Sunny Southern Preserved Oranges
Capture the vibrant flavors of the South with Sunny Southern Preserved Oranges, a dazzling blend of fresh citrus, warm spices, and homemade syrup. This recipe transforms juicy oranges into translucent, candied slices infused with hints of cinnamon and cloves, all bathed in a luscious citrus syrup. Perfect for spreading sweet sunshine over your morning toast, dolloping onto pancakes, or elevating a cheese board with a touch of Southern charm, these preserved oranges are as versatile as they are delicious. With just six simple ingredients and a touch of patience, you'll create stunning preserves that are perfect for gifting or savoring year-round. Whether you’re a canning enthusiast or a citrus lover, this recipe is sure to become a kitchen staple!
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Recipe Information
Ingredients
- 6 medium (about 2 lbs) fresh oranges
- 2 cups granulated sugar
- 2 cups water
- 2 tablespoons lemon juice
- 1 cinnamon stick
- 5 whole cloves
Instructions
Wash the oranges thoroughly to remove any wax or residue. Using a sharp knife or a vegetable peeler, carefully peel the oranges, ensuring you remove only the orange outer rind (avoid the white pith). Set the peels aside.
Slice the peeled oranges into thin rounds, removing any seeds as you go.
In a large pot or saucepan, combine the granulated sugar and water. Stir over medium heat until the sugar has completely dissolved to form a syrup.
Add the orange peels, sliced oranges, lemon juice, cinnamon stick, and whole cloves to the syrup.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 60 to 75 minutes, or until the oranges and peels become translucent and the syrup thickens.
While the oranges are simmering, sterilize two 8-ounce jars and their lids by boiling them in hot water for 5 minutes. Allow them to air dry on a clean towel.
Remove the cinnamon stick and cloves from the orange mixture using tongs or a slotted spoon. Carefully ladle the hot preserved oranges and syrup into the sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars tightly. If you plan on storing the preserves for an extended time, process the sealed jars in a boiling water bath for 10 minutes. Otherwise, allow them to cool completely and store them in the refrigerator for up to 1 month.
Enjoy the preserved oranges as a topping for toast, pancakes, or yogurt, or serve them as an elegant accompaniment to a cheese platter!
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.4 g | 8% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16 mg | 1% | |
| Total Carbohydrate | 525.1 g | 191% | |
| Dietary Fiber | 66.8 g | 239% | |
| Total Sugars | 455.1 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1187 mg | 91% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 4996 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
