Halve and ream the oranges. Grate the zest from the shells and whirr the zest with the sugar in the food processor. Add butter, whirr some more, then slowly pour in 2 cups of the juice. Depending on the type and size of the fruit, you should have no trouble getting 2 cups from 8 oranges
Notes
Oh, it sounds so authentic, very northern, in lieu of marmalade, but really it's an arbitrary condiment we thought'd go well with our moist scones for those patrons who demanded a spread. But didn't have a chance to serve it.
Suggestions
Well, since it is the standard topping for crêpes (as in crêpes suzettes), theoretically you could spread it on your pikelets. *Shudder*
