Cinnamon Canned Oranges
These look beautiful in a gift basket, and they taste great, too!
Makes: 2 quartsHands-on: 45 minutesTotal: 2 hoursDifficulty: Medium
Makes: 2 quarts
- 6 large oranges
- 1½ cups granulated sugar
- 1½ cups white vinegar
- 4 cinnamon sticks (2" each)
- Wash oranges. Cut into ¼" slices; seed. Place oranges in a heavy pan; cover with cold water. Heat to boiling. Lower heat; simmer until fruit is tender, about 45 minutes. Drain in a colander.
- Heat sugar, vinegar, and cinnamon in a saucepan until boiling. Add orange slices a few at a time; cook until slices are tender and clear, about 15 minutes.
- Pack orange slices in sterilized quart jars, leaving ¼" headspace. Divide spices evenly between 2 jars. Ladle hot syrup over orange slices, leaving ¼" headspace. Wipe rims; cap and seal. Process in water-bath canner 15 minutes.