- 3 lbs of peeled and quartered oranges
- 1 lb of sugar
- 1 pint of water
- Combine 1 lb of sugar with 1 pint of water in a saucepan and reduce on medium hear while stirring.
- Remove from heat once syrup forms.
- Dip your 3 lbs of oranges in the syrup.
- Place oranges on a sieve over a pan and allow to cool until sugar crystallizes.
Source — Cooking in Old Creole Days
Prepared by William A. Ortego
March 2, 2015