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Glazed Oranges

Global.Potpourri's picture
  Navel oranges 6
  Cinnamon stick 2 Inch, broken
  Whole cloves 10
  Dry white wine 1 Cup (16 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Vinegar 2 Tablespoon

Peel Oranges using knife.
Reserve peel from one orange for later user; discard remaining peels.
Remove most Of the white membrane from the reserved peel.
Cut peel into very thin strips.
Tie spices in a cheesecloth bag.
Drop peel and spices into boiling water.
Cook for about 5 minutes.
Drain, reserving peel and spice bag.
Carefully cut off all outside white membrane from all of the oranges.
In a saucepan combine the spice bag, wine, sugar, and vinegar.
Bring to a boil.
Stir till sugar dissolves.
Add oranges and peel.
Simmer, uncovered, about 15 minutes, turning oranges often.
With a slotted spoon transfer oranges and peel to serving bowls.
Discard spices.
Top oranges with syrup.
Cool to room temperature.
Cover to preserve flavor and aroma.
Chill well.

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1 Comment

Chris "Kickstart" Beason's picture
Just my opinion, but this recipe came straight out of the Better Homes & Gardens Heritage Cook Book. I think that probably should have been noted. I wouldn't want someone using my recipe without giving me the proper credit.
Glazed Oranges Recipe