Oranges in Cointreau

Spooned over ice cream or cake, this homemade delicacy transforms simple sweets into something special. Use the orange slices as edible garnishes and the liquid as a dessert sauce or beverage sweetener.  Firm, thin skinned, seedless fruits such as Navel oranges work best in this recipe as they don’t impart a strong bitter flavour. When decorated, these jars make perfect hostess gifts.

 

 

 

 

Makes about 8 x 250 ml jars

 

 

 

 

9 small or medium Navel oranges, about 3 1/4 lb (1.5 kg)

 

10 whole cloves

 

5 cinnamon sticks, broken in half

 

3- 1/2 cups (875 ml) granulated sugar

 

2/3 cup (150 ml) water

 

3/4 cup (175 ml) Cointreau (orange liqueur)

 

1/2 cup (125 ml) white wine

 

 

 

• Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

 

• Wash and cut 1/2 inch (1 cm) off both ends of oranges. Thinly slice oranges with a food processor or sharp knife, creating pinwheels approximately 1/8 inch (3 mm) thick. Carefully remove any seeds. Set orange slices aside.

 

• Tie cinnamon sticks and cloves in a square of cheesecloth, creating a spice bag. Combine spice bag, sugar and water in a large, stainless steel saucepan. Mix well. Slowly bring to a boil; reduce heat to low and boil gently 10 minutes, stirring occasionally. Remove spice bag. Add orange slices, Cointreau and wine to sugar mixture. Stirring gently, heat until mixture begins to boil. Remove from heat.

 

• Carefully layer orange slices loosely into a hot jar to within 1 inch (2.5 cm) of top rim. Add hot liquid to cover oranges to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more orange slices and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining orange slices and hot liquid.

 

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*

 

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

 

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

 

 

 


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