Step 1

Combine all ingredients, except oranges, in a large saucepan over medium heat with 3/4 cup (185ml) water. Cook, stirring, until sugar dissolves. Bring to the boil then cook for 10 minutes or until slightly reduced. Discard lemon zest and set syrup aside.

Step 2

Place oranges in a large saucepan with 1 tsp salt and cover with cold water (top with a saucer to keep oranges submerged). Bring to the boil, then reduce heat to medium-low and cook for 1 hour. Drain, discarding water. Cool slightly, then cut each orange into 10 wedges.

Step 3

Return syrup to medium heat and add orange. Cook for 25-30 minutes until flavours infuse. Fill sterilised jars with oranges and syrup. Seal and invert.