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.

Mason jars.
Cutting board.
Medium pot and large pot.
Measuring cups/spoons.
Dish cloth.

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

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!

3 thoughts on “Pickled, spiced oranges.

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

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