12 large oranges
4 1/2 tablespoons of Karo syrup
3/4 cup of orange gelatin
6 tablespoons of orange liqueur (Curaçao, Grand Marnier or Cointreau)
1 1/2 teaspoons of freshly grated ginger
3/4 teaspoon of cranberry
3/4 cup of water
12 large oranges
4 1/2 tablespoons of Karo syrup
3/4 cup of orange gelatin
6 tablespoons of orange liqueur (Curaçao, Grand Marnier or Cointreau)
1 1/2 teaspoons of freshly grated ginger
3/4 teaspoon of cranberry
3/4 cup of water
Using a sharp knife, remove the peel and white membrane from the oranges
Reserve the peel
Place the oranges on a plate and reserve
Remove the white membrane from the orange peel
Cut the peel into thin strips to fill 3/4 cup without compressing
In a small saucepan over medium heat, cook the peel strips and Karo syrup until the liquid thickens and caramelizes
Remove from heat and place on an ungreased plate
Spread evenly and let cool
In the same saucepan, warm the gelatin, liqueur, ginger, cranberry, and water
Let it simmer for 1 minute
Remove from heat and let it cool slightly
Pour over the oranges
Top with caramelized peels
Serve at room temperature or chilled
Serves 12 portions.
