The most difficult aspect of this recipe is segmenting the oranges.
All Rights Reserved:
Adapted From Larousse Gastronomique page 728
segmented, reserve the peel
Place the orange segments into a bowl
Place the juice and fructose into a large saucepan
Bring to a boil over a medium temperature, stirring occasionally
Line a chinois with muslin
Place the peel into the chinois
Once the syrup comes to a boil, pour it through the chinois
Leave to cool until completely cold
Place into a sterilized glass jar
Segmenting oranges takes time and patience. Start by topping and tailing the oranges and then carefully following the shape of the fruit to remove the rest of the peel. Now carefully remove the segments, using a small paring knife.
An original recipe from Lavender and Lime