Brandied oranges

Brandied oranges

By
From
Feasting
Serves
8-10
Photographer
Elisa Watson

This recipe first appeared in Cooking from the Heart, a book my friends Hayley Smorgon and Gaye Weeden compiled with recipes and stories of Jewish cooks in Melbourne. It was actually part of a menu my mum submitted for that book, and it is still one of my favourite dishes to end a meal with. The oranges are really refreshing and best served chilled. If you can, prepare the dish the day before so the oranges can soak up all the syrupy goodness.

Ingredients

Quantity Ingredient
8 oranges
345g caster (superfine) sugar
60ml brandy
2 cinnamon sticks
2 star anise

Method

  1. Peel the oranges, ensuring you remove all the bitter white pith. Slice the oranges crossways into thin slices or cut them into segments. Place in a serving bowl.
  2. Combine the sugar and 500 ml water in a saucepan and set over low heat. Stir until the sugar dissolves, about 5 minutes. Add the brandy, increase the heat to high and boil the mixture for 5–10 minutes, then remove from the heat.
  3. Add the cinnamon sticks and star anise, then pour the syrup over the oranges. Refrigerate until cool, or overnight.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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