Oranges Oriental

Ingredients

• 1.8 navel oranges, large
• 2.310 ml sugar
• 3.310 ml golden syrup
• 4.375 ml water
• 5.60 ml lemon juice
• 6.2 ml cochineal food colouring
• 7.60 ml Cointreau
• 8.tinned cherries, drained; optional, for colour

Method

1. 1.Pare the zest (i.e. the coloured part of the peel) from 4 of the oranges with a potato peeler.
2. 2.Cut the zest into thin strips.
3. 3.Put in a pot with 2 cups of water. Bring to the boil. Drain and set aside.
4. 4.Now peel all 8 oranges, making sure that you remove every scrap of the bitter white pith.
5. 5.If you pare the zest off the oranges first and then let them stand awhile to dry, it is easier to peel off all the pith.
6. 6.Slice each horizontally with a very sharp knife. An electric knife does this beautifully.
7. 7.Arrange the oranges in a bowl and set aside.
8. 8.Boil the sugar, the syrup and the water.
9. 9.Stir until the sugar has dissolved.
10. 10.Cook uncovered, a further 10 minutes.
11. 11.Add the lemon juice, the cochineal, the cointreau and the prepared zest.
12. 12.Boil up and pour hot over the oranges in the bowl.
13. 13.Refrigerate at least 8 hours before serving.

Notes

• See 'Carol's Syrup for the Oranges' as an optional accompaniment/sauce.
• A separate recipe 'Shirli's Sauce' also appears on the same page as a potential accompaniment.
• Cochineal is a red food colouring common in South African baking.