Sweet Pickled Oranges

[stickleback]

A bit fiddly, but something I like to make at this time of year. A couple of slices are delicious with any hot or cold meat - gammon slices, for example, or cold turkey, or with a roast pheasant... The recipe will make two small Kilner jars full. An old Constance Spry recipe!

 

SWEET PICKLED ORANGES

 

 

 

About 1.5 pounds oranges sliced quarter of an inch thick . (The sort of clementine / mandarin type orange which is hard to peel is best) Enough water to barely cover the orange slices in a large saucepan. Half a pint of white wine vinegar. 12 ounces soft brown sugar, one and a half cinnamon sticks broken into half inch pieces, teaspoon whole cloves, , 5 or 6 blades mace, five or six black pepper corns. (Up to another 4 oz sugar can be used if you have a sweet tooth...)

 

Gently poach the orange slices in the water until the rind is softening - about 30 / 45 minutes. Carefully drain, reserving the liquid. Pour the vinegar, sugar, half a pint of the orange poaching liquid and the spices into a pan, and boil gently for about 5 minutes. Gently add the orange slices and poach until the orange slices begin to look translucent - this can take from 15 to 30 minutes.

 

Carefully transfer the slices to heated and sterilised jars. If there looks to be far too much liquid left to fill the jars, boil it to reduce a little and then cool slightly and pour over the orange slices to cover them, making sure the spices are evenly shared out. Cover and leave overnight . If the oranges have absorbed enough liquid to leave the tops uncovered, top up with the remaining syrup.

 

Leave for a week before eating - best after at least a month - don't keep for more than about 4 months.

[ChrisPy]

sliced oranges? with the peel still on presumably?

[stickleback]

Yes, with the peel still on. It is the peel which is the most delicious part! I've now got 4 small Kilner jars done and will do more this W/e. The next batch will have chillies added, the one after that with bay leaves but no chillies. Just for variety!