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.
Medium pot and large pot.
about 5 oranges.
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.