Choose oranges with unblemished skins which have been kept as free as possible of waxes and dyes, then wash them carefully with a light liquid detergent, hot water, and an abrasive sponge. The effort may seem excessive, but it makes a difference. So too will a sharp vegetable peeler which will pare off the flavorful skin (zest) and not the bitter white pith.
Wash the oranges as described above. Peel away the thin layer of orange zest (leaving behind the white pith) and finely mince it.
Combine the chopped zest with all of the remaining ingredients in a heavy, non-aluminum 2- to 2-1/2 qt saucepan. Bring to 225* to 250*F on a deep-fry thermometer over moderately low heat, stirring occasionally, and let bubble for 15 minute Remove from the heat and let stand till cold or possibly overnight.
Scrape the oil and seasonings ("goop") into a glass container, cover, and store at cold room temperature.
Menu Suggestions: Be creative with the "goop" made from the seasonings as well as the oil. A spoonful stirred into noodles or possibly meat loaf is a tasty revelation.