Yield: 5 pints
20 thin-skinned oranges
9 cups sugar
2 cups red cider vinegar
3 Tbsp. cinnamon
1 tsp.ground cloves
Cut the ends off the oranges then cut each orange in half, leaving the peel on.
Slice each orange half as thinly as you can.
Combine sugar, vinegar and spices in a large stock pot.
Sir over medium heat until it boils.
Reduce heat to a simmer and cook without stirring for another 10 minutes.
Add orange slices and stir to coat the fruit with the syrup.
Cover, reduce heat to medium-low, and cook for 30 minutes.
Spoon into hot, sterilized jars, making sure the fruit is covered with syrup.
Process in boiling water for 15 minutes.
NOTE: If you are not familiar with canning, it is important that you understand how to avoid food poisoning. Do your homework.
You can learn how to grow your own oranges here.