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Granny’s Oranges


  • 6 oranges, washed and carefully peeled
  • 2 ½ cups sugar
  • 4 tablespoons any orange liqueur (Grand Marnier)


  1. Cut the peels of 4 oranges into thin strips. Place the strips in a pot with cold water. Bring to a boil and cook for 2 minutes. Drain. Repeat 2 more times. Rinse with cold water and pat dry.
  2. Arrange whole oranges (almost touching) in a pot. Add sugar and ½ liter water. Place a plate over the oranges to hold them securely while cooking. Coon in very low heat for 45 minutes. Remove from heat and let cool in the syrup.
  3. Using a slotted spoon remove oranges from the syrup and place in a serving bowl.
  4. Add liqueur in the syrup and orange strips. Bring to a boil and let cook for 3-4 minutes. Pour the syrup over the whole oranges and refrigerate. Turn oranges occasionally.

Romama’s Note: Serve the Granny’s Oranges sliced or whole with knife and fork.

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