A wonderful mixture of sweet and sour, these preserves are delicious spread over bread for breakfast and can also be used as a filling or topping in many desserts.
4 thick skinned oranges
1 kg sugar
1 tbs lemon juice
3 doses vanilla aroma
- Select oranges with very thick skins. Scrape the skins with a grater to remove the outer, bitter surface.
1. Wash oranges and put in a large pot with sufficient water for boiling.
2. Cook the oranges until they become soft, about one and a half to two hours.
3. Remove from the pot and put the oranges in cold water for eight to ten hours, changing their water every two hours. Following this soaking, remove and quarter each of the oranges.
4. Cut each of these sections in half, so each orange will now be cut in 8 equal pieces. With a pointed knife, peel away the skin.
5. Lay the orange pieces in a row on a platter with the pulp side up. Sprinkle with sugar and leave to stand for four to five hours or else overnight.
6. Put the prescribed amount of sugar in a large pot of water and add any orange juice left on the platter by the orange pieces.
7. Stir the sugar and the juice, letting it to a thick syrup. Remove the pot from the heat.
8. After it has cooled, add the orange pieces.
9. Let the syrup boil thoroughly until it becomes thick, skim the surface, add the lemon juice and leave to boil a little longer then remove the pan from the heat and add the vanilla. Leave to cool then serve.
- Because the oranges let a great deal of liquid, the syrup must be boiled a good deal in order for it to thicken. It is often advisable once you remove the orange pieces to let the syrup boil a second time.