Orange skin or fruits in syrup are a popular side to tea in many countries of the Middle East and Mediterranea while they are also a great basic ingredient for baking and desserts.
With blood oranges currently available on the markets, I decided to turn this vibrantly colored fruit into a preserve which I later used for making cake (the recipe will be posted here shortly).
- ca. 500 ml of freshly squeezed blood orange juice
- zest of 2 blood oranges
- 100 grams of sugar
- 1 cardamon capsule
- 2 tablespoons of orange blossom water
- 2 to 3 blood oranges
- When zesting the oranges, be aware that the skin of blood oranges is very thin. Thus, do not grate more than once over one part of the orange or you risk that too much of the bitter pith ends up in the zest. Alternatively, blanch the the skin 3 times in boiling water and rinse with cold water after each time.
- Press down the cardamon capsule with the back side of a spoon so it splits open.
- Pour the orange juice into a saucepan. Add the sugar, the cardamon capsule and the orange blossom water.
- Bring to the boil and then gently simmer until reduced to about 1/2 to 1/3 (depending on how thick you like the syrup to be).
- Fillet the oranges. (You can press the juice out of the leftovers into the syrup.)
- Add to the syrup and briefly bring to the boil.
- Fill the fillets and the syrup into preserving jars previously sterilized with water. (All of the tools you use should have been sterilized in boiling water as well.)
- Close the jars and turn upside down until the content has cooled down. Let soak through for about a week before use.