Oranges IN Syrup
- 20m Prep Time
- 10m Cook Time
- 0h Ready In
About 5 cups Serve these with ice cream; use any leftover syrup in cocktails.
Ingredients
- 1 large navel orange
- 1 cup sugar
- ½ cup orange marmalade
- ¼ cup water
- (2 tablespoons Cognac or other brandy or 1 teaspoon orange flower water)
- 5 large navel oranges
- 1 Lemony Butter Wafers, Tuiles, or Almond Macaroons (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 large navel orange
- 1 cup sugar
- ½ cup orange marmalade
- ¼ cup water
- (2 tablespoons Cognac or other brandy or 1 teaspoon orange flower water)
- 5 large navel oranges
- 1 Lemony Butter Wafers, Tuiles, or Almond Macaroons
Let's Cook
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Step 1.
Wash and dry, grate the zest from, and set aside: 1 large navel orange
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Step 2.
Combine the zest in a small saucepan with: 1 cup sugar; ½ cup orange marmalade; ¼ cup water
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Step 3.
Bring to a boil over medium-high heat, stirring constantly, then reduce the heat as low as possible and simmer for 10 minutes. Remove the syrup from the heat and let cool to tepid. If desired, stir in: (2 tablespoons Cognac or other brandy or 1 teaspoon orange flower water)
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Step 4.
Set aside. Slice off the peel as for sectioning (but do not separate the segments), from the zested orange as well as: 5 large navel oranges
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Step 5.
Cut the oranges crosswise into ¼-inch-thick slices. Arrange them in slightly overlapping rows in a large shallow dish and pour the syrup over them. Cover and refrigerate for 12 to 24 hours. Serve with: Lemony Butter Wafers, Tuiles, or Almond Macaroons