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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
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.

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