Place 8 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.

The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.

Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Wash and cut 1/2 inch (1 cm) off both ends of oranges. Thinly slice oranges with a food processor or sharp knife, creating pinwheels approximately 1/8 inch (3 mm) thick.

Carefully remove any seeds. Set orange slices aside. Tie cinnamon sticks and cloves in a square of cheesecloth, creating a spice bag. Combine spice bag, sugar and water in a large, stainless steel saucepan. Mix well.

Slowly bring to a boil; reduce heat to low and boil gently 10 minutes, stirring occasionally. Remove spice bag. Add orange slices, Cointreau and wine to sugar mixture. Stirring gently, heat until mixture begins to boil. Remove from heat.

Carefully layer orange slices loosely into a hot jar to within 1 inch (2.5 cm) of top rim. Add hot liquid to cover oranges to within 1/2 inch (1 cm) of top of jar (headspace).

Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more orange slices and hot liquid. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight.

Return filled jar to rack in canner. Repeat for remaining orange slices and hot liquid. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.

At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

For best quality, use home canned foods within one year.

Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes - 15 minutes.

Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 15 minutes