Orange Preser Ve
Orange Preser Ve
Metric/Imperial
2 large oranges, scrubbed
1 lemon
300 ml/!/2 pint water 450 g/1 lb sugar
Wash the oranges and lemon and cut them in half Place in a large bowl with the water. Cover loosely and cook on FULL (100%) for 10 min¬utes. Remove the fruit carefully and leave to STAND for 5 minutes.
Discard the pips, shred the oranges finely and squeeze the juice from the lemon. Return to the bowl, stir in the sugar and leave for 10 minutes until completely dissolved. Cook on FULL (100%) for 20 to 25 minutes, stirring occasion¬ally, until a spoonful of the syrup wrinkles when dropped on to a cold plate.
Pour into hot sterilized jars, leaving a 2.5cm/ 1 inch space at the top. Cover loosely with microwave cling film and cook on FULL (100%) for 1 minute until the cling film bubbles up. Using oven gloves, remove from the oven. Allow to cool, then cover with waxed paper and seal. Store in a cool place. MAKES 750g/1 ft lb