Orange Liqueur

3 medium-size oranges 3 c. brandy 1 c. honey Peel oranges, leaving inner white skin on fruit. Cut orange rind into 2x1/4" strips. Reserve oranges for use in another recipe. Combine brandy and rind in a jar. Cover tightly, and let stand at room temperature for 3 weeks. Remove rind; stir in honey. Let stand 3 days. Strain off clean portion, and store in airtight containers; reserve cloudy portion for cooking. Yield: about 3 cups.