Sunny Southern Preserved Oranges Peel good-sized oranges, cut in ½ inch slices and cover with cold water, allowing ½ pint to each orange. Let stand 24 hours. Cook until tender. Add ½ pint of sugar and the juice of 1 lemon for each orange. Cook until transparent. Place in jars, cover with syrup and seal. Nellie Aldridge's National Orange Show Cookbook (1928)
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