I think these look like sunshine in a jar...
Serve with Feta cheese, ham, poulty and game, also fabulous added to salads.
- 10 large thin-skinned oranges, washed well and cut into 5mm/1/4 inch slices
- water, to cover
- 600 ml white wine vinegar
- 1 kg white sugar
- 1 1/2 cinnamon sticks
- 8 g whole cloves
- 6 blades of mace
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Put the orange slices into a large pan and cover with cold water. Bring to the boil over medium heat. As soon as the water begins boiling, remove from heat and drain. Cover oranges with cold water again, and repeat this process another two times.
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Put all of 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.
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Place the oranges, together with the syrup, into a bowl and allow to stand overnight.
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The next day return the orange slices and the syrup to a clean pan and cook for 30-40 minutes until translucent.
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Pack oranges into warm sterilized jars and cover with syrup.
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Seal.
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When cool, label and 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.
- Last updated 17 August 2024
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With many thanks and kindness,
Julie.
