Caramel Oranges Recipe
Caramel Oranges Recipe with Oranges, Sugar, Water & Brandy.
INGREDIENTS
6 Oranges
8 oz (225g) Granulated Sugar
1/4 pint (150ml) Cold Water
1/4 pint (150ml) Warm Water
Brandy
METHOD
Dissolve the Sugar in the Cold water in a saucepan. Boil rapidly until it turns caramel colour. Remove from the heat and gradually add the Warm water. Stir until smooth. Leave to cool. Peel and slice the Oranges, removing all the pith. Place in a dish. Pour the Caramel over the Oranges and add the Brandy to taste. Serves 6.
Based on the Caramel Oranges recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).