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4
Easy
By Clarissa Dickson Wright and Johnny Scott
Published 2004
This is a dish I invented at Natwich Food Festival where I came across spiced blood oranges made by a farmer’s wife whose company is called Cahoon. They are such a wonderful invention and go very well with duck and all types of deer, as well as making a delicious pudding with meringues.
Slice the oranges and put them in a pan, barely cover with water, and simmer, partly covered, until the peel is tender.
Slowly cook the vinegar, sugar, cinnamon sticks, and cloves together in a pan until the sugar has dissolved and then boil for 5 minutes to create a syrup.
Drain the oranges and reserve the cooking liquor. In a pan, lay half the oranges in enough syrup to cover
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