Candied orange in syrup

We're deep in Thanksgiving prep mode around here (not one but two turkeys, along with, well, all the things that go with two turkeys) and so I'll have to be quick.

These oranges are the first thing I got done today. I like them all by themselves but they're most useful for accompanying desserts, like a slice of pie or cake or even ice cream or gelato, even biscotti.

They take no time at all. You should make them.

Unless you've got something against oranges. In which case, we've got nothing to talk about.

These are extra large navel oranges. I've used two here. If you're using smaller oranges then use three instead; that way you won't need to alter the other ingredients.

First cut off the ends, then slice the oranges like so.

In a pan place 2 cups sugar, 3 whole cloves, 6 all-spice berries, and a cinnamon stick.

Add four cups of water and turn the heat to medium high.

When it comes to a boil add the orange slices and turn the heat down to medium or lower. Allow to boil for around an hour. (Rotate the orange slices from time to time so that they cook evenly.)

Turn off the heat and allow to cool. These cooked for exactly one hour. The syrup was tasty and thickened just slightly, the way I like it. The rind had softened nicely. If the rind is still too tough boil a little longer.

I'll be serving them with Thanksgiving Day desserts this week—if we still have room.

You can also put them in a jar with the syrup and keep in the fridge for a while.

If we don't talk before, have a real good holiday.