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  Navel oranges 6 Large
  Water 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Grand marnier 2 Ounce (1 wine glass)

Cut a thin slice from the top and bottom of the oranges.
Stand each upright and shave off the outer peel thinly.
Leave white part on the oranges.
Slice the peel into julienne strips.
Boil water and sugar together to make a syrup.
Add the julienne strips of orange peel.
Cook until shiny and transparent.
Meanwhile, cut all the white from the oranges and cut oranges in half, crosswise.
With a grapefruit knife, remove the core of each half.
Add the Grand Marnier to the hot syrup-peel mixture and pour over the orange halves.
To serve, arrange oranges cut-side-up in a shallow glass bowl.
Pour syrup over them and decorate the centre of each with a candied violet.

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