Makes 2 lb (900g)
6 medium-sized oranges
1/2 pint (300ml) distilled white vinegar
1 lb (450g) granulated sugar 8 whole cloves
1 teaspoon whole allspice
Cut the oranges in ‘/4 inch (5mm) slices or cut them in wedges. Discard any pips. Put into a saucepan and pour over cold water to cover. Bring to the boil, then lower the heat and simmer gently for 1 hour, or until tender. Test the peel by squeezing a piece between the fingers it should be quite soft. Using a perforated spoon transfer oranges to a mixing bowl.
Put the vinegar, sugar and spices into a saucepan and stir over low heat until the sugar has dissolved. Bring to the boil and add the orange slices, then lower the heat and simmer gently for 30 minutes until slices appear glazed. Draw off the heat and, using a perforated spoon, transfer oranges and spices to storage jars.
Return the pan of syrup to the heat and boil rapidly for 10 minutes to reduce the liquid and concentrate the flavour. Pour syrup over the fruit there should be sufficient to cover. Cover tightly when cold.