Baked Oranges

This old-fashioned side dish turns whole oranges into something like a candied compote. The oranges get boiled unpeeled until completely tender, then quartered and baked for an hour in a bright red syrup made from dissolved cinnamon candies and sugar.

Boiling the oranges with the peel on softens everything, rind and all, so you eat the entire fruit. The bitterness of the peel mellows out during cooking and adds a marmalade-like complexity that peeled oranges can’t match.

The cinnamon candy syrup does double duty. Red Hots (or similar candies) dissolve into the sugar water, giving the oranges both a warm cinnamon spice and that gorgeous ruby-red colour. Chilling overnight lets the syrup soak deep into the fruit.

Kitchen Tips

• Boil the oranges until a fork slides in easily, just under an hour. Undercooked peel is tough and chewy.
• Cut the oranges into eighths rather than quarters for better syrup penetration and easier eating.
• Chill overnight if you can. The flavours intensify dramatically after a full night in the fridge.
• Serve cold or at room temperature alongside roasted chicken, pork, or ham. The sweetness cuts through rich, fatty meats.

Variations

• Add a few whole cloves or star anise to the syrup for a more complex spice profile.
• Use blood oranges for a stunning deep-red presentation.
• Reduce the leftover syrup on the stove and drizzle it over vanilla ice cream for dessert.