Fresh Orange Syrup

By SewingDragonfly

Ingredients

• 2 small to medium size navel oranges
• 2 lemons
• 1 1/2 cups granulated sugar
• 1/4 cup frozen concentrated orange juice plus 1/4 cup water or 1/2 cup orange juice
• One 3” cinnamon stick
• 2 T Grand Marnier or other orange flavored liqueur (optional)

Details

Servings 2

Preparation

Step 1

Remove the peel from one of the oranges and half a lemon with a vegetable peeler. Squeeze the lemons to make 1/3 cup juice. Put the citrus peels into a medium size saucepan along with the sugar, orange juice and lemon juice.

Add the cinnamon stick and bring to simmer over moderately high heat, stirring several times to help the sugar dissolve. Watch it carefully; the syrup has a tendency to boil over.

Reduce the heat to low and simmer 15 minutes. The syrup will thicken slightly. Remove the pan from the heat. Pour the syrup through a strainer. Let cool 10 minutes.

Meanwhile, peel the orange with a serrated knife, removing all the white pith. Working over a bowl or measuring cup to catch the juice, cut out the sections of orange from between the membrane dividers until you're left with just the membrane. Squeeze the membranes over the sections to extract any remaining juice. Cut the sections into small pieces.

Add the orange sections and juice to the syrup. Stir in the liqueur, if desired. Serve warm or cool. The syrup keeps at least a week in the refrigerator.