· 4 large navel oranges, (4 to 5)
· (about 3−1/2 to 4 lbs. total)
· 2 1/2 cups granulated sugar
· 1 cup water
Trim off the stem and navel ends of each orange, cut it in half and slice either by hand or in the food processor fitted with the 4mm blade into 1/8" slices. Place oranges, sugar and water in the crock pot. Try to push the oranges down so they are cove red as much as possible (don't leave nay clinging to the sides). Cover and set on high (or 'on' if no high setting) and cook for 8 hours. Remove the cover and set to low (or 'on') and cook uncovered for another 2−3 hours until the syrup is thick. Spoon into jars and refrigerate. Makes about 4 cups.
· (about 3−1/2 to 4 lbs. total)
· 2 1/2 cups granulated sugar
· 1 cup water
Trim off the stem and navel ends of each orange, cut it in half and slice either by hand or in the food processor fitted with the 4mm blade into 1/8" slices. Place oranges, sugar and water in the crock pot. Try to push the oranges down so they are cove red as much as possible (don't leave nay clinging to the sides). Cover and set on high (or 'on' if no high setting) and cook for 8 hours. Remove the cover and set to low (or 'on') and cook uncovered for another 2−3 hours until the syrup is thick. Spoon into jars and refrigerate. Makes about 4 cups.
