Marinated Oranges
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 5 large orange (s)
- 3 large oranges, untreated
- 450 g suar
- 1 liter water
- 10 grains cardamom
- 15 clove (s)
- 8 anise stars, whole
- 1 vanilla pod (s)
- 360 ml Grand Marnier
- 250 g honey, liquid
- 1 lemon (s), untreated
- 1 lemon (s), add the juice
- 1 stick cinnamon
Print Recipe
Pin Recipe Instructions
- Peel oranges that are as large and seedless as possible. Cut the peel of the three untreated oranges into small strips and keep them. Peel the lemon and cut the peel into small pieces, then squeeze the lemon.
- Put the oranges in a bowl.
- For the marinade the sugar is brought to the boil with the water and skimmed off. Then add the cardamom capsules, cloves, anise stars, cinnamon stick and vanilla pod cut into thin strips. Cook the marinade for 10 minutes and remove it from the fire. Add the orange and cinnamon zest cut into strips.
- Let the marinade cool down to approx. 50 degrees, then add the honey and Grand Marnier and mix in. When the marinade is completely cold, pour it over the oranges and add the lemon juice. The rising fruits are weighed down with a plate.
- After two to three days of cold storage, the oranges are steeped and can be served.
- Tip: Do not pour away the brew. Put something in a champagne glass and pour it over with champagne, delicious!
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