ORANGE ROSES IN SYRUP
Prep time 45 mins Makes 1 bottle
½ 10 ranges 375g caster sugar 450ml water
Rinse the oranges in warm water and, if they’re store-bought, rub them firmly to remove the wax layer. Then dry and use a potato peeler or a sharp vegetable knife to peel the rinds in long strips that can be rolled up. Peel as little of the pith as possible; you only want the rinds. Cook the rind in boiling water for about 15 mins to soften them, then drain. Roll each length of rind up into a ball and hen string them onto a cotton thread using a needle, as if you were stringing beads. Mix the sugar and water in a saucepan along with juice of 1 orange and bring to the boil, stirring continually until the sugar has dissolved. Reduce the heat to a simmer and add the string of orange roses in place while they simmer for about 45 minutes. Allow to cool and then unstring the orage roses. pack then into a sterilised glass jar, pour over the syrup and allow to cool. Store in the fridge.