INGREDIENTS

INSTRUCTIONS

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.
1. Wash the oranges as described above. Peel away the thin layer of orange
zest (leaving behind the white pith) and finely mince it.
2. 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.
3. 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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