Apparently oranges were preserved this way in days gone by, when citrus fruits were rare and expensive! They are said to pair beautifully with ham, pork and game, and I can’t wait to serve it with duck. Unfortunately we have to wait a little while to taste them.
I think these look like sunshine in a jar...
- 10 large thin-skinned oranges, washed well and cut into 5mm/1/4 inch slices
- 600 ml white wine vinegar
- 1 kg white sugar
- 1 1/2 cinnamon sticks
- 8 g whole cloves
- 6 blades of mace
- Put the orange slices into a large pan and cover with cold water. Simmer gently, partially covered with a lid until the peel is tender – about an hour.
- Meanwhile, put all the other ingredients into a pan and heat gently until the sugar dissolves. Bring to the boil and then reduce the heat to medium and cook for 5 minutes.
- When the oranges slices are tender, drain them and place them, together with the syrup, into a bowl. Leave to stand overnight.
- The next day return the orange slices and the syrup to a clean pan and cook for 30-40 minutes until translucent.
- Pack oranges into warm sterilized jars and cover with syrup.
- Seal and lable.
- Store in a cool dark place for six to eight weeks before eating.
- Adapted from Good Old-fashioned Jams, Preserves and Chutneys (1985) S. Paston-Williams p58.
- Mace is an aromatic golden brown spice obtained from the dried net-like sheath that covers the Nutmeg seed, It is yellowish to reddish-tan in color, made up of flat, shiny branched pieces with a fragrant, nutmeg aroma and warm taste. It looks wonderful when left whole in your spiced syrup.
- Keep any excess syrup for topping up the jars, as the oranges tend to absorb the syrup.
- The flavour is said to be even better if left for several more months.
Source: Spiced Oranges