Ingredients
Method:
Cut both ends off of the oranges and slice in half from end to end. Then slice thinly into half moon shapes. Place in medium sized sauce pot adding all other ingredients except for the tarragon. Bring to a boil in then reduce to a rapid simmer until the mixture has thickened slightly and the orange slices are tender. Be careful not to stir so as not to agitate and tear up the oranges. It is best to retain the appearance of the sliced orange halves in the final mix. Remove from heat and very gently stir in tarragon and adjust seasonings as needed. Cool and reserve in the refrigerator. Serve with warm brie, pork dishes or cheese and charcuterie boards.
