Spicy Orange Segments
Updated May 28, 2024
- Total Time
- 3 hours 30 minutes, plus 3 days' soaking
- Rating
- Notes
- Read community notes
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Ingredients
Yield:32 segments
- 4large navel oranges
- 7tablespoons orange blossom honey
- 9ounces rice vinegar (1 cup plus 2 tablespoons)
- 1½ cups firmly packed brown sugar
- 4½ teaspoons coriander seeds
- 1tablespoon mustard seeds
- ¼ heaping teaspoon whole white peppercorns
- Fine salt to taste
- 1stick cinnamon
- 1whole clove
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
359 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 90 grams carbohydrates; 4 grams dietary fiber; 83 grams sugars; 2 grams protein; 567 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Wash whole oranges, and pierce all over with fork. Soak in cold water for three days, changing the water every day.
- Step 2
Strain oranges and put them with remaining ingredients in heavy pan; simmer for 3 hours.
- Step 3
Remove pan from heat and let stand until oranges cool. Do not peel. Cut oranges into segments and serve as an accompaniment to red meats and poultry.
Private Notes
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Cooking Notes
Katherine
Question: when piercing the oranges with a fork, do you go all the way through the peel into the fruit?
LS Gourmet
I know it says serve with red meats and poultry but, as a dessert, this goes with almost anything . It sits quietly in a jar in the refrigerator waiting to be a great finish to a light summer meal.
Ros
Could you store these in jars in the cooking liquid instead of straining it all off?
Rebecca D
I envision using these orange segments in various applications: to a bowl of vanilla ice cream or custard; as a side to braised short ribs; as an addition to a summer salad (using small pieces); finely chopped pieces added to pineapple fried rice?! (Why not!) Thank you for sharing this recipe.
Sue
I'm confused about what happens while the oranges simmer. One cup of vinegar plus a bit of honey and a bunch of brown sugar doesn't sound like it's going to turn into sufficient liquid to keep four oranges simmering for three hours without simply scorching. Does one add water? Does one simmer under a tight lid? Do the pricked oranges somehow take on a load of water during simmering? What am I missing?
LS Gourmet
I know it says serve with red meats and poultry but, as a dessert, this goes with almost anything . It sits quietly in a jar in the refrigerator waiting to be a great finish to a light summer meal.
Katherine
Question: when piercing the oranges with a fork, do you go all the way through the peel into the fruit?
R. Hutcheson
Wasn't quite sure how to eat this; just ended up cutting in quarters and treating it as a desert. The taste was fantastic.
Cas from venice
Do you eat the peel?
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