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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.

Notes

Recipe created by Lyndey Milan for Selector Magazine

Photography by: Jean Paul Urizar

Related Recipe:Oranges with Honey and Olive Oil

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