This is a great recipe, especially at Christmas, because you can make it ahead, it keeps well and can be used to accompany cold cuts of poultry, game or pork and it is especially good served with cooked ham, hot or cold.
This recipe is taken from How to Cook Book Two.
2 navel oranges, each cut into 16 wedges, skin left on
6 fl oz (175 ml) tawny port
1 level teaspoon coriander seeds
6 cardamom pods
4 whole cloves
1 inch (2.5 cm) piece fresh root ginger, peeled and cut into thin slices
½ cinnamon stick
4 oz (110 g) light brown soft sugar
Pre-heat the oven to gas mark 1, 275°F (140°C).
You will also need a lidded flameproof casserole with a diameter of 8 inches (20 cm) and a capacity of 4 pints (2.25 litres).
First you need to dry-roast the coriander seeds and cardamom pods, and to do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan, then lightly crush them in a pestle and mortar.
Now arrange the orange wedges in the base of the casserole, skin side down, then sprinkle the spices on top (the pods of the cardamom seeds can go in as well). Next add the rest of the ingredients and 4 fl oz (120 ml) of water, then, over a gentle heat, slowly bring everything up to simmering point.
Put the lid on and pop the casserole in the oven on a low shelf and leave it there for 3 hours, by which time the orange skins will be meltingly tender.
When the oranges have cooled, store them in a jar or a lidded polythene box in the fridge for a couple of days to allow the flavours to develop.