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Recipe Summary

Yield: Makes 2 quarts

Ingredients

Ingredient Checklist

9 Valencia or blood oranges, scrubbed and sliced 1/4-inch thick

4 cups sugar

2 cups white-wine vinegar

2 cinnamon sticks

10 whole cloves

15 black peppercorns

Gallery

Recipe Summary

Yield: Makes 2 quarts

Recipe Summary

Yield: Makes 2 quarts

Recipe Summary

Yield: Makes 2 quarts

Yield: Makes 2 quarts

Makes 2 quarts

Ingredients

Ingredients

  • 9 Valencia or blood oranges, scrubbed and sliced 1/4-inch thick
  • 4 cups sugar
  • 2 cups white-wine vinegar
  • 2 cinnamon sticks
  • 10 whole cloves
  • 15 black peppercorns

Directions

Place orange slices in a large stainless-steel saucepan; cover with cold water. Simmer until skins are tender, about 1 1/4 hours.

Remove oranges with a slotted spoon; place in a colander to drain. Discard water.

Combine sugar and vinegar in the same saucepan; stir over low heat. Bring to a boil. Add spices; simmer 10 minutes.

Add oranges and simmer, covered, for 40 minutes, or until skins are translucent. Cool.

Layer oranges in sterilized jars, cover with syrup, and seal. The oranges can be used right away, but the flavor will be improved by waiting 4 to 6 weeks.

Reviews

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Reviews

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Add Rating & Review

All Reviews for Spiced Oranges

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Reviews:

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Most Helpful

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All Reviews for Spiced Oranges

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest