Mike Van De Elzen: Honey preserved oranges - The Sunday Session with Francesca Rudkin

Once upon a time I would scoff at getting organised for Christmas early November, but these days I am a convert!  

This week we are getting our Christmas shopping done early!  

I want to share my recipe for honey preserved oranges. Which can be made this weekend and will be perfect by the time we get to Christmas. 

We make them at the school and use them for a variety of dishes. 

• Chop them up and run through your Christmas cake recipe
• Remove the skins and blend with some of the juice for a amazing orange puree
• Finally dice the skins and add to any spicy beef curry
• Sprinkle over you breakfast cereal or porridge
• Add them into pumpkin mash as a touch of freshness
• Slice really thin and serve with your double chocolate creme brulee

So chop, chop people- into that kitchen and get them ready for Christmas, or you can just jump online and order them online from our GFS farm shop! 

Honey preserved oranges 

300ml water  

300gm honey  

300gm caster sugar  

10 cloves  

5 cardamon pods  

2 sticks cinnamon  

12 oranges sliced 2cm thick 

Bring the water, honey, sugar, cloves, cardamon and cinnamon stick to the boil. Gently drop in the orange slices, bring back to the boil and simmer for 10 minutes. Set aside. Weight down the oranges with a plate and place into the fridge overnight.  

Next day spoon the oranges into sterilized jars. Bring the syrup back up to the boil and then continue to simmer for a further 5 minutes. Pour syrup over the top of the oranges, quickly seal off with a sterilized lid.  

Store for at least 10 days before selling. 

Mike’s website – goodfromscratch.co.nz 

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