Yield: 6 pints
|8 mediums||Oranges, unpeeled|
|24 eaches||Cloves, whole|
|2 eaches||Cinnamon sticks|
Select oranges with unblemished skins. Simmer WHOLE oranges in enough water to cover, until tender, about 20 minutes. Drain, cool and slice fairly thin.
Combine sugar, water, vinegar and spices. Bring to a boil. Add sliced oranges and simmer 20 minutes, remove cinnamon sticks.
Spoon orange slices into 6 hot pint jars. Pour on cooking liquid to cover. Place 2 or 3 cloves from liquid in each jar. Seal and refrigerate.
This sweet-tart relish brings out the flavor in duck, pork, or chicken.
Farm Journal's country cookbook **JJ** 122595.1606
Submitted By JJ JUDKINS On 12-25-95