WHAT SPICES GO WITH ORANGE RECIPES

Steps:

• Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation). Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.
• Stir sugar into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise. Continue to simmer until the sauce reduces to 1/2 cup and thickens slightly, 20 to 30 minutes. Remove from the heat.
• Meanwhile, slice off an end of each orange so they stand upright steadily. In careful sculpting slices, remove all the remaining peel and white pith from the oranges with a very sharp knife. Slice the peeled oranges into 1/4-inch-thick rounds. Remove any extraneous pith or rind and any stray seeds.
• Discard the vanilla pod and whole spices. Stir the zest into the sauce. Layer the orange slices in a serving bowl, spooning the sauce between layers to distribute the zest evenly throughout.

Steps:

• Peel the oranges, removing as much of the white pith as possible.
• Puree the oranges with an immersion blender or regular blender.   
• Place orange puree in a saucepan and add sugar and spices.
• Simmer the orange puree over moderate heat until it thickens into a jam, about 20-30 minutes.  Test for consistency on a plate that's been kept in the freezer.
• Pour the orange jam into prepared canning jars and either store in the refrigerator or process in a water bath canner for 10 minutes.