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4 to 6
Published 1965
Combine sugar, cornflour, water and orange juice in the top of a double saucepan. Cook over low heat, stirring constantly, until thickened. Remove from heat, and stir in orange rind, Cointreau, cognac, salt and butter.
To prepare oranges: cut through the rind of the oranges in a line from the stem almost to the bud end, forming 8 segments, and curl each segment inwards under the fruit a