Pete's Food Blog

4. Sep, 2021

Chinotto

Thanks to my good friend Darryl in Melbourne for pointing me in the direction of this Italian burnt orange and spiced syrup; to be enjoyed, ice-cold, in sparkling spring water or even sparkling white wine.

Ingredients:

3 oranges 

2 lemons 

1 blood grapefruit

3 mandarins

400g cherries

1 star anis 

3 tbl coriander

3 cinemon sticks

1 tbl juniper berries

10 cardemom pods

5 whole cloves

3 sprigs rosemary added after 20 mins. baking

2 fresly grated whole nutmegs

You will need one 2 litre Kilner/Mason jar + one 1 litre jar- washed and sterilized for 30mins. at 140°C

For the syrup:

1.5 litres water

1.42 kg white sugar

Method:

Pre-heat the oven to 190°C

Slice the cicitrus fruit about 6mm thick and spread them on two baking trays lined with parchment, so that they're not touching each other.

Sprinkle the spices evenly over the fruit.

Bake for about 25 minutes or more until the edges are well browned (adding rosemary after 20 mins.) Check occasionally that the bottoms are not burning.

Meanwhile, make a syrup by heating and stirring the sugar and water.

Once the syrup has cooled somewhat, load the jar with the orange slices and spices squidging the fruit in your fists.

Do not pack the fruit tightly. Pour the syrup to completely submerge the fruit. I use a small single-use up-turned 1 dl plastic container to prevent the fruit from rising to the surface and going mouldy

Store in the fridge.

Ready after a minimum of 3 weeks, but the flavour will probably further develop if you can bear to wait!