Summary

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

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Instructions

1. Peel 5 large seedless oranges and place in a bowl. Cut the peel from 3 untreated oranges into small strips and set aside. Peel 1 untreated lemon, cut the peel into small pieces, and squeeze the lemon; set the juice aside.
2. In a saucepan, bring 450g sugar and 1 liter water to a boil on medium heat, then skim off the foam. Add 10 cardamom grains, 15 cloves, 8 whole anise stars, 1 cinnamon stick, and 1 vanilla pod (cut into thin strips), and simmer for 10 minutes.
3. Remove from heat and stir in the reserved orange and lemon peel strips. Cool the marinade to roughly 50°C (122°F), then add 250g liquid honey and 360ml Grand Marnier. Stir well and let cool completely.
4. Pour the cooled marinade over the oranges, add the reserved lemon juice, and place a plate on top to keep the oranges submerged.
5. Cover and refrigerate for 2 to 3 days until the oranges are steeped, then serve.
6. Tip: Don't discard the liquid. Pour some into a champagne glass and top with champagne.