• 8 large navel oranges
  • 4-inch piece fresh ginger
  • 3 cups sugar
  • 1 1/2 cups water
  • 2 tablespoons orange liqueur (or more to taste)
  • 1 small package silvered almonds, lightly browned in 2 tablespoons butter in 250 degree oven
  • Directions

    Carefully remove peel from oranges with a vegetable peeler. Be sure to remove all the white pith from peel. Cut peel into 2-inch long match stick pieces. Bring 2 quarts of water to boil. Cook peel 7 minutes. Drain and refresh under cold water. Peel and cut ginger Into 2-inch long match stick pieces. Bring sugar and water to boil, cooking slowly until syrup is clear. Put a lid on pan and cook another 2 minutes. Remove lid and cook syrup to 245 degrees on candy thermometer. Add orange peel and ginger and cook 5 minutes longer, stirring. With a sharp knife, peel all remain ing white pith from oranges. Pull white tail from center. Cut a small slice off bottom of each orange so that it will sit straight. Place oranges in flat-bottomed dish with sides. Pour syrup, ginger and orange peel over oranges. Refrigerate. Before serving, sprinkle lightly-browned almonds over oranges.

    Serves 8

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