• 4 blood oranges
  • 5 clementines
  • 75 g golden caster sugar
  • 2 star anise
  • 3 cardamom pods, bruised
  • 1 cinnamon stick
  • 25 g pistachios, roughly chopped


  1. 1

    Pare the zest from one of the oranges and put in a small pan with the juice of one clementine, the sugar, spices and 100ml water.

  2. 2

    Stir over a low heat until the sugar has dissolved; increase the heat and boil rapidly for 5 minutes or until syrupy. Set aside to cool slightly before discarding the spices and orange zest.

  3. 3

    With a serrated knife, remove the peel and pith from the clementines and oranges. Slice into thin rounds, adding any juices to the syrup. Serve on a platter, drizzled with the warm syrup and scattered with the pistachios.


    Get ahead: assemble several hours in advance; cover and chill. Sprinkle with the pistachios just before serving.


    Cook’s tip: assemble several hours in advance, cover and chill. Then just sprinkle with the pistachios before serving.

Nutritional Details

Each serving provides
  • Energy 569kj 136kcal 7%
  • Fat 3.2g 5%
  • Saturates 0.4g 2%
  • Sugars 23.4g 26%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 226kj/54kcal

Each serving provides

23.7g carbohydrate 1.7g fibre 2.3g protein

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