Pickled, spiced oranges.

Currently eating a bowl of fruit and drinking a delicious chai tea.  Even though I do not write professionally I have come to enjoy how relaxing it is for me.  While I am writing I often am able to come up with new ways to cook or, I can get all my emotions and frustrations out.  However even I can experience writers block.  So with that being said I will try my hardest to create a fantastic post for all of you to enjoy.

While I was preserving I really wanted to make the citrus fruits nice enough to bake with.  I mean, I thought how can I make baking with citrus better?  We all know that sometimes it can go horribly wrong, and sometimes it’s just not enough.  So I kept thinking…until it finally came to me.  Pickled, spiced oranges.  Now I’ve heard of pickling oranges before and I really wanted to try it.  I figured might as well, it could add way more flavour to lets say a cheesecake or muffins.  Plus I would be able to use the whole orange, instead of parts once it is softened by the acidity over time.

Equipment:
Mason jars.
Knife.
Cutting board.
Medium pot and large pot.
Measuring cups/spoons.
Dish cloth.
Tongs.
Bowl

Ingredients:
about 5 oranges.
Cinnamon sticks.
Cloves.
Black peppercorns.
Star anise. (optional)
Pinch of salt.
2 cups of brown sugar.
4 cups white vinegar.

Method:
1.Cut oranges into wedges or slices, place in bowl. Saving two oranges for juicing.
2. Combine vinegar, sugar, spices, salt and juice of two oranges in a pot and bring to a simmer.
3. Once sugar is dissolved add oranges and cook till peels are soft but not mushy.
4. Follow canning method previously posted by clicking this link.  https://savouringit.wordpress.com/2014/02/17/how-to-preserving-canning-method
5.Liquid should cover over the oranges.  If not it’s forgiving.  Let sit in a cool dark area for at least one month.
6. Enjoy!

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3 thoughts on “Pickled, spiced oranges.

  1. Pingback: Glazed, spiced orange cheesecake. | Savouring It.

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