2 navel oranges, split and sliced as thinly as possible into half-circles
1/2 quart water
1 cup sugar
1/2 tablespoon toasted and ground coriander seed
1/2 tablespoon toasted and ground cumin seed
1/2 tablespoon ground cinnamon
1 teaspoon toasted and ground caraway seeds
1. Combine the water, sugar, and spices and bring to a boil. Place the orange slices in a large metal mixing bowl and pour the spice syrup over the slices. 2. Cover tightly with plastic wrap and leave at room temperature until cool, at least 4 hours. Drain the syrup, return to a boil, and repeat the process two more times. Oranges will lose bitterness with each soaking.
3. Drain the oranges and store in a jar until ready to serve. Leftover oranges can be stored in syrup in the refrigerator for up to one month. Strain excess syrup to use in holiday cocktails.
Note: If you plan to make cocktails with syrup from the oranges, double the recipe.
Per serving: 97 calories, trace protein, 25 grams carbohydrates, 23 grams sugar, trace fat, no cholesterol, 1 milligram sodium, 1 gram dietary fiber.