These juicy spiced oranges go beautifully with angel food cake or serve them on their own. This flavor of this compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through. Source: EatingWell Magazine, November/December 2007

Peggy Knickerbocker
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation). Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.

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  • Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to 1/2 cup and thickens slightly, 20 to 30 minutes. Remove from the heat.

  • Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into 1/4-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.

  • Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.

Tips

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Variation: If you don't have a 5-hole zester, use a vegetable peeler to remove long strips of the outer skin (zest) of the orange. Cut the zest into thin slivers.

Nutrition Facts

61 calories; 0.1 g total fat; 1 mg sodium. 140 mg potassium; 15.4 g carbohydrates; 1.8 g fiber; 14 g sugar; 0.7 g protein; 173 IU vitamin a iu; 41 mg vitamin c; 23 mcg folate; 32 mg calcium; 8 mg magnesium;