6 firm oranges, unpeeled but wiped
900 ml (1 1/2 pt) vinegar
700 g (1 1/2 lb) granulated sugar
20 ml (4 level tsps) ground cloves
7-5 cm (3 in) cinnamon stick
5 ml (1 tsp) whole cloves
900 ml (1 1/2 pt) vinegar
700 g (1 1/2 lb) granulated sugar
20 ml (4 level tsps) ground cloves
7-5 cm (3 in) cinnamon stick
5 ml (1 tsp) whole cloves
method
1. This preserve is delicious as an accompaniment to cold ham, turkey, chicken and duck.
2. Slice the oranges into rounds 0.5 cm (1/4 in) thick.
3. Put the fruit into a pan with just sufficient water to cover and simmer for about 45 minutes, or until the rind is really soft.
4. Drain the oranges and put the juice back into the pan with the vinegar, sugar and spices.
5. Bring to the boil, simmer for 10 minutes, then add the drained orange slices a few at a time.
6. Cook gently until the rind becomes clear.
7. Lift the orange rings from the syrup and pack into jars.
8. Continue to boil the syrup until it begins to thicken, cool it and pour over the orange slices.
9. Add a few cloves and cover at once.
To sterilise bottles see Sterilising Bottles.
2. Slice the oranges into rounds 0.5 cm (1/4 in) thick.
3. Put the fruit into a pan with just sufficient water to cover and simmer for about 45 minutes, or until the rind is really soft.
4. Drain the oranges and put the juice back into the pan with the vinegar, sugar and spices.
5. Bring to the boil, simmer for 10 minutes, then add the drained orange slices a few at a time.
6. Cook gently until the rind becomes clear.
7. Lift the orange rings from the syrup and pack into jars.
8. Continue to boil the syrup until it begins to thicken, cool it and pour over the orange slices.
9. Add a few cloves and cover at once.
To sterilise bottles see Sterilising Bottles.
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