Sweet Lemons and Oranges

2 large, smooth-skinned lemons
3 medium, smooth-skinned navel oranges
2 cups white balsamic vinegar
1/2 cup water
3 cups granulated sugar
1/4 teaspoon kosher salt
4 whole cloves

Wash lemons and oranges; pat dry. Use a sharp knife to cut a slice from the stem and blossom ends of all the fruit; discard ends. Cut fruit crosswise into 1/2-inch-thick slices. Remove and discard seeds.

Combine vinegar, water, sugar and salt in a medium saucepan. Bring to a boil, reduce heat and simmer for five minutes.

Place four cloves in the bottom of a hot, sterilized quart jar or two cloves each in two pint jars. Add the lemons and oranges, alternating them in layers. Pour hot liquid over the fruit, allowing 1/2 inch of headroom. Release any excess air with a chopstick or bubble freer. Apply lids, adjust the caps, and process in a hot-water bath for 20 minutes. Let cool in a draft-free area before storing.

Use as a condiment with foods such as baked ham or as an ingredient in warm fruit compotes or other recipes. The strained vinegar can be used as the base of marinades or vinaigrettes.

Yields 1 quart jar or 2 pint jars

Nutritional analysis per 2-tablespoon serving: 89 calories, 0 fat, 23 grams carbohydrates, 0 protein, 0 cholesterol, 19 milligrams sodium.