Orange Liqueur

3      md            oranges
3      cup           brandy
1      cup           honey

Peel oranges, leaving inner white skin on fruit. Cut orange rind into
2×1/4-inch strips. Reserve orange pulp for other uses. Combine brandy and
orange rind in a jar. Cover tightly, and let stand at room temperature 3
weeks. Remove orange rind; stir in honey. Let stand 3 days. Strain off
clear portion, and store in airtight containers; reserve cloudy portion
for cooking.

Yield: about 3 cups.