- Yield: 4 servings
- 1cup orange juice
- 1teaspoon grated orange rind
- 1/4cup sugar
- 1tablespoon corn starch
- 4tablespoons brandy
- 4large navel oranges, peeled and sliced
- Combine the first 5 ingredients. Bring them to a boil.
- Cook until the liquid is clear and thick.
- Pour the liquid over orange sections and chill.
Recipe reprinted with permission from The Junior League of Rochester’s Applehood and Motherpie (Rochester, New York, 1981).