I promised to post this recipe once I had access to the laptop again, so here it is!
Recently, I posted a recipe for Preserved Lemons. That recipe works just as well with oranges, and they can be used in much the same way when you're cooking.
As an added bonus, I’ve also unearthed a recipe for preserving oranges in syrup. These can be used in dessert recipes, or simply serve them up with ice cream. Try them with pancakes and yogurt for breakfast with a difference. They also make a lovely food gift.
The ingredients listed below should give you 2 large jars of oranges, but it’s simple to adjust the quantities up or down, according to your needs. I prefer to use brown sugar, as it gives a better flavour and colour. You can adjust the quantity of sugar if you wish, but make sure you reduce or increase the water in proportion to the sugar.
Ingredients
• 4 large oranges
• ½ cup of lemon juice
• 2 cups brown or white sugar
• 4 cups water
• Cinnamon stick and a few cloves (optional)
• 1 tablespoon Licor 43 for each jar (optional)
Rinse the oranges to remove any dust or sand from the skins, then slice into ½ inch rounds. If you’re using thin skinned Valencian oranges, there’s no need to peel them beforehand.
Place the oranges in a large glass or plastic bowl, then cover with 1 cup of water for each orange and allow to stand for 24 hours to soften the skins.
Place the oranges and water in a large pan and bring to the boil. Reduce heat and simmer until tender. Add sugar, lemon juice and spices, if using. Simmer until oranges become transparent.
Pack fruit, syrup and Licor 43, if using, into sterilised, wide-necked jars. Seal with tight-fitting lids.
Your oranges will be ready to use immediately, but should keep for quite a while. Once jar is open, store in the fridge and use within 2 weeks.
