Caramelized Oranges

• 10 oranges or blood oranges
• 250 g caster sugar
• 1 tbsp

Remove the peel from 4 of the oranges and cut into thin julienne. Bring to the boil in a saucepan of cold water to cover. Once up to the boil, remove from the heat and drain off the water. Replace with more cold water to cover and bring back to the boil. Repeat this process three times in total. Cook with 50g of the sugar in a little water to cover for 30 minutes or so, until the zest is soft a