Easy Pickled Oranges
Oranges can not only be enjoyed fresh or squeezed, try these easy spiced Pickled Oranges as a versatile Autumn staple. A delightful addition to both sweet and savoury dishes, including everything from a bitter radicchio & walnut salad, to a citrus galette.
Makes 1 ½ cups orange segments, 2 cups orange slices
Preparation time: 10 minutes
Cooking time: 45 minutes for slices, 50 minutes for wedges
1.15kg (4 large approx.) oranges in season
1 teaspoon salt
2 cups (440g) caster sugar
1 cup (250ml) Pedro Ximenez
1 cup (250ml) white wine vinegar
6 whole black peppercorns
½ teaspoon (12) cloves
2 cardamom pods, seeds
8 whole allspice
1 cinnamon quill
2 star anise
6 slices fresh ginger
- Place oranges in a large saucepan with salt and cover with cold water (cover with a saucer to keep oranges submerged). Bring to the boil then reduce heat and simmer over medium-low heat for 30 minutes, or until oranges are tender. Drain and cool. Cut half the oranges into 1cm slices. Cut the ends off the remaining oranges so they have a flat base and then cut orange each into 12 wedges.
- Combine the remaining ingredients in a large saucepan over medium heat with 3/4 cup (185ml) water. Cook, stirring, until the sugar dissolves. Bring to the boil and cook for 5 minutes, or until well amalgamated. Add orange slices and cook for a further 15 minutes. Remove orange slices with a slotted spoon and fill a sterilised jar. Now add the orange wedges to the syrup and cook for 20 minutes, then fill a sterilised jar. Pour syrup over both, seal well and invert. Can be used immediately. Once opened, store in the fridge.
Recipe created by Lyndey Milan for Selector Magazine
Photography by: Jean Paul Urizar
Related Recipe: Oranges with Honey and Olive Oil