Candied Orange Slices in Syrup
Photography by 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
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!