Spiced Pickled Oranges
|White sugar||1 Pound (500 Gram)|
|White vinegar||3⁄4 Pint (450 Milliliter)|
|Lemon||1 , rind pared|
Wash the oranges and cut into fairly thick slices, discarding the ends.
Put into a saucepan and cover with water.
Simmer gently until the fruit is tender (about 2 hours), then drain.
Warm the sugar in the vinegar in the pan, stirring until it dissolves, then add the spices and the lemon rind, all tied in a muslin bag.
Simmer for 10 minutes, then add the oranges and continue to simmer for a further 60-70 minutes.
Strain off the vinegar into a clean saucepan, discarding the bag of spices, and boil rapidly.
Pack the drained orange slices into clean jars and add the vinegar when it is syrupy.
These make a perfect accompaniment to cold ham and game.