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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1390 Calories from Fat 16

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 43.9 mg1.8%

Total Carbohydrates 312 g104.2%

Dietary Fiber 30.5 g121.9%

Sugars 253.5 g

Protein 12 g23.8%

Vitamin A 59.2% Vitamin C 1177.3%

Calcium 60.6% Iron 16.5%

*Based on a 2000 Calorie diet

1 Comment

Chris "Kickstart" Beason's picture
Glazed Oranges Recipe