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| What You Need: |
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6 navel or Temple oranges
1 cup dry white wine
2 tablespoons red wine vinegar
¾ cup sugar
A 2-inch cinnamon stick and 10 whole cloves,wrapped together in cheesecloth
2 tablespoons Grand Mamier or other orange liqueur (optional)
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| How To Cook: |
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1. With a small sharp knife, remove the skin from two of the oranges without cutting into the bitter white pith beneath it. Cut the peel into strips about 1/8 inch wide, drop them into enough boiling water to cover them completely and cook briskly for about 2 minutes. With a slotted spoon, transfer the strips to paper towels to drain.
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2. Cut the white outer pith and membrane from the two skinned oranges, using short sawing motions. Then cut away and discard the peel, pith and all the white outside membrane from the remaining four oranges.
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3. Combine the wine, vinegar, sugar, and the cheesecloth-wrapped cinnamon and cloves in a 3- to 4-quart enameled or stainless-steel saucepan and bring to a boil over high heat, stirring until the sugar dissolves.
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4. Add the oranges and the strips of orange peel, and turn them about with a spoon to coat them evenly with the syrup. Reduce the heat to low, then simmer uncovered for 15 minutes, turning the oranges over frequently. With a slotted spoon, transfer the oranges and peel to a deep bowl.
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5. Pick out and discard the cheesecloth bag of spices and taste the syrup for sweetness. If you like, you may add 1 or 2 tablespoons of orange liqueur to the syrup. Pour the syrup over the oranges and cool to room temperature. Cover the bowl tightly with foil or plastic wrap and refrigerate the oranges for at least 2 hours to chill them thoroughly before serving.
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