Poached Blood Oranges in Clementine Ratafia

  1. To make the ratafia: halve and juice the clementines.
  2. Remove the pulp.
  3. Thinly slice the peels of 5 clementines.
  4. In a jar, combine the clementine juice, peel, vodka, cinnamon, coriander and 7 ounces sugar.
  5. Stir, then refrigerate, shaking once a day for the first few days to dissolve the sugar.
  6. Store for 2 months (that's not a typo), then strain through cheesecloth.
  7. The ratafia may be stored in the refrigerator for up to 2 years.
  8. Cut 5 pounds of blood oranges into 1/3-inch-thick slices, discarding the ends.
  9. Juice the rest of the oranges until you get 6 cups of juice.
  10. Layer blood-orange slices and remaining sugar in a container.
  11. Pour in blood-orange juice and lemon juice.
  12. Refrigerate overnight.
  13. The next day, transfer slices and juice to 2 large pans.
  14. The fruit should be just covered with juice.
  15. If not, add a little more juice.
  16. Cover with parchment paper.
  17. Place over low heat and very slowly bring to a simmer.
  18. Simmer until the peel is tender, 30 to 60 minutes.
  19. Meanwhile, put 10 sterilized 8-ounce canning jars and lids on a baking sheet and place in an oven preheated to 225 degrees.
  20. When orange slices are done, remove jars from the oven.
  21. Add a little cooking syrup to the bottom of a jar, then lay in 3 orange slices and pour in 1 tablespoon of clementine ratafia.
  22. Fill the jar to the top with more slices and cooking syrup.
  23. Add another tablespoon of ratafia.
  24. Clean off the rim and tighten the lid.
  25. Repeat with the remaining orange slices.
  26. (Leftover ratafia may be served as an after-dinner drink with a wedge of clementine.)

clementines, vodka, cinnamon, coriander seeds, sugar, oranges, lemon juice

Taken from cooking.nytimes.com/recipes/6998 (may not work)

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