Marinated oranges

Ingredients for 8 servings:

• 5 large oranges
• 3 large oranges, untreated
• 450 g sugar
• 1 liter of water
• 10 cardamom seeds
• 15 cloves
• 8 anise stars, whole
• 1 vanilla pod(s)
• 360 ml Grand Marnier
• 250 g liquid honey
• 1 lemon(s), untreated
• 1 lemon(s), the juice
• 1 stalk(s) cinnamon

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Total time approx. 2 days 1 hour

Peel as large and seedless oranges as possible. Cut the peel of the three untreated oranges into small strips and set aside. Peel the lemon and finely chop the peel, then juice the lemon. Place the oranges in a bowl. Bring the sugar and water to a boil in the marinade and skim off the skims. Then add the cardamom pods, cloves, star anise, cinnamon stick, and thinly sliced ​​vanilla pod. Continue simmering the marinade for 10 minutes and remove from the heat. Add the sliced ​​orange and cinnamon peel. Allow the marinade to cool to about 50 degrees Celsius, then add the honey and Grand Marnier and mix. When the marinade is completely cold, pour it over the oranges and add the lemon juice. Weigh down the rising oranges with a plate. After two to three days of cold storage, the oranges will be fully infused and ready to serve. Tip: Don’t throw away the liquid. Pour a little into a champagne glass and top with sparkling wine. Delicious!