Jan 10 2012

Oranges in Cointreau!


I bought an absurdly large net of ripe unctuous oranges in Portugal last week. They were irresistible, for sale by the side of the road direct from the farmer for just 2 Euro. Ripe and soft they bore no resemblance to the hard, artificially ripened, waxed orange tennis balls we buy here.
But what to do with then once home? I realised greed had driven me to weigh down my bag! I scoured my not so small collection of cookery books. No more marmalade this year, I’ve made too much already and spiced orange in vinegar just doesn’t appeal.

So I sliced the whole fruit very thin, poached the slices quickly in a strong sugar syrup, an equal quantity of water to sugar till slightly sticky and shiny. I potted up the glistening fruit into large Kilner jars and topped up the syrup with orange liqueur. The smell was wonderful. I sealed the jars and put them at the back of the fridge to mature.

Watch this space!

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