2 seedless oranges, scrubbed and cut into small pieces

1 cup (250 ml) water

3/4 cup (180 ml) sugar

1/2 cup (125 ml) corn syrup

In a saucepan, cover the orange pieces with cold water and bring to a boil. Drain and repeat three times. (The blanching makes the oranges less bitter.) Set aside.

In the same saucepan, bring the water, sugar and corn syrup to a boil, stirring until the sugar dissolves. Add the blanched oranges. Bring to a boil, lower the heat and simmer gently until thick, about 1 1/2 hours. Strain into a container.

Place all the fruit and 180 ml (3/4 cup) of the cooking syrup in a blender. Purée until smooth. Strain. Let cool. Cover and refrigerate until well chilled.

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