Spiced Oranges


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.

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Spiced Oranges

  • Servings: Makes 6 jars
  • Print

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


  1. 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.
  2. 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.
  3. When the oranges slices are tender, drain them and place them, together with the syrup, into a bowl. Leave to stand overnight.
  4. The next day return the orange slices and the syrup to a clean pan and cook for 30-40 minutes until translucent.
  5. Pack oranges into warm sterilized jars and cover with syrup.
  6. Seal and lable.
  7. 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


Glossary – Mace


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