These can be served plain, or dipped in dark or white chocolate.

• 2 oranges, cut in half
• Apple jelly (no measurement on Grammy’s recipe card – we suggest about 1 cup)
• 1 cup sugar
• 2 tablespoon corn syrup
• Juice of 1 orange

“Boil orange halves at least six times.” To the best of our recollection, this means put the orange halves in a saucepan, just cover with water, bring to a boil, allow to cool, then bring to a boil again. Put oranges in cool water, then drain. Take pulp from peel with a spoon; be careful not to break or split the rind. Slice the rind into thin strips.

For the syrup, mix apple jelly with 1 cup of sugar and about 2 tablespoons of corn syrup for every 1 or 2 oranges, and add juice of 1 orange. Boil the orange strips in the syrup over low-medium heat, very slowly, until syrup is fairly thick. Remove each strip from syrup with tongs and roll it in granulated sugar. Transfer to parchment paper to cool and dry completely. Store in airtight container.

from our Grammy, Lucille Lacaff Marshall