Pickled Orange Rings

Mine made 4 small jars, but it depends on the size of the oranges and the jars!

8 small, thin-skinned oranges

2 lb (900g) sugar

1½ pt (850 ml) cider vinegar

12 cloves

2 cinnamon sticks

Whisky (optional)

1.  Wash the oranges, slice into rings about 5mm thick, removing any pips and discarding the end pieces. Place the orange rings in a large saucepan and barely cover with water. Bring up to a simmer but do not boil, as this will cause the orange rings to disintegrate. Simmer gently for about 30 minutes.

2.  Carefully lift the orange rings out of the saucepan with a slotted spoon and place on a plate. Add the remaining ingredients to the saucepan and boil rapidly for 10 minutes.

3.  Reduce the heat, carefully return the orange rings to the pan and bring to the boil. Remove the orange rings again and pack into hot jars. Pour two teaspoons of whisky into each jar if you like.

4.  Boil the remaining syrup until it thickens slightly and then fill the jars to the brim (cloves can be added to the jars, but not the cinnamon). Press down on the orange rings to release any air bubbles, seal jars. I had some syrup left over, so don't worry if you don't use it all.

Serve with cold meats.