4 large naval oranges
3 T. butter
3/4 c. currant jelly
1/2 c. orange juice
1 t. arrowroot
2 T. cold water
Remove the thin outer peel from three of the oranges with a peeler. Cut the peels into very thin slivers and place in a small saucepan. Add water to cover orange peels and cover with a lid. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and put peels to the side.
Cut remaining peel and white membranes (rinds) from all four oranges. Now put butter and jelly in the cooking pan or a chafing dish. Place the oven on low heat and stir gently until melted. Stir in the orange and peels.
Reserve some on the side for garnish, if desired. Place oranges in sauce. Cook for five minutes. Spoon the sauce onto the mixture. Occasionally mix in the arrowroot with cold water to form a smooth paste. Stir into the sauce. Continue cooking until the sauce thickens approx. 5 minutes. When done, serve the oranges warm. Sprinkle with peel for garnish.