8 Medium Navel Oranges (about 4 lbs)

1 cup of sugar

2 Cinnamon Sticks

2 Tablespoons Salted Butter

  • Juice 2 of the oranges for about ¾ cups
  • Slice the top or bottom of orange and peel (Slice crosswise into circles (thin slices) In a 13-18 sheet pan arrange the slice oranges in layers
  • In a small/ medium saucepan combine sugar, ¼ cup of the orange juice cinnamon sticks. Bring to a boil. Swirl around until the sugar begins to color.
  • Reduce heat to a simmer cook for 3 more minutes remove from heat and add butter. Stir until melted
  • Add the remaining orange juice, whisk around until smooth. If the Carmel separates and stick, put back on heat until it softens.
  • Pour Carmel over oranges, cover with plastic wrap and refrigerate for 3 to 4 hrs.
  • Ice Cream (optional)

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