• NOTE: For this recipe I used a mix of both oranges and blood oranges (as they are in season). However you can simply use sweet oranges instead.

ORANGE PREPARATION

• Place the orange on a cutting board and slice off the top and bottom. This gives you a stable base so it won’t roll.

  Stand the orange up right and using a sharp knife, carefully slice downward, following the curve of the fruit to remove the peel and the white pith. Work your way around and don’t worry if you lose a little flesh.

  Carefully hold the peeled orange in your hand or place it back on the board. You will see the thin white membranes separating each segment. Slide your knife just inside one membrane, cutting toward the center. Then cut along the other side of the same segment. The segment will release cleanly into a supreme.

  Repeat all around the fruit and for all the fruits.
  
• Once all segments are removed, gently squeeze the remaining membrane “shell” over a bowl to extract the extra juice. Then press the additional oranges to obtain 7 oz | 200 g of juice. Set aside.
• Place the orange supremes and the raisins in a bowl, covered, and refrigerate.

SPICED SYRUP PREPARATION

• In a small saucepan, pour the orange juice. Add the granulated sugar, cinnamon sticks, star anise and cloves. Stir to combine.

  Bring to a boil, then let simmer over medium-low heat for about 10 minutes after the first boil.

  Remove from heat and allow the syrup to cool completely. Once cooled, stir in the orange blossom water and pass the syrup throw the sieve.
  
• Pour the cooled spiced syrup over the orange supremes. Cover and refrigerate for at least 4 hours (or best overnight) to allow the flavors to settle.
  
• Serve chilled. Enjoy and Ramadan Kareem!

  NOTE: Keep refrigerated up to 3 days.