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Spiced Preserved Tangerines

This is an excellent preserve for serving with cold ham, goose and game.  Gently heated, it also makes a splendid accompaniment to roast duck or venison.

 

You will need:

  • 750g small  tangerine-type oranges
  • 225ml white wine vinegar
  • 225g soft light brown sugar
  • 5cm cinnamon stick, broken into pieces
  • 1 level teaspoon whole cloves
  • 2 blades mace
  • 1 level teaspoon mixed pepper berries

Equipment:

 

To make the preserve:

  • Wash the oranges and wipe them dry, then slice them thinly into 5mm slices.  Discard the end pieces, which are just peel.
  • Place them in a saucepan with 570ml water, bring them up to simmering point then simmer gently for about 45 minutes until the oranges are tender.
  • Drain the oranges in a large sieve set over a bowl, so that you can reserve all the cooking liquid.
  • Next return the cooking liquid to the saucepan along with the wine vinegar, sugar and spices.  Boil the mixture rapidly for 10 minutes, then return the orange slices to the pan and simmer gently for a further 20 minutes or until the slices look translucent.
  • Transfer the orange slices to the warmed sterilised jar, then once again boil the syrup until it has reduced to about 275ml.
  • Pour the syrup, including the spices, on to the oranges.  Don’t seal the jar because any leftover syrup can be added after 24 hours, by which time the oranges will have absorbed some of the syrup.

Seal the jar and store for up to 3 months.  The flavour will improve significantly after one month.

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