You are here

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


Rate It

Your rating: None
Average: 4.1 (14 votes)

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
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