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)