PRESERVED ORANGES

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Preserved Oranges image

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

8 unpeeled oranges
1 tablespoon salt
2 cups water
3 ounces honey
4 1/2 cups sugar
1 cup malt vinegar
1 teaspoon cinnamon or 1 teaspoon a cinnamon stick
1/2 teaspoon allspice, ground
8 black peppercorns
8 cardamom pods
12 cloves
12 anise seed, stars
12 juniper berries (optional)

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

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