Dessert

Pickled oranges

Name: Pickled oranges
Prep time: 10 min
Cook time: 105 min
Total time: 115 min
Yield: 1950ml
Ingredients: 770g caster sugar; 1 cup (250ml) Pedro Ximenez; 250ml white wine vinegar; Finely pared zest of 1/2 lemon; 6 whole black peppercorns; Seeds of 2 cardamom pods; 8 whole allspice; 1/2 cinnamon quill; 6 navel oranges

2 ratings

10m

1h 45m

1950ml

Jump to recipe

by Jesse Gerner

Chef

Oct 03, 2015

Leave these pickled oranges for at least a month or so, or keep them as fantastic Christmas gifts.

3 1/2 cups (770g) caster sugar
1 cup (250ml) Pedro Ximenez
1 cup (250ml) white wine vinegar
Finely pared zest of 1/2 lemon
6 whole black peppercorns
Seeds of 2 cardamom pods
8 whole allspice
1/2 cinnamon quill
6 navel oranges

Method

1.

Combine all ingredients, except oranges, in a large saucepan over medium heat with 3/4 cup (185ml) water. Cook, stirring, until sugar dissolves. Bring to the boil then cook for 10 minutes or until slightly reduced. Discard lemon zest and set syrup aside.
2.

Place oranges in a large saucepan with 1 tsp salt and cover with cold water (top with a saucer to keep oranges submerged). Bring to the boil, then reduce heat to medium-low and cook for 1 hour. Drain, discarding water. Cool slightly, then cut each orange into 10 wedges.
3.

Return syrup to medium heat and add orange. Cook for 25-30 minutes until flavours infuse. Fill sterilised jars with oranges and syrup. Seal and invert.