2 large seedless oranges
3 ½ cups water
pinch of saffron threads
2 ½ cups caster sugar
Trim the ends off the oranges and discard. Cut into ½ cm thick slices (a mandolin is great for this) and place in a wide saucepan with the water and saffron threads.
Bring to just below boiling point and simmer for 20 minutes.
Sprinkle over the sugar and when the water comes back to a simmer, cook gently for 30 minutes until the liquid is reduced and syrupy and the oranges are glossy with a transparent sheen to them. Try not to stir the oranges too much while they are cooking or they will fall apart.
Cool in the syrup. Transfer the slices to a jar and pour over the syrup. Makes about 30 slices with 2 cups of syrup.