45 minutes for slices, 50 minutes for wedges
1+1/2 cups of orange segments, 2 cups of orange wedges
Lyndey Milan's pickled oranges recipe is a great, versatile Autumn staple - try using them in a radicchio and walnut salad or maybe a pickled orange galette...the options are endless!
1.15kg (4 large approx.) oranges in season
1 tsp salt
2 cups (440g) caster sugar
1 cup (250ml) Pedro Ximénez
1 cup (250ml) white wine vinegar
6 whole black peppercorns
½ tsp (12) cloves
2 cardamom pods, seeds
8 whole allspice
1 cinnamon quill
2 star anise
6 slices fresh ginger
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food Prep by Sarah-Jane Hallett
1. Place oranges in a large saucepan with salt and cover with cold water (top with a saucer to keep oranges submerged). Bring to the boil then reduce heat and simmer over medium-low, cooking for 30 minutes or until oranges are tender. Drain and cool. Cut half the oranges into 1cm slices. Cut the ends off remaining to have a flat base and cut each into 12 wedges.
2. Combine remaining ingredients in a large saucepan over medium heat with 3/4 cup (185ml) water. Cook, stirring, until sugar dissolves. Bring to the boil then cook for 5 minutes or until well amalgamated. Add orange slices and cook for 15 minutes. Remove with a slotted spoon and fill a sterilised jar. Add orange wedges to the syrup and cook for 20 minutes then fill a sterilised jar. Pour syrup over both. Seal and invert. Can be used immediately. Once opened, store in fridge.