Spiced pickled oranges with lime

Spiced pickled oranges with lime

By
From
The Produce Companion
Makes
1 litre
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
8 oranges, thickly sliced
460g caster sugar
500ml white vinegar
4 limes, juiced
2 cinnamon sticks
6 cloves
1 teaspoon black peppercorns

Method

  1. Put the orange slices in a large saucepan and cover with water. Bring to the boil, then reduce the heat and simmer for 30 minutes, until the skin is tender. Drain, discarding the cooking water.
  2. Combine the sugar, vinegar, lime juice and spices in the saucepan and place over low heat, stirring until the sugar dissolves. Bring to the boil and simmer for 5 minutes, or until syrupy. Add the orange slices and simmer over low heat for 30–40 minutes, until the skin is translucent.
  3. Use a slotted spoon to transfer the hot orange slices into warm sterilised jars. Pour over the syrup, dividing the spices between the jars, and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening. Serve with ham or chicken, or chop up and add to a tagine or casserole.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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