This dish is a bit of a family tradition that we serve after Christmas lunch, every year without fail. It’s sweet, but is something refreshing to cut through all the lovely rich food we are all guilty of eating around the festive period. Oranges are so lovely in winter time, so sweet and juicy making it a perfect dish to serve to your loved ones after Christmas lunch.
225g Granulated Sugar
6 Oranges and their zest (I used Navel)
1. Zest the 6 oranges
2. Place the sugar, water, and zest in a pan. Boil on a medium heat until the sugar is dissolved and you have a syrup consistency. (Not too thick though, as this forms the ‘sauce’)
3. Freeze the 6 tested oranges for a little wile to make them easier to peel and slice. This stops all of the lovely juice from escaping. We want to keep as much of the juice as we can. They do not need to be frozen solid, just firm.
4. Using a knife, cut the outer skin off, removing the white, bitter pith. and slice thinly making sure to save any juice. I usually use a plate, rather than a chopping board as this saves the juice from running everywhere and creating a mess.
Beware … you’ll get cold fingers! Have a glass of mulled wine, or something hot at the ready!
5. Add the juice, oranges, and syrup into your serving dish. You can discard the zest, or use it to decorate your dish. I placed some of it on a baking tray and dried out in the oven. You can keep this in a sterilised jar and use this to decorate cupcakes.
A girl with an appetite for all things creative,