a picture of sliced oranges cinnamon sticks and cloves in a glass jar with port

Spiced Oranges in Port

3 hours

Serves 6-8. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

This recipe is from Delia's Complete How to Cook.

This is a great recipe, especially at Christmas, because you can make it ahead.

It keeps well and can be used to accompany cold cuts of poultry, game or pork and it is especially good served with cooked ham, hot or cold.

The Delia Online Cookery School: Make sure your spices are at their best, watch our video showing how to buy and store spices, just click the recipe image to play.

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About Spiced Oranges in Port

Asked by: Blondie

RE: SPICED ORANGES IN PORT How long will these keep? I'm looking for Xmas recipes I can make ahead without the need to freeze or store in the fridge. Many thanks. p.s. Just curious & hope you don't mind the question - are you (Lindsay) related to Delia? Also, I most grateful to Delia for this online course and content; it is so very generous. Wish I lived in the UK!!

Answered by Lindsey: Hello, This recipe is not a preserve, but it will keep in the refrigerator for a week or so. No, I have been working with Delia for a very long time, but we are not related. We’re so please to hear that you enjoy using Delia Online. Kind regards Lindsey

Method

First you need to dry-roast the coriander seeds and cardamom pods.

To do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan, then lightly crush them in a pestle and mortar.

Now arrange the orange wedges in the base of the casserole, skin side down, then sprinkle the spices on top (the pods of the cardamom seeds can go in as well). Next add the rest of the ingredients and 4 fl oz (120 ml) of water, then, over a gentle heat, slowly bring everything up to simmering point. Put the lid on and pop the casserole in the oven on a low shelf and leave it there for 3 hours, by which time the orange skins will be meltingly tender.

When the oranges have cooled, store them in a jar or a lidded polythene box in the fridge for a couple of days to allow the flavours to develop.