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:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.