1. Put the sugar and 2oz of water into a saucepan and heat gently until the sugar dissolves and then bring to the boil until it turns golden brown.
2. Immediately plunge the pan into cold water to stop caramel getting browner. Then pour 1/2 pint of boiling water into the pan and heat gently until all the caramel has dissolved.
3. Grate the rind from 2 of the oranges - its best to get long strands and set aside.
4. Remove the skin and the pith from all the oranges and put them into the saucepan with the rind and cover and simmer for 30 mins.
5. Spoon the oranges into a large serving dish and pour the caramel and rind on top and leave to chill.
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