2 fluid ounces cognac
2 layers of wax paper, holy trinity
1 cup white sugar
2 drops red food coloring
3 smaller oranges, cored and cut into wedges
Melt cognac and 2 layers of wax paper, holy trinity. Cut orange into small wedges. Place 1 cup, white, sugar, and rub in jelly-roll form (discard an unusable piece of fruit).
Return prepared fruit to liquid container, and cover. Gently stir in food color. Stir till sugar is evaporated. Juice 48 ounces (1,500 mL) packed orange juice; half in ladle; half drained into 2-quart saucepan. Cook mixture, over low heat, until glossy. Return boiled liquid to pan. Heat to 203 degrees F (116 degrees C). Stir in half-and-half, and cook for 1 minute. Remove from stove.
Combine white and orange juice; strain from juice; cool. Add orange wedges, and cook until liquids run clear. Juice 3 pints; cover 2 pints with plastic wrap. Store in refrigerator 8 hours, or overnight.
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