There are many variations, but once you learn how to make spiced oranges, you can create your own recipe. Spiced oranges can be served over vanilla ice cream, angel food cake, shortcake, or over something unique that will make this your signature dessert.
To make spiced oranges: you will need
- 4 to 6 Naval oranges
- 2 Cinnamon sticks
- 2 Whole cloves
- 2 Cups water
- 1 Cups sugar
1/4 Cup orange liqueur, brandy, or rum
Supreme the naval oranges. Work over a bowl to catch the orange juice. Use a sharp knife to cut off each end of the orange. Stand the orange on end. Slice off the peel by placing the knife at the top of the orange, where the pith (white part) meets the orange pulp, and slice downward. Repeat the step as you turn the orange, until all the peel is removed. Cut out the segments by inserting the knife into the center of the orange, near the section membrane, and cut out each segment. Squeeze the juice from the orange scraps into the bowl. Spread the orange segments in a serving bowl or dish.
Pour the orange juice into a sauce pan and add water, cinnamon sticks, cloves, and sugar. Heat the syrup mixture on a medium low flame. Stir the mixture until the sugar is dissolved. Bring the syrup mixture to a boil then lower the heat to a simmer for twenty minutes. Cook the syrup mixture until it is boiled down by half. Remove the syrup from the heat and add the liqueur, brandy, or rum and stir.
Pour the hot syrup mixture over the orange segments covering them completely. Refrigerate the spiced oranges for at least half an hour before serving.
Experiment with different spices and flavoring. For instance, use honey instead of sugar, or add vanilla bean to the syrup. Experiment with different ways to serve the spiced oranges. Pour spiced oranges over old fashioned rice pudding, or egg custard.
Warning: use care when cooking and pouring the syrup mixture. Boiling hot sugar can cause serious burns.
Reference: “Little Green Box of Recipes”, Vera Nestor, 1948
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