Spiced Oranges

Spiced Oranges

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Servings: 6


  • 6 thin-skinned oranges
  • 3/4 pint 375 ml white vinegar
  • 14 oz 350 g sugar
  • 2 tsp 10 ml cloves
  • 3 in cinnamon stick


  • Wipe the oranges but do not peel. Slice across in thin rounds. Put into a pan with water to cover and simmer for 45 minutes until the peel of the fruit is tender. Drain the fruit.
  • Put the vinegar, sugar and spices into a pan and bring to a boil. Reduce to simmering point, and add the orange rings a few at a time.
  • When they are all in the pan, cook gently until the rind becomes transparent. Lift out the orange rings with a slotted spoon and pack into warmed jars.
  • Boil syrup for 5 minutes until it starts to thicken and pour over the fruit. Put one or two of the cloves into each jar and seal at once.


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