Sunny Southern Preserved Oranges
![photo by Mami J](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/15/04/60/pic1VBWNO.jpg)
photo by Mami J
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/sushi.png)
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
1 pint
ingredients
- 2 large oranges
- 1⁄4 cup lemon juice
- 1 cup sugar
- 2 cups water
-
OPTIONAL
- cinnamon stick
- cardamom pod
- clove, etc
directions
- Peel oranges and cut in ½ inch slices.
- Place orange slices in a large pot and add 1 cup cold water for each whole orange.
- Cover and let stand for 24 hours.
- After 24 hours bring to a boil, reduce heat and simmer until tender.
- Add sugar and lemon juice and continue to cook until transparent.
- Ladle fruit and syrup in sterilized jars and seal.
- NOTE: This recipe card was really old and handwritten- it did not say to process in a water bath- just 'seal'. Also- the sugar/water ratio can be adjusted weaker or stronger depending on your preference.
- Modern bottling directions: Fill hot, sterilized jars quickly with the hot mixture, leaving 1/2 inch headspace.
- Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any syrup or sugar crystals.
- Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
Reviews
-
I followed the recipe, adding a cinnamon stick and a couple of cloves to the mixture. The Result was very good but not as intense an orange a flavor as I would have hoped. I think that adding at least a portion of the orange rind back in would help. I will however make this again--it may just be that my oranges were not the most flavorful.
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.