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Oven-drying orange slices gives them a longer shelf life, which is ideal for gift-giving. For a sweet homespun touch, hand-write the recipe on an old-fashioned recipe card.

Cheryl Slocum
Recipe by Cooking Light December 2014

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
15 mins
total:
3 hrs 45 mins
Yield:
Serves 10 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°.

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  • Arrange orange slices on a wire rack coated with cooking spray; place rack on a baking sheet. Bake at 200° for 3 hours or until dried.

  • Combine peppercorns and next 5 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

  • Combine orange slices, spice sachet, sugar, orange juice, and wine in a medium saucepan over medium heat. Heat just to a simmer (do not boil). Reduce heat to low, and simmer 30 minutes. Discard sachet.

Chef's Notes

Toasting whole spices releases incredibly robust flavor; however, you can substitute ground dry spices if you'd prefer. About 1/2 teaspoon of the ground version of each spice called for should do the trick.

Nutrition Facts

172 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 15g; fiber 1g; cholesterol 0mg; iron 3mg; sodium 1mg; calcium 10mg.
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