Ingredients

2 kilos oranges
800 g granulated sugar
800 g water
1 tablespoon(s) glucose
2 star anises
2 pods cardamom
juice, of 1 lemon

Instructions

1.Remove the zest of the oranges and add it to a bowl. You can add 80 g brandy and 2 tablespoons sugar, and use it as orange extract. Store it in the refrigerator, sealed in a jar.
2.Cut the top and bottom ends of the oranges and then score the rind all around the orange. Carefully remove the peels, wrap them, and pierce them with a toothpick.
3.Transfer the peels to a pot with boiling water and boil for 5 minutes to remove their bitterness. Drain the water and follow the same process -using clean water- for 1-2 more times, depending on the bitterness of the rind. If the peels take out too much color in the water, it means that they are quite bitter. Drain and set aside.
4.In the same pot add the sugar, the water, the glucose, the anise, the cardamom, the peels, and the oranges, and transfer over low heat. Boil for 40-50 minutes.
5.Remove from the heat and add the lemon juice.
6.Let it cool well. The more the syrup is cooling down, the more it will thicken.
7.Serve with yogurt and rosemary. You can store it sealed airtight in a jar, in a cool and dry place.

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