Caramel Oranges

9:37 pm on 31 August 2007

(This is a lovely easy way to serve our local full-flavoured navel oranges.)

Serves 4


  • 4 New Zealand navel oranges
  • half cup caster sugar


Peel the oranges so that they are free of pith. Slice and spread out on a platter. Put the sugar in a small heavy saucepan or frying pan and put over low heat until the sugar starts to melt. Shake the pan so that all the sugar melts to a pale golden caramel syrup. As soon as the sugar is all melted trickle the syrup over the sliced oranges. Set aside for 30-60 minutes, so that some of the caramel melts and some crunchy fragments remain.

From Jesse Mulligan, 1–4pm

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