Put a cinnamon stick, four lightly crushed cardamom pods, and the peel of a well-washed orange or a tangerine in a heavy saucepan with a cup of water and a cup of sugar (white or demerara).

Slowly bring to a boil, then lower heat and simmer, stirring occasionally, for 15 minutes. Cool, then strain through a fine sieve. Can be stored, tightly covered, in a jar in the refrigerator for several weeks.

As seen in Joy of Kosher with Jamie Geller Magazine (February/March 2013) - Subscribe Now