Wednesday, September 2, 2015

Three Kings Orange Chutney

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From chef Terence Feury

10 serving(s)

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.

| Condiment

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