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Orange Pickle


Next time you make a ploughman's lunch try this orange pickle, it's ideal with cheese

  • 6 oranges
  • 3 cupfuls white sugar
  • 2 cupfuls white vinegar
  • 1 teaspoonful each of cinnamon, cloves, lemon peel and mace all tied up in a muslin bag

    Cooking Instructions:
    1. Peel the oranges and cut into thick slices
    2. Remove the pith and pips
    3. Steam in a double saucepan until clear and tender
    4. Boil the sugar, vinegar and spices for 30 minutes
    5. Take out the muslin bag then add the fruit and simmer gently for one hour
    6. Bottle in warmed jars, seal and label

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000