William III of Orange (aka 'King Billy' by Irish Protestants)
In Europe, the best oranges have always come from Spain, and so it is no surprise that the first orange plantation in America was also Spanish. It was, of course, in Florida and it was built in 1579. After a few years of settlement, orange trees were discovered all over the forests, causing the surprised Spanish settlers to conclude that the orange must have been native to America! It turned out to not be the case – Native Americans had been stealing oranges and spitting the pips as they ate them.
I had been planning on doing these preserved oranges for a while as they are an accompaniment to pork and duck, my two new favourite meats, thanks to recent recipes here in the blog. I’ve only just gotten round to making them because a spice required for the recipe is mace – in the form of blades. Tricky, as supermarkets don’t stock them. However, now I have a car I could pop to The Heights area of Houston and visit Penzey’s spices. What a great shop! Every spice and spice blend you could ever need. Luckily, there is a store in St Louis, so I can keep myself stocked up when I move there. My favourite bit was Granny’s Kitchen which had all the baking spices.
Anyway, enough waffle. Here’s the recipe...
Begin by slicing 10 large oranges – keep them thick, about a centimetre is good – place them in a large pan and cover them with water.
duck. The syrup also makes a good sauce for duck too. Apparently.
#294 Preserved Orange Slices. Well we shall have to have a bit of patience over these. It’s strange to think that when they are ready, I’ll be living in St Louis. I can say that the syrup is delicious though. Look here for the results.
These look outstandingly good. It appears you used Valencia oranges instead of Navel or Navelinas. I suppose the Seville oranges I can get here in France will do. I wonder what these would be like with blood oranges? Or using whole Kumquats?
Thanks for the post, you've got me thinking!
Kind regards, Kitty
I'm not actually sure of the type of orange I used here. They were just your typical seedless sweet oranges. Not sure Seville would turn out, they would probably be too bitter, non? Kumquats could be very interesring though...
Non Neil - wonderful made with Sevilles but the seasonality means you can't make them to eat at Christmas - or at least not in our house. Not a chance of keeping the fingers off for most of a year. So I use whatever is around now. Blood oranges are too sweet in my experience but one could play around with the sugar/vinegar balance. Would be very pretty with red wine vinegar. Again blood oranges come too early in the year for Christmas eating - with a really good free range turkey spiced oranges are much better than cranberry sauce to my mind.
I really was surprised how nicw this one turned out. When I finally get through my stock, I'll try again with Sevilles - should I see any, that is!
thank you for recipe.I did the same recipe.My syrup a little darker, than on your pictures. But it is delicious.will see after 6 weeks
Can i use this orange for cake>
Hi Dalia. I'm sure darker means more delicious. It'd be great for cake I think..Maybe a drizzle cake with all that syrup..?
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