Orange Compote with Candied Orange Threads
This is a perfect recipe to try with a mix of oranges—Valencias, Cara Cara navels, and blood oranges—to taste the subtle flavor differences.
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This is a perfect recipe to try with a mix of oranges—Valencias, Cara Cara navels, and blood oranges—to taste the subtle flavor differences.
Ingredients
- 3 wide strips orange zest, sliced into long, thin slivers
- 1/3 cup sugar
- 1 cinnamon stick
- 1 Tbs. orange-flower water
- 8 oranges, peel and pith removed, sliced into rounds
- Fresh mint sprigs, optional
Preparation
1. Bring 1 cup water to a boil in saucepan. Add orange zest, and simmer 4 minutes. Drain, and rinse under cold water.
2. Bring 2/3 cup water, sugar, cinnamon stick, and orange zest to a boil in same saucepan, swirling pan to help sugar dissolve. Boil 7 minutes, or until liquid is reduced by half and mixture is thick and syrupy. Remove from heat, and stir in orange-flower water.
3. Arrange orange rounds in shallow dish. Pour orange syrup over fruit, and nestle cinnamon stick among slices. Cover and refrigerate 2 hours, or overnight. Serve garnished with mint sprigs, if desired.
Nutrition Information
- Serving Size Serves 4
- Calories 205
- Carbohydrate Content 53 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 7 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 3 mg
- Sugar Content 40 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g