From Anne Dyson of the Greedy Goose Cookery School
6 firm thin skinned oranges,
rind of 2 lemons
half tsp bicarbonate of soda
20g allspice berries
6 cloves
5 cm piece of cinnamon stick
20g piece of bruised root ginger
275 ml water
275 ml white vinegar
450g granulated sugar
Wipe the oranges and slice them thinly and finely. Put the thinly pared lemon rind and the orange and lemon pips in a muslin bag in a pan with the orange slices and the water and add the bicarbonate of soda. Simmer for 40 minutes. Meanwhile simmer the vinegar eith the spices tied up in muslin in another pan for 15 to 20 minutes. Remove the spices and dissolve the sugar in the spiced vinegar. When it has quite dissolved bring the syrup to the boil and put in the orange slices. Simmer, covered, for about 20 minutes until the syrup is thick and the rind of the fruit almost transparent and setting point is reached. Skim and cool. Remove the orange slices with a perforated spoon and arrange them in warm, dry jars and pour the syrup over.
Enjoy!