Best Preserved Oranges Recipes
PRESERVED ORANGES
These have a spiced, very orange flavor, and NOT overly sweet. Can be used as an accompaniment for roasted duck or chicken; a garnish for desserts; eaten with cheese. A slice on a toasted and buttered English muffin is delicious. Modified from a recipe from an Australian News website.
Provided by Kathy228
Categories Oranges
Time 1h10m
Yield 4 pints, 10 serving(s)
Number Of Ingredients 13
Steps:
- Boil WHOLE oranges in salted water until soft. This should take about 25 minutes depending on size of oranges.
- Drain the oranges and cool slightly.
- When cool enough to handle, slice oranges thickly, picking-out and discarding seeds. Set sliced oranges aside.
- Combine SYRUP ingredients in a large pot. Bring to a boil then simmer for 20 minutes. Turn off heat.
- Gently add orange slices to the syrup in the pan. Let stand for 30 minutes.
- Carefully pack into jars, ladling syrup over to cover oranges.
- Adjust caps and water bath process 8 minutes.
Nutrition Facts : Calories 426.4, Fat 0.1, Sodium 699.6, Carbohydrate 109.7, Fiber 2.7, Sugar 106.8, Protein 1
SUNNY SOUTHERN PRESERVED ORANGES
After searching Zaar for recipes to use up or preserve a TON of oranges left over from the holidays I could not find anything that would allow me to use them all. So I used the old fashioned way- digging through those index card boxes that are overflowing with clipped and copied and scribbled recipes saved over years and found this easy way to preserve all those fresh oranges in a yummy syrup. I posted the recipe in a small quantity so that you can use the calculator to adjust for larger amounts.
Provided by Mamas Kitchen Hope
Categories Oranges
Time 1h
Yield 1 pint
Number Of Ingredients 7
Steps:
- Peel oranges and cut in ½ inch slices.
- Place orange slices in a large pot and add 1 cup cold water for each whole orange.
- Cover and let stand for 24 hours.
- After 24 hours bring to a boil, reduce heat and simmer until tender.
- Add sugar and lemon juice and continue to cook until transparent.
- Ladle fruit and syrup in sterilized jars and seal.
- NOTE: This recipe card was really old and handwritten- it did not say to process in a water bath- just 'seal'. Also- the sugar/water ratio can be adjusted weaker or stronger depending on your preference.
- Modern bottling directions: Fill hot, sterilized jars quickly with the hot mixture, leaving 1/2 inch headspace.
- Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any syrup or sugar crystals.
- Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
Nutrition Facts : Calories 962.2, Fat 0.4, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 248.5, Fiber 9.1, Sugar 235.7, Protein 3.7
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