Slice the oranges into rings 1/2 cm (1/4 inch) thick.
Place in a pan and just cover with water.
Simmer for about forty-five minutes, or until the rind is really soft.
Drain the oranges and put the juice back into the pan with the vinegar, sugar and spices; bring to the boil, simmer for ten minutes, then add the orange slices a few at a time.
Cook gently until the rind becomes clear.
Lift the slices from the syrup and pack into jars.
Continue to boil the syrup until it thickens.
Cool, and pour over the slices in the jars.
Add a few cloves and cover. Serve with ham or turkey.