I love my old book on Southern  cooking by Martha Mead.  That’s where the Southern Belle cake, and the Lulu Paste recipes came from (find those recipes on my southerncookingathome.blogspot.com site). The book is titled Recipes of the Old South in case you are interested in knowing the name, or you want one for yourself.

This time, it’s the Oranges that I was interested in cooking because this sounded like such a great way to prepare this fruit that is so available in January. Different for sure. So, I followed the instructions, and after a few hours, I had really delicious caramelized oranges.

The juice leftover from cooking would be great over vanilla or raspberry yogurt, and the orange sections would be good with a bagel and cream cheese, or served as a side with grits and eggs. Yum, and especially good with sausage.

The oranges are very easy to prepare. Like I said, you just need some time, because total time is about 2 1/2hours. If you are having them for a Sunday morning breakfast, because after all, these are special, you can prepare them on a Saturday and refrigerate until ready to use. Enjoy!

Recipe:

3 oranges

1/4 cup light corn syrup

1 cup sugar

1 cup water

1/4 cup Grand Marnier (optional, and not in the original recipe)

Boil oranges whole and unpeeled in water to cover for about 30 minutes, or until tender. Drain oranges and allow to cool. Boil together for 5 minutes, syrup, sugar, and water (and Grand Marnier if using). Place orange sections in a pie plate. Pour the sugar mixture over the cooked oranges which have been quartered and seeded. Cover and bake in a 350 degree oven for about 1 1/2 hours. Serve hot or cold. Keep in a glass jar in the fridge. This would be good with meat or poultry. Makes 12 sections.