Wipe the oranges and slice them across in thin rounds without peeling. Put into a pan with enough water to cover and simmer for 45 minutes until the peel of the fruit is tender. Drain the fruit and discard water. Put the vinegar, sugar and spices into a pan and bring to the boil. Reduce to simmering point, and add the orange rings a few at a time. Cook gently until the rind becomes transparent. Lift out the orange rings with a slotted spoon and pack into preserving jars. Boil the liquid for 5 minutes until it starts to thicken and pour over the fruit. Put one or two of the cloves into each jar and seal at once.
© 1978 Mary Norwak estate. All rights reserved.