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To make the ratafia: halve and juice the clementines.
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Remove the pulp.
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Thinly slice the peels of 5 clementines.
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In a jar, combine the clementine juice, peel, vodka, cinnamon, coriander and 7 ounces sugar.
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Stir, then refrigerate, shaking once a day for the first few days to dissolve the sugar.
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Store for 2 months (that's not a typo), then strain through cheesecloth.
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The ratafia may be stored in the refrigerator for up to 2 years.
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Cut 5 pounds of blood oranges into 1/3-inch-thick slices, discarding the ends.
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Juice the rest of the oranges until you get 6 cups of juice.
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Layer blood-orange slices and remaining sugar in a container.
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Pour in blood-orange juice and lemon juice.
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Refrigerate overnight.
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The next day, transfer slices and juice to 2 large pans.
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The fruit should be just covered with juice.
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If not, add a little more juice.
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Cover with parchment paper.
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Place over low heat and very slowly bring to a simmer.
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Simmer until the peel is tender, 30 to 60 minutes.
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Meanwhile, put 10 sterilized 8-ounce canning jars and lids on a baking sheet and place in an oven preheated to 225 degrees.
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When orange slices are done, remove jars from the oven.
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Add a little cooking syrup to the bottom of a jar, then lay in 3 orange slices and pour in 1 tablespoon of clementine ratafia.
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Fill the jar to the top with more slices and cooking syrup.
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Add another tablespoon of ratafia.
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Clean off the rim and tighten the lid.
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Repeat with the remaining orange slices.
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(Leftover ratafia may be served as an after-dinner drink with a wedge of clementine.)
