Yield: 2 kg)
| Measure | Ingredient |
|---|---|
| 6 eaches | Oranges |
| 1 teaspoon | Salt |
| \N \N | Hot water |
| 500 grams | Sugar |
| 2 tablespoons | Golden syrup |
| ¾ cup | Malted vinegar |
| ½ cup | Water |
| 6 cartons | Seeds |
| 6 eaches | Peppercorns, crushed |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground allspice |
| 12 eaches | Cloves |
SOURCE: AUSTRALIAN VOGUE WI
Put oranges and salt in a large saucepan, pour in enough hot water to cover oranges and place over moderate heat. Bring to the boil, reduce heat to low and simmer until oranges are tender - about 50 minutes. Remove pan from heat, drain oranges and place on a board to cool. Bring sugar, golden syrup, vinegar, water, cardamom seeds, peppercorns, cinnamon, allspice and cloves to boil over moderate heat. Set aside to cool. Using a sharp knife, cut oranges in thin slices. Pour sugar-vinegar syrup through a strainer into a large saucepan and discard solids. Add orange slices, place pan over moderate heat and bring to the boil, shaking pan and stirring gently to avoid breaking orange slices. Reduce heat and simmer for 20 minutes. Remove mixture from heat and allow to cool for 5 minutes.
Ladle into clean, warm, dry jars. Let stand for 3 weeks before serving. Marg Young. Bon-Appetit, Exec.Chef. Magnus Johansson Submitted By SHERREE JOHANSSON On 09-26-94