Fillet the oranges. To do this, remove the white peel all around and cut out fillets with a sharp knife. Put the orange fillets aside. The escaping juice can be collected and used later.
Caramelize the sugar in a saucepan. Then deglaze with the white wine. Remove 2 tablespoons of the orange juice and set aside. Put the rest of the juice in the saucepan as well. Anyone who has caught the juice from the filleting can now use it here. Now season the sauce with the spices, cinnamon, clove and cardamom.
Then mix the cornstarch in a small cup with the 2 tablespoons of orange juice. Make sure that the cornstarch has completely dissolved and that there are no more lumps. Now you tie the sauce. Add the mixed cornstarch to the sauce and boil the whole thing up.
If the sauce is still too thin, stir in a little more cornstarch as you like and repeat the process until the desired consistency is achieved. Finally fold in the orange fillets.
Tip: If you want, you can also add Grand Mariner or Cointreau to taste. For children or pregnant women, I simply replaced the white wine with more orange juice.
Let it steep in the refrigerator overnight. The spicy oranges taste excellent warm and cold the next day!
I serve with vanilla ice cream decorated with a physalis or I combine the oranges with a chocolate tart.
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