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Joined: Dec 12, 2005
Posted to Thread #30160 at 10:09 am on Mar 13, 2018
3 oranges, preferrably unwaxed organic
1 cup sugar
1/4 cup white wine vinegar
2 whole cloves
1 cinnamon stick
Trim off just enough of the tops and bottoms of the oranges to expose the segments. Following the divisions between the segments, cut the oranges from top to bottom into wedges, leaving the rind attached.
Put the orange wedges in a medium saucepan and add enough cold water to cover; bring to a simmer. Simmer, stirring occasionally, for 1 hour.
Strain the oranges through a sieve, return to the same saucepan, and add the sugar, vinegar, cloves, cinnamon, and 3 tablespoons water. Bring to a simmer and simmer gently, stirring occasionally, until the rinds are translucent, about 1 hour 15 minutes. Remove from the heat and cool at room temperature.
Transfer to an airtight jar or container and refrigerate for up to 2 months.
Amount Makes: 1 1/2 cups
Katie suggests going either savory or sweet with these. Use in salad, use on top of ice cream, or add to a cheese plate.
Marilyn's Notes: Made exactly as listed.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 30160. Yet another Cúrate recipe I've been enjoying: Roasted Beet Salad - MarilynFL - 10:08am on 03/13/18 (2)
- Candied Oranges - MarilynFL - 10:09am on 03/13/18
- Oh, yummy! Thanks for sharing this, Mar! - colleenmomof2 - 12:45pm on 03/18/18