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1
Use a 6-holed zesting device to remove the zest from the oranges into long, thin strips.
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2
Bring 1 cup of water to a boil in a small saucepan.
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3
Add the orange zest and blanch for about 3 minutes.
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4
Transfer the strands with a slotted spoon to a small strainer.
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5
Rinse with cold water and separate and drain on a towel.
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6
In the same saucepan, combine the sugar with 1 cup of water, stir well, and bring to a simmer.
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7
Scrape out the interior of the vanilla bean into the saucepan.
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8
Add the cinnamon stick, cloves, and star anise and continue to simmer for about 10 minutes until the sauce reduces by about a third.
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9
It will have thickened slightly.
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10
Add the orange zest to the sauce, remove from the heat, and set aside.
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11
Cut off the tips of the oranges so they stand upright steadily.
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12
Using careful, sculpting slices, remove the pith and remaining peel of the oranges with a very sharp knife.
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13
Cut the oranges into round slices about 1/4 inch thick.
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14
Remove any stray pits.
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15
Place the orange slices in a serving bowl, layering them with the sauce so that the zest is distributed evenly throughout.
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16
Top with the red currants and refrigerate.
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17
Serve chilled.
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18
Keeps in refrigerator for 3 days, well covered.
