Oranges in Cointreau

Make a spice bag using...

10 whole cloves

5 cinnamon sticks, broken in half

In a large stainless steel saucepan, combine

3-1/2 cups sugar

2/3 cup water

Add the spice bag to the mixture and bring to a boil over medium high heat, stirring to dissolve the sugar. Reduce heat and boil gently for 10 minutes, stirring occasionally, then remove and discard the spice bag.

Add...

9 navel oranges, trimmed, sliced (1/8 inch slices) and seeded (you may slice the halves into, creating a half circle, if desired)

3/4 cup Cointreau (if you can't find Cointreau, Triple Sec, Grand Marnier, or other orange liqueur may be used)

1/2 cup dry white wine

Over medium-low heat, bring the mixture slowly back to a boil, occasionally stirring gently so as not to damage the orange slices. Once it comes to a boil, remove the pot from the heat.

Using a slotted spoon, carefully pack the hot orange slices loosely in layers, in hot, sterilized pint jars (you could also use half pint jars) to within a generous half inch of the top of the jar.

 Ladle hot syrup (from the orange mixture in the saucepan) into the jar to cover the orange slices, leaving a half inch headspace. Remove any air bubbles, wipe the jar rims with a damp cloth, and tighten lids on to fingertip tightness.

Process the jars in a boiling water bath for 15 minutes.

This recipe makes about eight 8-ounce jars.