Sweet pickled oranges

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Cooking time: More than 1 hour

Healthy options: Healthy; Egg free; Nut free

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Photography: Tanya Zouev

By Suzanne Gibbs

Ingredients

12 large oranges, cut into 6mm slices
4¼ cups white wine vinegar
5½ cups (1.2kg) sugar
2 cinnamon sticks
1 tablespoon whole cloves
6 mace blades (optional)

Preparation method

Place orange slices and water to cover in a non-reactive saucepan. Cover and simmer on low heat for 1½ hours, until peel is tender. Add vinegar, sugar and spices. Cook until sugar dissolves. Bring to boil on high heat for 3 minutes.

Drain, reserving syrup. Return half of slices to pan with syrup to cover. Simmer for 35 minutes, covered, until slices turn clear. Transfer slices to a shallow dish with a slotted spoon. Repeat with remaining slices, adding syrup to cover. Transfer to dish, reserving syrup. Cover, leave overnight.

Next day, boil syrup in a saucepan for 10 minutes, until thickened. Reduce heat, add oranges and reheat. Ladle into hot sterilised jars, covering completely with syrup, and seal tightly.

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