|Seedless oranges||6 Large|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Red food color||2 Drop|
|Yellow food color||2 Drop|
|Orange flavored liqueur/1 teaspoon orange extract||1 Tablespoon|
|Toasted slivered almonds||2 Tablespoon|
With vegetable parer or sharp knife, cut slivers of peel from one orange, being careful not to cut into white membrane; reserve peel.
Pare all the oranges, cutting only deep enough to remove all the white membrane.
Stir together sugar, water and corn syrup; cook to 230 to 234° on candy thermometer or until syrup spins a 2-inch thread when dropped from a spoon.
Stir in food color, reserved slivered peel and liqueur.
Place pared oranges in syrup; turn to coat all sides.
Remove oranges to shallow dish or pan.
Spoon syrup over oranges until they are well glazed.
Refrigerate, spooning syrup over oranges occasionally.