Instructions

Step 1

Place peppercorns and allspice in a piece of cheesecloth, tie into a bundle, then place in a medium saucepan with sugar and 3 cups water. Bring to a boil over medium-high heat, then reduce heat to medium and add oranges. To keep slices submerged, place the lid of a smaller saucepan in pan over orange slices. Simmer until rinds become very soft and syrup begins to foam, about 1 1⁄2 hours.

Step 2

Remove orange slices from syrup and set aside to cool on wax paper. Discard spices and reserve syrup. (Orange slices can be stored in syrup in refrigerator for up to 1 month.)

Recipes

Candied Orange Slices with Syrup

Name: Candied Orange Slices with Syrup
Total time: PT0D0H0M
Yield: makes About 12 Orange Slices and 1 1/2 Cups Syrup
Ingredients: 2 Tbsp. whole black peppercorns; 10 whole allspice berries; 3 cups sugar; 2 seedless oranges (such as valencias), thinly sliced

Serves
makes About 12 Orange Slices and 1 1/2 Cups Syrup

These chewy orange slices and their vividly spiced syrup are essential ingredients of our Pumpkin-Walnut Cake.

Ingredients

2 Tbsp. whole black peppercorns
10 whole allspice berries
3 cups sugar
2 seedless oranges (such as valencias), thinly sliced

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Instructions

Step 1

Step 2

Remove orange slices from syrup and set aside to cool on wax paper. Discard spices and reserve syrup. (Orange slices can be stored in syrup in refrigerator for up to 1 month.)

Place peppercorns and allspice in a piece of cheesecloth, tie into a bundle, then place in a medium saucepan with sugar and 3 cups water. Bring to a boil over medium-high heat, then reduce heat to medium and add oranges. To keep slices submerged, place the lid of a smaller saucepan in pan over orange slices. Simmer until rinds become very soft and syrup begins to foam, about 1 1⁄2 hours.
Remove orange slices from syrup and set aside to cool on wax paper. Discard spices and reserve syrup. (Orange slices can be stored in syrup in refrigerator for up to 1 month.)