Three seasonal ideas:
1) Pickled carrots: [no cooking skill required besides chopping]
Take a large jar (1 litre plus), and place into it coarsely chopped red cabbage, red onion, and sticks of carrot. Also put in a generous sprinkle of dill, parsely, black peppercorns and one dried chili. Feel free to add some salt and sugar but this is not essential. Next pour over enough vinegar to cover all.
Leave to sit for one week.
This produces a rich red pickle with tremendous bite that sits very well with white meat and cheese.
2) Chutney [some skill, chopping and boiling]
Take more red onions, and an equal quantity of apples. Dried up apples are fine. Chop both coarsely and place in a pan with a large glugg of vinegar. I put in enough to half cover the fruit and onions, and used more pickling vinegar. Begin boiling the bejaysus out of it. While this is going on, root around in your spice rack for any flavours you enjoy. I added a little mustard seed, coriander seed, cinnamon and nutmeg. Then add salt. Keep boiling. Finally add a big punch of sugar. I used a third volume. The whole should be going mushy by now, so reduce the heat and let it boil for a while. Cook for about an hour all told, and food process to a nice smooth consistency.
Will work as chutney or a good lumpy ketchup.
3) Orange and Goji berry jam [moderate skill, knowledge of jam making]
Too many oranges and a bag of revolting dried goji berries. What to do?
Take the flesh of the oranges, and the goji berries. Place in a pan with some water, boil it like crazy. The oranges will break up of their own accord, and the berries will rehydrate. Add enough jam sugar (large granule sugar with pectin in it) to qualify this as jam, and boil some more. Food process to make it smooth. Transfer to jars and allow to cool.
It won't really work so well because it's too watery, but it's delicious, and spreads really easily.
I suppose you cuold keep the peel of the oranges in a bag and scent your house, but frankly why bother?