Ingredients
- 6 large navel oranges
- 1 c water
- 1 c sugar
- 1/2 c corn syrup3 T orange marmalade
- 1 c water
- 13 oz can drained crushed pineapple
- 2 T minced ginger root
- 3 T lemon juice
- 1 drop red food coloring
- 3 T light rum or Curacao
Details
Servings 6
Preparation
Step 1
Peel 2 oranges w/ peeler.
Cut rind into 1 X 1/8" strips.
Peel remaining oranges & discard rind.
Put oranges in a large bowl, reserve.
Combine rind & 1 c water in saucepan.
Cover & bring to boil. Remove from heat.
Drain & rinse well in cold water. Reserve.
Combine sugar, syrup, marmalade, & 1 c water in saucepan. Bring to boil, stir to dissolve sugar.
Simmer 8-10 min.
Add rind, pineapple, ginger.
Cook uncovered til syrup becomesa slightly thickened
(about 30-45 min)
Remove from heat, stir in lemon juice, coloring, & rum.
Pour hot syrup over oranges in bowl, toss.
Cool & refrigerate overnight, turning occasionally.
Place oranges in serving bowls. Pour sauce over.
Garnish with shredded coconut, slivered almonds, or chopped mac nuts. (& whipped cream)
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