- orange juice (freshly squeezed from 3-4 oranges or purchased) - 2 Cups
- freshly squeezed lemon juice (from 2-3 lemons) - 1/4 Glass
- orange liqueur - 2 items. spoons
- plus 1 tablespoon of sugar - 1/2 cup
- Orange навель - 3 Pieces
- vanilla pod, cut longitudinally - 1 Piece
- cinnamon stick - 1 piece
- fresh or frozen cranberries - 2 cups
Prepare orange ice. In a large bowl, mix orange juice, lemon juice, liquor and 1 tablespoon of sugar. Stir until the sugar dissolves. Pour the mixture into a bowl, cover with a plastic wrap and freeze for 3 hours. Cut the peel from 1 orange, cut into long thin strips and set aside. Make the candied peel. In a medium saucepan, heat 1/2 cup water and the remaining 1/2 cup sugar over medium heat, stirring until the sugar dissolves. Add the zest, bring to a boil. Cook for 2 minutes. Using a noisy, put the zest into a bowl, set aside. Reduce the heat to medium-low. Prepare the compote. In a saucepan, mix a vanilla pod, seeds and a cinnamon stick. Bring to a boil, add the cranberries. Cook until the mixture thickens, 6 to 8 minutes. Remove from heat and allow to cool. Remove vanilla and cinnamon stick. Divide the remaining oranges into slices by removing the peel. Chop the slices roughly. Add the oranges to the cranberry compote. Cover with a film and put in the refrigerator for at least 1 hour or up to 2 days. Before serving, pour the compote into glasses, add to each orange ice and decorate with a candied peel on top.
Servings: 6