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
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.
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.