Best 7 Sliced Oranges In Syrup Recipes

ORANGE SLICES IN LIME SYRUP

Steps:

• Using a sharp paring knife, peel oranges following the curve of the fruit, and remove as much bitter white pith as possible. Slice oranges into 1/2-inch-thick rounds; place in a large bowl.
• In a medium saucepan, bring 1 cup water, sugar, wine, and anise seeds, if using, to a boil over high heat. Reduce heat to medium, and cook until liquid reduces to 1/2 cup, about 25 minutes.
• Strain the syrup; stir in lime juice and zest. Pour over oranges.
• Cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.

SLICED ORANGES IN SYRUP

Steps:

• Cut thin slivers of peel from 1 orange. Don't cut into white membrane.
• Cover peel with boiling water; let stand 5 minutes. Drain.
• Heat orange peel, water and sugar to boiling; simmer uncovered until slightly thickened, 10 to 15 minutes. Cool.
• Cut oranges into slices.
• Pour syrup over slices; cover and refrigerate.
• Garnish with sprig of mint if desired.

PRESERVED ORANGES

Steps:

• Boil WHOLE oranges in salted water until soft. This should take about 25 minutes depending on size of oranges.
• Drain the oranges and cool slightly.
• When cool enough to handle, slice oranges thickly, picking-out and discarding seeds. Set sliced oranges aside.
• Combine SYRUP ingredients in a large pot. Bring to a boil then simmer for 20 minutes. Turn off heat.
• Gently add orange slices to the syrup in the pan. Let stand for 30 minutes.
• Carefully pack into jars, ladling syrup over to cover oranges.
• Adjust caps and water bath process 8 minutes.

CANDIED MAPLE ORANGE SLICES

Steps:

• Combine 1/3 of the sugar and water in a large skillet over medium-high heat; bring to a boil. Add orange slices. Sprinkle some sugar over the exposed side; cook until sugar dissolves into the orange slices, 2 to 3 minutes. Flip and repeat on the second side. Drain water.
• Flip orange slices and cover with some more sugar; drizzle some maple syrup on top. Cook until sugar dissolves, 1 to 2 minutes. Flip and repeat on the second side. Repeat until orange slices appear candied, scraping any melted sugar off the bottom of the skillet and onto the slices. Transfer to a plate and let cool, about 10 minutes.

ORANGES IN CARDAMOM SYRUP

Steps:

• Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve. Using knife, cut off remaining peel and white pith from oranges. Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl.
• Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom. Transfer cardamom and reserved orange peel strip to heavy medium saucepan. Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil. Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes. Cool syrup 10 minutes. Strain, discarding solids in strainer.
• Pour warm syrup over oranges and chill at least 6 hours or overnight.

FRESH ORANGES WITH SPICED RED WINE SYRUP

Steps:

• Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
• Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.

SLICED ORANGES WITH ORANGE-FLOWER SYRUP AND CANDIED HAZELNUTS

Steps:

• Preheat oven to 350 degrees. Make orange-flower syrup: Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
• Make candied hazelnuts: Place nutsin a small bowl. Whisk egg white in anothersmall bowl until foamy. Stir 2 to 3tablespoons whipped egg white into thenuts (enough to coat nuts). Add brownsugar and cinnamon; stir to coat nuts.Transfer hazelnuts to a rimmed bakingsheet. Bake until nuts are dry, 5 to 7 minutes. Let cool completely.
• Cut oranges into 1/4-inch-thick rounds. Divide among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts, dividing evenly. Garnish with rosemary sprigs, if desired.