4 oranges, peeled, pitted and sliced
2 cups orange juice
1 cup white sugar
2 eggs
1 (14 ounce) can crushed pineapple, with juice
1 cup orange zest
3 tablespoons orange zest
2 teaspoons lemon zest
0.5 teaspoon grated fresh ginger root
In a blender, combine orange peel, orange juice, sugar, eggs, pineapple, orange zest, orange zest, lemon zest, ginger and lime zest. Blend well. Pour into a large sterilized canning jar.
Store liquid in refrigerator. Marinate fruit on the outside of the canning jar, place it inside jars while still hot, and squeeze juice through rubber strainer.
For the glaze: In same blender, combine orange juice, sugar and orange zest. Blend well. pour into jars, and toss with lemon juice and lime zest to coat.