Aranci Caramellizzati

Caramel oranges

Preparation info
  • Serves


    • Difficulty


Appears in
The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

When fine seedless oranges come in, give them special treatment. The simplest way is Salade aux Fleurs d’Oranger. For something more elaborate, try this method from Italy.


  • 6–8 oranges
  • 300 g (11 oz) sugar
  • 1


Remove the bright orange peel thinly from half the oranges. If you use a zester, it will come away in fine shreds. If you use a peeler, cut the flat strips into thin matchsticks. Set aside.

Now peel all the oranges to the quick, using a very sharp knife. Do this over a plate to catch the juice. Slice each orange, then re-form it and run a cocktail stick through to hold it in shape. Plac