Green-orange syrup

Green-orange syrup

By
From
The Produce Companion
Makes
750 ml
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
460g caster sugar
500ml water
2 star anise
8 green oranges

Method

  1. Combine the sugar and water in a saucepan and stir over low heat until the sugar dissolves. Add the star anise and increase the heat to medium. Cook for 10 minutes, or until syrupy.
  2. Meanwhile, use a zester to remove the rind from the oranges in long strands. (Alternatively, cut off the rind in thin strips with as little white pith as possible and julienne them.) Put into warm sterilised jars or bottles.
  3. Pour the hot syrup over the orange zest and seal the jars or bottles immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

Cook’s note

  • If you have thinned the oranges on your tree, you don’t have to just discard the green oranges. While their juice has not yet developed, their zest can be used in this syrup. Use it in an Asian-style dressing to spoon over oysters, add vinegar and oil for a fantastic salad dressing, or simply spoon it over ice-cream along with some of the zest. The zest can also be used in cakes.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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