Oranges in Cardamom Syrup

• 5 navel oranges
• 5 cardamom pods
• 3 cups water
• 1 1/2 cups sugar
• 1 5-inch-long strip lemon peel
• 1 cinnamon stick

1. Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve.
2. Using knife, cut off remaining peel and white pith from oranges.
3. Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl.
4. Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom.
5. Transfer cardamom and reserved orange peel strip to heavy medium saucepan.
6. Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil.
7. Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes.
8. Cool syrup 10 minutes.
9. Strain, discarding solids in strainer.
10. Pour warm syrup over oranges and chill at least 6 hours or overnight.

oranges, cardamom pods, water, sugar, cinnamon

Taken from www.epicurious.com/recipes/food/views/oranges-in-cardamom-syrup-106108 (may not work)