Orange Slices in Cassis

• 6 medium-size navel oranges
• 23 cup fresh orange juice
• 3 tablespoons cassis
• 2 teaspoons fresh lemon juice

1. Remove the surface of the skin of 2 oranges in long, very thin strips.
2. There should be about 1/3 cup.
3. Place peel in a pan with cool water to cover.
4. Bring to boil, drain and set aside.
5. Cut away top and bottom of each orange.
6. Remove skin and white membranes.
7. Slice down on each side of each segment to free it from membrane.
8. Place segments in bowl and add remaining ingredients, including zest.
9. Toss gently.
10. Cover tightly and refrigerate 2 hours before serving.

oranges, orange juice, cassis, lemon juice

Taken from cooking.nytimes.com/recipes/11155 (may not work)