● 8 oranges
● 1 kg sugar
● 280 g water
● 1 cinnamon stick
● Juice of half a lemon
Wash the oranges, dry them and remove the stem. Grate the orange peel using a grater leaving the white part of the orange intact. In a large pot, put the water and the whole oranges, bring to a boil and boil for 10 minutes on high.
Change the water and boil for another 10 minutes. Remove the oranges and put in cold water to stop the boiling. Put the oranges in a colander to drain the juices from the peel.
Slice the oranges in 4 and if large, slice in more pieces. In a large pot, put the water and sugar and boil for 5 minutes on high. Next, add the oranges to the syrup and boil for another 10 minutes. Turn off the heat and cover, leaving overnight in the syrup. This enables the juices from the oranges to be released into the syrup. The next day, add the cinnamon stick and boil again for 10 minutes. Remove the fruit using a slotted spoon and put the fruit into a large bowl. Boil the syrup for 10-15 minutes until it reaches the desired consistency.
Once the syrup is ready, put the oranges back in the pot and boil for another 5-10 minutes.
Turn off the heat, discard the cinnamon stick, add the lemon juice and stir.
Store in sterilized jars.
To test if the syrup is ready, dip a spoon into the syrup and if a drop stays on the spoon without dripping, the syrup is ready.