Cut the oranges in half and squeeze out the juice. Cut up the flesh and shred the peel finely. Put the orange peel and flesh, juice and water into a pan. Tie the pips into a piece of muslin and suspend in the pan. Simmer for 1½ hours. Remove the bag of pips and squeeze the juice into the pan. Peel and core the apples and cut them into slices. Simmer the apples in 4 tablespoons water until soft and turned to pulp. Stir the apples and oranges together and stir in the sugar over low heat until dissolved. Add the crystallized ginger cut in small pieces and the ground ginger. Boil hard to setting point. Cool for 5 minutes, stir well, pour into hot jars and cover.
© 1978 Mary Norwak estate. All rights reserved.