Tuesday, 10 November 2015

Getting Ready for Christmas Part 6 - Sweet Spiced Oranges

Before you make this recipe you will need to prepare some sweet pickling vinegar which I ideal for sweet and fruit pickles.  Any vinegar can be used but if using the white spirit vinegar make sure that you use white granulated sugar.

2lb brown or white sugar
2pints white distilled vinegar, white wine or malt vinegar
1 tablespoon of whole cloves
2inch stick of cinnamon
1 tablespoon of coriander seeds
1 tablespoon of whole allspice
6 blades of mace

Dissolve the sugar in the vinegar and pour into a large jar or bottle.  Put the spices in a muslin bag and add to macerate in the vinegar. Leave to steep for 6 to 8 weeks tightly covered.  Strain and use as required.

I have made this by warming through the vinegar, dissolving the sugar and then adding the spice bag and bringing to the boil.  I then leave overnight to steep but make sure it is well covered so as not to attract the vinegar fly.  Strain and use as required.

I love the rich scented smell that comes off the oranges and the spices when I make this.  I always make a couple of jars as I cover the outside of my ham with the orange slices studded with cloves and it is absolutely delicious.  You can however serve with Pork, ham or game.  If there is any of the spiced vinegar left over bottle it and keep it in the fridge and use for a salad dressing.  Smells gorgeous.

You do not need a thick peeled orange or tangerine for this recipe and I use white distilled spirit vinegar.


6 sweet thin skinned oranges/tangerines/clementines
1 pint of water
Rind of 1/2 a lemon
1pt Sweet Pickling vinegar

Wash the oranges well and dry them.  Slice in 1/4 inch thick rings and remove any pips. Place oranges in the saucepan with water and bring to the boil.  Cover and simmer gently for about 20 to 30 minutes or until the orange skin is just tender.  In a second pan put the sweet pickling vinegar and the lemon rind together  Transfer oranges to this pan using a draining spoon and add a little of the orange cooking liquor.  In necessary cover the oranges completely. bring to the boil and simmer for 35 to 40 minutes until orange slices are completely tender and translucent be careful though as you do not want them to disintegrate.  Remove orange slices with  draining spoon and pack carefully into hot jars. Reduce vinegar by boiling rapidly for about 10 minutes.  Remove lemon rind and pour over orange slices.  Seal the jars immediately and leave for at about 6 weeks.

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