TIE cinnamon stick pieces, cloves and allspice in a square of cheesecloth, creating a spice bag. Set aside.

COMBINE oranges with water to cover in a large pot. Bring to a boil over medium-high heat. Reduce heat and boil gently until peel is tender, about 15 minutes. Drain and set aside.

COMBINE sugar, honey and lemon juice in a clean large pot. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Add reserved spice bag and oranges. Bring to a boil. Reduce heat and boil gently until orange slices are well glazed, about 40 minutes. Discard spice bag.

PACK hot oranges into a glass jar, using a slotted spoon. Ladle hot syrup into a hot jar with a tight-fitting lid until oranges are covered. Seal jar and allow to cool before refrigerating. Serve with fish and wild game.