INGREDIENTS

INSTRUCTIONS

2
Makes about 2-1/2 cups  Choose oranges with unblemished skins that have
been kept as free as  possible of waxes and dyes, then wash them
carefully with a light  liquid detergent, warm water, and an abrasive
sponge. The effort may  seem excessive, but it makes a difference. So
too will a sharp  vegetable peeler that will pare off the flavorful
skin (zest) and not  the bitter white pith.  Wash the oranges as
described above. Peel away the thin layer of  orange zest (leaving
behind the white pith) and finely mince it.  Combine the minced zest
with all of the remaining ingredients in a  heavy, non-aluminum 2- to
2-1/2 quart saucepan. Bring to 225* to  250*F on a deep-fry thermometer
over moderately low heat, stirring  occasionally, and let bubble for 15
minutes. Remove from the heat and  let stand until cool or overnight.
Scrape the oil and seasonings  ("goop") into a glass container, cover,
and store at cool room  temperature.  Menu Suggestions: Be creative
with the "goop" made from the  seasonings as well as the oil. A
spoonful stirred into noodles or  meat loaf is a tasty revelation.
Posted to MM-Recipes Digest  by susan <dahlia@gte.net> on Nov 19,
1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4036
Calories From Fat: 3978
Total Fat: 450.1g
Cholesterol: 0mg
Sodium: 708.4mg
Potassium: 664.4mg
Carbohydrates: 10.6g
Fiber: 8.1g
Sugar: 1.1g
Protein: 8.8g