Oranges in Syrup
Ingredients
Directions
Prepare
Peel 6 oranges, carefully removing all the white pith.
Put the rinds of the oranges into 1/2 pint of cold water; boil gently for 10 minutes.
Strain the rinds, and add 6 oz of loaf sugar to the water.
Make the syrup
Boil until it becomes a thick syrup.
Poach and serve
Drop the orange segments, divided into sections, into the syrup without breaking the skins.
Cook for only a few minutes.
Serve the oranges cold.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Oranges
- Provide the fruit and flavour, with the rinds adding aromatic oils to the water.
- Loaf sugar (in the method)
- Adds sweetness and, when boiled, thickens the water into a syrup.
The step that matters
Cook the segments for only a few minutes. Orange segments soften quickly in hot syrup. Longer cooking makes the flesh tender and prone to breaking apart, so the sections stay whole when they are cooked briefly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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