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.