Antipasto blood oranges

Antipasto blood oranges

By
From
Modern Italian Food
Makes
700 g
Photographer
Earl Carter

Ingredients

Quantity Ingredient
1 litre white vinegar
750g white sugar
4 cardamom, crushed
2 cinnamon quills
2 whole allspice berries, lightly crushed
8 blood oranges
1 cup verjuice

Method

  1. Combine the vinegar and sugar in a heavy-based, non-reactive shallow pan. Stir over a medium heat until the sugar has dissolved. Add the spices. Bring to the boil and simmer gently for 30 minutes or until the spice flavours have strengthened and the vinegar has lost its sharpness.
  2. Meanwhile, slice the blood oranges into very thin rings and carefully add to the preserving liquid with the verjuice. Do not stir as the orange segments will break. Gently shake the pan from time to time to disperse the liquid and oranges. Simmer gently for about 30 minutes or until the liquid has become syrupy and the blood orange rinds are translucent.
  3. Carefully pack the blood orange segments into hot sterilised jars, strain the syrup and pour into the jars. Seal and store for a minimum of a month before opening so that the flavours develop. This preserve will be at its best after six months. Eat within a year of making.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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