INGREDIENTS
5 or 6 Hale oranges
1 quart rum or brandy
1 cup sugar
PREPARATION
Squeeze juice from oranges to make 2 cups; strain juice. Reserve. Coarsely chop remains of 2 ½ oranges. In small saucepan, combine chopped orange and enough water to cover. Cover pan, bring to boiling. Drain, rinse orange with cold water. In large bottle, combine strained orange juice, rum, sugar and chopped orange. Cover; shake well. After 8 hours, stain and discard chopped orange. Cover; store at room temperature 4 days. Shake occasionally.
Serve over ice in old fashioned glasses.
YIELD: approximately 6 ½ cups