Candied Orange Slices in Syrup
Photography Photography by Nick Tresidder.
Use these lightly spiced oranges as a garnish for cakes, tarts and desserts or serve with waffles or pancakes for a smart brunch dish.
INGREDIENTS
3 large thin skinned oranges
3 cups caster sugar
3 cups water
1 tablespoon black peppercorns
15 whole allspice berries
METHOD
Wash and thinly slice the oranges. Place the sugar, water and spices into a pot and bring to the boil
over a medium heat.
Add the oranges and reduce the heat to a simmer. Place a piece of baking paper over the oranges to keep them
submerged. Cook until the oranges are very soft and the syrup reduced, approximately 1 ½ hours.
Cool then layer into sterilized jars with airtight lids. Store refrigerated. Makes approximately 3 cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.