Pickled Oranges
Keep unopened jars for up to 6 months
Ingredient
·
3 1/2 cups (770g) caster sugar
·
1 cup (250ml) Pedro Ximenez
·
1 cup (250ml) white wine vinegar
·
Finely pared zest of 1/2 lemon
·
6 whole black peppercorns
·
Seeds of 2 cardamom pods
·
8 whole allspice
·
1/2 cinnamon quill
·
6 navel oranges
Pickled Oranges
Recipe
1. Combine all
ingredients, except oranges, in a large saucepan over medium heat with 3/4 cup (185ml)
water. Cook, stirring, until sugar dissolves. Bring to the boil then cook for
10 minutes or until slightly reduced. Discard lemon zest and set syrup aside.
2. Place oranges in
a large saucepan with 1 tsp salt and cover with cold water (top with a saucer
to keep oranges submerged). Bring to the boil, then reduce heat to medium-low and
cook for 1hour. Drain, discarding water. Cool slightly, then cut each orange into
10 wedges.
3. Return syrup to
medium heat and add orange. Cook for 25-30 minutes until flavours infuse. Fill
sterilised jars with oranges and syrup. Seal and invert.
4. To sterilise
jars, wash metal lids and jars, dry, then place on a baking tray in a 120°C
oven for 20 minutes. Remove and fill jars while still hot.
