These conserved orange slices keep that fresh orange tang and colour while not having any bitterness. They are fabulous in the summer with ice cream, yoghurt or fresh cheeses, and also a useful addition to cakes and sweets, as in the Chocolate Paradise of the previous post.
The recipe is very simple.
For every kilo of sweet oranges you will need half a kilo of sugar.
Wash the oranges and top and tail them, taking just the peel from the top and bottom.
Prick the oranges all over with a large needle or pin.
Put to soak in fresh cold water to cover the oranges, they will float.
Change the water for fresh every day for three days. This removes the bitterness from the peel and also soaks into the oranges
On day four slice the oranges and put into a pan with the sugar and stir to mix.
Slowly bring to the boil, stirring from time to time. The mix will create its own juice.
Simmer for 30 minutes, by which time the oranges will be cooked and some what softened.
While still hot put into warm, clean and dry jars. This will keep for a year or so if kept in a cool dark place. Refrigerate once opened.