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November 1, 2022 Canning, Fruits, Preserving Recipes, Recipes

Honey Spiced Orange Slices

These honey spiced orange slices will remind you of sipping a hot cup of spiced orange-flavored tea. They make an excellent addition to salad greens, tossed with a raspberry or balsamic vinaigrette and sprinkled with candied walnuts. We decided to make this recipe from Ball Fresh Preserving for a few reasons.

  • It is a straightforward recipe and comes together very quickly.
  • We wanted a quick and simple preserve that was attractive and useful for gifting.
  • This preserve has many ways it can be used in action: salad dressing, marinade, cheese board, hot/cold tea, and so much more!
  • Bonus – While making these honey spiced orange slices our kitchen smelled like a burst of orange sunshine! 🙂
Honey Orange Slices

Yields: about 3 half-pint Mason jars (8 oz)

  • 3 cinnamon sticks broken into pieces
  • 1-1/2 tsp whole cloves
  • 1-1/2 tsp whole allspice
  • 2-1/2 lbs oranges halved lengthwise and thinly sliced, ends and seeds discarded (about 8 medium)
  • 1-1/4 cups granulated sugar
  • 1-1/4 cups liquid honey
  • 3 Tbsp. lemon
  • Water
  1. Tie cinnamon stick pieces, cloves and allspice in a square of cheesecloth, creating a spice bag. Set aside.
  2. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

  3. Combine oranges with water to cover in a large stainless-steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until peel is tender, about 15 minutes. Drain and set aside.
  4. Combine sugar, honey and lemon juice in a clean large stainless-steel saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Add reserved spice bag and oranges. Bring to a boil. Reduce heat and boil gently until orange slices are well glazed, about 40 minutes. Discard spice bag.
  5. Pack hot oranges into hot canning jars, using a slotted spoon, leaving 1/2-inch headspace. Ladle hot syrup into hot jar to cover oranges leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

  6. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when the center is pressed.

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