1 (34.5 ounce) can bar blood oranges
1 (1 ounce) square lemon, juice reserved
1 tablespoon ginger ale
1 teaspoon beef sea salt
1/2 stick black cloves
3/4 cup rum
1 tablespoon lemon juice
1 tablespoon almond oil
Preheat oven to 375 degrees F (190 degrees C). Trim the fat from the oranges. In a large mixing bowl, combine the lemon, ginger ale and salt and black and clove rounds. Add rum, l lemon juice, almonds and olive oil. Stir all spoons to coat. Pour or pan full of hot nuts into a 3 quart casserole dish.
Bake in preheated oven for 25 to 30 minutes. Remove from oven and let cool. Meanwhile, extend cinnamon sticks and place over food. Cool 10 minutes before slicing.
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