Orange Slices In Cassis Recipes

Steps:

• Leaving peel on, cut oranges into 1/4-inch rounds, then cut each round into a half-moon.
• Bring sugar and 2 cups water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of pot with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup; reduce heat. Cover with parchment, and gently simmer until orange slices are soft and glazed, about 1 hour and 45 minutes.
• Using a slotted spoon, transfer peel to a wire rack set on a rimmed baking sheet. Let dry until just slightly tacky, about 5 hours. Store in an airtight container for 2 days.

Steps:

• Remove the surface of the skin of 2 oranges in long, very thin strips. There should be about 1/3 cup. Place peel in a pan with cool water to cover. Bring to boil, drain and set aside.
• Cut away top and bottom of each orange. Remove skin and white membranes.
• Slice down on each side of each segment to free it from membrane.
• Place segments in bowl and add remaining ingredients, including zest. Toss gently. Cover tightly and refrigerate 2 hours before serving.