- Knife: A sharp knife for peeling, slicing, and segmenting oranges.
- Cutting Board: To provide a clean surface for cutting fruits and ingredients.
- Mixing Bowls: For combining caramel mixture and additional components like balsamic reduction.
- Saucepan: Used for making the balsamic glaze or reducing sugar-water syrup into caramel.
- Spatula: Helpful for stirring ingredients without scratching non-stick surfaces.
- Measuring Cups and Spoons: For accurately measuring liquid and solid ingredients.
- Silicone Baking Mat or Parchment Paper: Easy transfer of caramel-coated orange slices onto a serving plate without sticking.
- Oven-Safe Dish (not always used in this recipe): Part of the overall cooking process for similar dishes involving caramel and fruit.
- Citrus Juicer or Manual Fruit Squeezer: To extract orange juice if needed separately from the preparation steps.
2/3 cup sugar
1/4 cup water
1/2 teaspoon anise seeds
1/3 cup balsamic vinegar
4 navel oranges
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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