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Orange Glaze for Cakes

These orange slices make an attractive, glossy finish for a cheesecake, but can also be used on any other type of cake, especially where a syrup will add welcome moisture. If all you need is a bit of garnish, you can use long curls of zest instead of the entire orange slice. Try these slices on cupcakes too!
Glazed Orange Slices

1 large navel orange, sliced

1 ½ cups water

½ cup sugar

4 drops orange food coloring

1 cinnamon stick

4 cloves

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Pour sugar into large saucepan and add water; stir to dissolve.  Place pot over medium heat and allow to boil for a couple of minutes, stirring constantly.  Reduce to simmer and add orange slices, about ¼” thick, plus any zest removed from the ends of the orange, in the solution along with the spices and food coloring.

Cook for 20-30 minutes until syrup is reduced and orange slices are flexible.  Allow the orange to cool in the syrup to become coated in a thick, glossy glaze.

Excess syrup may be brushed over the surface of a cheesecake or pound cake, and then decorated with the slices and any bits of zest.  You may also do this entirely with zest strips if you prefer, which make a pretty garnish for any dessert.

If you like, you can dredge the finished slices in granulated sugar and bake them in a moderate oven to dry, like candied orange. Try using coarse colored sugar for this if you have it.

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