Spiced Oranges

Spiced Oranges

  • Servings: Makes 6 jars
  • Print

I think these look like sunshine in a jar...

Ingredients

  • 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

Directions

  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.

Notes:

  • 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.

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2 Comments

  1. Pingback: Spiced Oranges | SBA's Kitchen

  2. Pingback: Oranges 1 – A recap! | SBA's Kitchen

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