Summary

Ingredients

• 6 orange (s)
• 1 star anise
• 6 carnation (s)
• 1 stick cinnamon, halved
• 300 g suar, brown
• 250 ml water
• 4 tablespoon grenadine syrup
• 250 ml orange liqueur

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Instructions

1. Peel the oranges, removing the white inner skin as well.
2. Place the oranges with the spices in a large glass with a wide opening, preferably a twist-off closure. Now stir in the sugar, water and grenadine and bring to the boil until the sugar has completely dissolved. Shortly before the end, add the orange liqueur, pour the whole thing over the fruit into the container, turn it upside down for 5 minutes, then turn it over again (only for twist-off glasses).
3. Let the oranges steep for 1-2 weeks.
4. Now the oranges with the liquid content can be served slice by slice for dessert, there are no limits to the imagination.