Orange Syrup for Ice Cream

Name: Orange Syrup for Ice Cream
Yield: 12
Ingredients: Half kilogram of Japanese oranges, cut in half and seedless; Water; Two cups of sugar; One and a half cups of water; 12 Cloves; One-third cup of orange liqueur (Curacao, Cointreau or Grand Marnier)

1
Half kilogram of Japanese oranges, cut in half and seedless
2
Water
3
Two cups of sugar
4
One and a half cups of water
5
12 Cloves
6
One-third cup of orange liqueur (Curacao, Cointreau or Grand Marnier)

Ingredients

1
Half kilogram of Japanese oranges, cut in half and seedless
2
Water
3
Two cups of sugar
4
One and a half cups of water
5
12 Cloves
6
One-third cup of orange liqueur (Curacao, Cointreau or Grand Marnier)

Directions

1
Place the oranges in a saucepan
2
Cover with water and bring to a boil
3
Drain and repeat this process two more times
4
Cook the sugar with water, stirring constantly, until the sugar dissolves
5
Bring to a boil again
6
Add the oranges and cloves
7
Reduce heat and cook slowly until the oranges are almost translucent, stirring occasionally
8
This takes about 30 minutes
9
Add the liqueur
10
Put into sterilized glass jars
11
Seal and let cool completely
12
Refrigerate for at least a week before serving
13
It can be stored in the refrigerator for up to a month
14
Best served over ice cream, chocolate pudding, or crème brûlée
15
Serve 12 portions.