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Spiced Oranges

Serve these sweet-sour oranges like a chutney.

  • Yield: Makes 2 quarts

Source: Martha Stewart Living, December/January 1992/1993


  • 9 Valencia or blood oranges, scrubbed and sliced 1/4-inch thick
  • 4 cups sugar
  • 2 cups white-wine vinegar
  • 2 cinnamon sticks
  • 10 whole cloves
  • 15 black peppercorns


  1. Place orange slices in a large stainless-steel saucepan; cover with cold water. Simmer until skins are tender, about 1 1/4 hours.

  2. Remove oranges with a slotted spoon; place in a colander to drain. Discard water.

  3. Combine sugar and vinegar in the same saucepan; stir over low heat. Bring to a boil. Add spices; simmer 10 minutes.

  4. Add oranges and simmer, covered, for 40 minutes, or until skins are translucent. Cool.

  5. Layer oranges in sterilized jars, cover with syrup, and seal. The oranges can be used right away, but the flavor will be improved by waiting 4 to 6 weeks.

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