Ingredients
1.8 kg/4 lb thin-skinned oranges or kumquats
900ml/1 ½ pints cider vinegar
1 kg/2 ¼ lb sugar
2 cinnamon sticks
2 tsp allspice berries
2 tsp coriander seeds, lightly crushed
12 cloves
6 cardamom pods, lightly crushed
6 blades of mace

Method
1. Slice the oranges 5mm thick (leave kumquats whole). Put in a large pan and just cover with water. Simmer, covered, for about 45 minutes or until the peel is tender.
2. Dissolve the sugar in the vinegar, add spices and boil for a few minutes.
3. Drain the orange slices or kumquats, keeping the cooking liquid on one side.
4. Put the fruit in the sugar syrup. If necessary, add just enough cooking liquid to cover the fruit. Cover and simmer for half an hour. Remove the pan from the heat and leave uncovered for 24 hours, turning the fruit in the syrup once or twice.
5. Next day, bring fruit and syrup to the boil, drain the fruit and pack into jars.
6. Boil the syrup hard for a few minutes to thicken slightly. Pour over the fruit, sharing out the spices between the jars. Seal.
7. It s best to keep the spiced fruit for about 6 weeks before using.