8 to 10 firm medium oranges, thinly sliced (not peeled)
900 ml (1 1/2 pints) white distilled vinegar
3 1/2 cups (750 g) 1 1/2 Ib sugar
1 teaspoon ground cloves
2 pieces of cinnamon stick
1 teaspoon whole cloves
900 ml (1 1/2 pints) white distilled vinegar
3 1/2 cups (750 g) 1 1/2 Ib sugar
1 teaspoon ground cloves
2 pieces of cinnamon stick
1 teaspoon whole cloves
method
1. Layer up the orange slices in a saucepan.
2. Cover with water, bring to the boil, cover the pan and simmer gently for about 45 minutes or until the orange rind is really tender.
3. Drain off the liquid into another saucepan.
4. Add the vinegar, sugar, ground cloves and cinnamon to the liquid and heat, stirring to dissolve the sugar.
5. Bring to the boil and boil for 10 minutes.
6. Add the orange rings to the liquid a few at a time and simmer gently until the rind becomes clear.
7. As the rind clears, transfer the orange rings to warmed jars with a slotted spoon, packing neatly.
8. Continue boiling the syrup until it starts to thicken. Cool slightly, then strain it and pour over the orange rings in the jars to cover completely.
9. Add a few whole cloves to each jar and cover with a vinegar-proof top.
10. Store for several weeks before using.
2. Cover with water, bring to the boil, cover the pan and simmer gently for about 45 minutes or until the orange rind is really tender.
3. Drain off the liquid into another saucepan.
4. Add the vinegar, sugar, ground cloves and cinnamon to the liquid and heat, stirring to dissolve the sugar.
5. Bring to the boil and boil for 10 minutes.
6. Add the orange rings to the liquid a few at a time and simmer gently until the rind becomes clear.
7. As the rind clears, transfer the orange rings to warmed jars with a slotted spoon, packing neatly.
8. Continue boiling the syrup until it starts to thicken. Cool slightly, then strain it and pour over the orange rings in the jars to cover completely.
9. Add a few whole cloves to each jar and cover with a vinegar-proof top.
10. Store for several weeks before using.
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