Spiced Oranges
I think these look like sunshine in a jar...
Serve with Feta cheese, ham, poulty and game, also fabulous added to salads.
Category:
Condiments, Preserves
Style:
English
Keyword:
Orange, Orange Preserve, Pickled Oranges
Quantity: 6 jars
Ingredients
- 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
Instructions
-
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.
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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.
-
When cool, label and 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.
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