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Ingredients
- 1,5 kg untreated oranges
- 1 tsp coconut blossom syrup
- 1 g saffron
- 500 g brown cane sugar
- 500 ml freshly squeezed orange juice
- 50 ml water
- 1/2 tsp salt
Wash the fruit thoroughly with warm water, cut in half and remove the seeds (do not discard the seeds, but collect them in a tea strainer or small spice bag).
Then cut the fruit into slices as fine as possible and chop the end pieces.
In the next step, put the fruit, salt, freshly squeezed juice and the well-sealed sachet with the seeds in a pot and simmer covered for 40 minutes on low heat.
Mortar the saffron and dissolve it in 50 ml of hot water.
Take out the seeds and add the sugar and the saffron solution, while stirring. Bring everything to boil for 3-4 minutes until the sugar is completely dissolved.
Fill in jars. Close the lid tightly on each jar and let it cool upside down (if stored properly, it can be kept for up to a year).