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Ingredients
- 8large seedless oranges
- 7tablespoons sugar
- ½cup water
- 2tablespoons Grand Marnier
- 1sprig fresh mint, for garnish
Nutritional analysis per serving (8 servings)
112 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 23 grams sugars; 1 gram protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the oranges with a sharp knife, removing all the white membrane. Cut the oranges into half-inch> to three-quarter-inch-thick slices. Place the slices in a saucepan with the sugar and water. Cover, bring to a boil, and simmer gently for five minutes.
- Step 2
Carefully remove the orange slices from the syrup and place them in a serving dish. Cook the syrup to reduce it to approximately a half cup and pour it over the oranges.
- Step 3
When cool or at serving time, sprinkle the oranges with the Grand Marnier. Decorate by placing the mint sprig in the center.
Private Notes
Comments
I made this with minneola tangelos and it’s delicious! I had saved the peels for making oleosaccarum and added two finger-length strips, finely shredded, to the sauce the next morning. As a dessert it’s refreshing and not too sweet. It’s also very good on Greek yogurt for breakfast. One note on the cooking: my slices were not fully submerged and the bottom ones overcooked a bit. Next time, I’ll either add a little more water or use a shallow, wide pan so they’re in a single layer.