- 4 large Navel oranges
- 2 1/2 cups [500 g] sugar
- 1 cup [250 mL] water
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- Well rinse then wipe-dry oranges.
- Trim off the stem and navel ends of each orange.
- Half then slice oranges, by hand or in a food processor, into 1/8-inch [3-mm] thick slices.
- Arrange orange slices into a large casserole; pour in sugar and water.
- Push down the slices, until covered as much as possible with the mixture.
- Cover casserole and bring mixture to a boil over high heat for 8 hours.
- Uncover; cook uncovered over low heat for 2 to 3 hours more, until syrup is thick.
- Spoon hot into hot jars; seal jars.
- Leave to cool completely; check seals then refrigerate.
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