VegBox Recipes

Caramel Spiced Oranges

This orange recipe is a real treat. The spiced caramel gives a wonderful flavour. The colours are vibrant and you can make it a day ahead. A real party treat. And you can add pink grapefruit, satsumas or clementines, too.
 
 

Ingredients

Serves 6

  1. 6 medium oranges (or a mixture of oranges, pink grapefruit, satsumas, clementines)
  2. 200g (8 oz) sugar
  3. 1 cinnamon stick
  4. 6 cloves
  5. 2 tablespoons brandy (optional)
 

Method

  1. Wash the fruit to remove any waxes from the skins. Use a potato peeler to peel strips of zest off half the fruit (this is just the top, coloured layer of skin. The white pith is bitter, so you don't want that bit).




  2. Put the zest in a pan with 300ml water. Bring to the boil and simmer gently for 5 minutes.


  3. Arrange the slices in a bowl. Meanwhile, slice the fruit into ½ cm / ¼ inch slices. Use a pair of scissors to trim away the peel and pith (discard). Remove any pips. Arrange the slices in your serving bowl.




  4. Strain the peel / water mixture through a sieve. NOTE: you throw away the peel, but KEEP the liquid.


  5. Use a saucer to stop the fruit floating.




  6. Top the liquid up to 300ml and add the sugar.


  7. Return to the pan. Add the cinnamon and cloves. Simmer for 15 minutes, stirring often, until the liquid is thickening and becoming a syrup. It should be browning slightly (caramelising).


  8. Remove from the heat. Remove the cinnamon and cloves. Add the brandy (if using).


  9. Pour the syrup over the fruit in the serving bowl and weigh down with a plate, to stop the fruit floating.


  10. Leave for a couple of hours (or overnight) for the flavours to infuse.



Serve cold or warm either on its own or with cream / yoghurt. Delicious!
 

Time From Cupboard-To-Table

25 minutes plus soaking time
 

Notes & Variations on Caramel Spiced Oranges

You could use this as the fruit base for a fantastic trifle!
 
 
 

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