I love your Mom & Dad, they are great human beings)I love all your recipes for Cuban food. This is great that your are doing this. I hope everything is good with you. Take care.
Comment by Marlene Valdes-Venzal — July 6, 2011 @ 8:21 am
I made this dish for Christmas this year using pink grapefruit and Pumelos. It came out great. The pumelos yielded a lot since their pith is so nice and thick. I serve this with thin slices of yellow cheese from Holland.
Comment by Gina Gibbs — December 28, 2011 @ 8:44 pm
Thank you so much for this recipe. I planted two naranja agria trees 3 years ago. Finally 2013-2014 I have fruit. Now I’m going to use this recipe to make the dessert. It’s so easy to make yet looks so impressive when served. God Bless you for sharing this recipe. Love eating!!!! Blessings to all bloggers. Claire.
Comment by Claire Garcia — February 8, 2014 @ 11:50 am
Just found your blog whilst searching for a source of bitter oranges. I had some naranja agria shipped in to MInnesota a few years ago but the produce manager changed and the new guy, a gringo, refuses to make the effort to find some for me. Thanks for your recipe. I’ve bookmarked it until I can print it off.
Comment by John Farrell — August 10, 2016 @ 7:55 pm