Spicy Orange Segments
Updated May 27, 2024
Andrew Scrivani for The New York Times
- Total Time
- 3 hours 30 minutes, plus 3 days' soaking
- Rating
- Comments
- Read comments
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Ingredients
4 large navel oranges
7 tablespoons orange blossom honey
9 ounces rice vinegar (1 cup plus 2 tablespoons)
1 ½ cups firmly packed brown sugar
4 ½ teaspoons coriander seeds
1 tablespoon mustard seeds
¼ heaping teaspoon whole white peppercorns
Fine salt to taste
1 stick cinnamon
1 whole clove
Nutritional analysis per serving
90 grams carbs; 359 calories; 1 gram fat; 4 grams fiber; 567 milligrams sodium; 2 grams protein; 83 grams sugar
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.
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Preparation
- 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
Comments
Question: when piercing the oranges with a fork, do you go all the way through the peel into the fruit?
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.
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?
What does "strain the oranges" mean? In the photo, the oranges don't look like they've been through a strainer. Does it mean just to pour the oranges and water through a strainer?
Could you store these in jars in the cooking liquid instead of straining it all off?
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.