Loading...
Spoon over ice cream or cake for a deliciously simple treat. Leftover syrup can be used to sweeten beverages. The slices can also be used as a garnish or added to salads. (From the Ball Complete Book of Home Preserving.)
Difficulty: Easy
Servings: 5 pints
Prep Time: 20 minutes Cook Time: 15 minutesIngredients
10 whole cloves
5 cinnamon stick, 4 inches long, broken in half
3 1/2 cups sugar
2/3 cup water
9 navel oranges, sliced
3/4 cup Triple Sec
1/2 cup dry white wine
Directions
Tie cloves and cinnamon stick pieces in a square of cheesecloth to make a spice bag. In a large stainless steel saucepan, combine sugar, water, and spice bag. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 10 minutes, stirring occasionally. Remove spice bag and discard. Add orange slices, Triple Sec, and wine. Over medium-low heat, slowly return to a boil, occasionally stirring gently so as not to damage orange slices. Remove from heat.
Using a slotted spoon, loosely pack hot orange slices into hot jars. Ladle syrup on top. Leave 1/2-inch headspace. BWB 15 minutes.
Categories: Boiling Water Bath, BWB Fruits, Canning, Preserving
Submitted by: suzanne-mcminn on March 23, 2012
laurelmt says:
Drat. Any chance it was supposed to be “2-3 cups” of water, not “2/3 cup”?
On April 1, 2012 at 6:39 pm
Suzanne McMinn says:
No, the recipe says 2/3 cup in the book, and that is how I made it! It worked for me.
On April 2, 2012 at 2:17 pm
laurelmt says:
That’s probably what I get for substituting tangerines for oranges. I had to add water, but it’s still wonderful. It makes a great syrup and garnish for coffee!
On April 2, 2012 at 3:02 pm