Spiced Oranges

• 6 thin-skinned oranges
• ¾ pint/375 ml white vinegar

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.