Oranges In Cardamom Syrup
Serves: 2
Iva Padberg
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
51
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve
2
Using knife, cut off remaining peel and white pith from oranges
3
Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl
4
Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom
5
Transfer cardamom and reserved orange peel strip to heavy medium saucepan
6
Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil
7
Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes
8
Cool syrup 10 minutes
9
Strain, discarding solids in strainer
10
Pour warm syrup over oranges and chill at least 6 hours or overnight
11
Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve
12
Using knife, cut off remaining peel and white pith from oranges
13
Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl
14
Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom
15
Transfer cardamom and reserved orange peel strip to heavy medium saucepan
16
Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil
17
Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes
18
Cool syrup 10 minutes
19
Strain, discarding solids in strainer
20
Pour warm syrup over oranges and chill at least 6 hours or overnight