Oranges in Liqueur and Candied Peel

Ingredients:

• 10 large oranges
• Grand Marnier Liqueur
• Candied Peel:
• Peel of 4 oranges
• 1 cup sugar
• 1/2 cup water
• Sugar

Preparation:

• Peel oranges, removing all white membrane.
• Divide into sections.
• Chill thoroughly.
• Just before serving, drain off juice and pour Grand Marnier over sections.
• Scatter with candied orange peel and serve.
• To make candied orange peel: (Can be made the day before).
• Remove peel from 4 oranges in lengthwise sections.
• Cover with cold water and cook slowly until soft.
• Drain.
• Remove membrane and cut peel into thin strips with scissors.
• Put sugar, water and peel in pan and cook slowly until clear.
• Cool on plate and roll in granulated sugar.