Greek Orange Spoon Sweet

If you’re searching for a delightful orange peel preserve recipe, look no further! This syrupy, sweet, and vibrant recipe is ideal for preserving the flavors of this delicious fruit, ensuring you can enjoy it all year long. Spoon sweets, like this one, are typically created with various fruits, depending on the season, and can be refrigerated to last the whole winter. In fact, spoon sweets are a traditional sign of hospitality and are served on a silver tray along with a glass of cold water to welcome guests.

Ingredients

8 navel oranges
800 g granulated sugar
water
1 tablespoon glucose syrup
2 star anises
2 tsps vanilla extract
juice, of 1 lemon

Directions

Using a vegetable grater, trim them a little bit on the outside then wash them thoroughly and place them in a large pan. Pour in enough water to cover the oranges completely.
Place the pan on high heat and bring to the boil. Boil for about 7 minutes, after the water starts to bubble, sinking the oranges in the water once in a while and turning them sides. Drain the oranges into a collander and cool them under cold running water. Rinse the pan with some water. Place the oranges back to the pan, and repeat the same procedure. You should repeat the boiling procedure 3 times, until the oranges have softened and most of the bitterness has been removed.

Place the oranges onto a cutting board and cut them into quarters and then cut each quarter into half (8 pieces each orange). Use scissors remove the pips and any leftover flesh from the inside of the orange.

In the same pot add the sugar, the water, the glucose, the anise, the oranges, and simmer over low heat, for 20 minutes.

While the oranges boil, some white foam will probably surface on the water. Skim the foam with a spoon each time it develops. Once done, let them rest for at least 8 hours or preferably, overnight.

The next day, remove the orange pieces from the pan using a skimmer and set aside. Place the pan with the syrup back on the stove on high heat and boil until it thickens. Add the lemon juice, the glucose and the vanilla extract and boil for 2 more minutes. Add the orange pieces and continue boiling, until the syrup is very thick and glossy.

To check if the syrup for your orange peel preserve is ready, dip a spoon to the syrup and let it drip two drops over the two opposing sides of a plate. If the syrup spreads on the plate you should boil the preserve a little longer; if the drops stand firm the syrup is ready.

Remove the pan from the stove and let your orange peel preserve cool down.

The preserving process has thoroughly pasteurised the preserve and if stored in the right conditions, it can last for the whole winter.

The best way to store your orange peel preserve is by pouring it into sterilised glass jars (boil them in some water for a few minutes) and cover when it has cooled down completely. Store into the fridge for 6 to 8 months.

TIPS
Remove the zest of the oranges and add it to a bowl. (You can add 80 g brandy and 2 tablespoons sugar, and use it as orange extract) . Store it in the refrigerator, sealed in a glass jar.