Oranges in caramel
8 juicy oranges
225g caster sugar
30 ml-45 ml Grand Marnier
Water as needed.
Pare the rind, very thinly and cut into tiny strips.
Cover rind with water in a pan and bring to the boil for 5 mins. Drain and rinse under cold water.
Place the sugar and 300 ml of water in another pan and bring to the boil slowly. Boil until the syrup is caramel coloured. (I found a high heat is needed.)
Keep an eye on the sugar syrup while you prepare the oranges.
Remove all skin and pith. Slice the oranges into rounds, reserving any juice and discarding pips.
Put in a bowl.
Once sugar is turning caramel coloured you need to watch carefully so that it doesn’t burn.
Remove from the heat and carefully add three tablespoons of water, then return to a low heat to ensure all caramel is dissolved. Then add the reserved orange juice and the liqueur.
Leave syrup mixture to cool for 10 minutes, then pour over the oranges and top with the orange strips. Chill and turn over a few hours.
Boadicea's Chariot 