Marinated Blood Oranges

When we see blood oranges in the produce aisle or at our local farmers’ market in winter, we like to buy a big bag and take the opportunity to turn them into all sorts of eye-catching dishes, like this super-simple dessert, which would also be a stunner served as part of winter brunch. Segmenting the fruit takes a little longer than cutting it into slices, but it makes for a pretty presentation.

Marinated Blood Oranges

Ingredients

• 3 lb. (1.5 kg) blood or navel oranges
• 1 Tbs. fresh lemon juice
• 2 Tbs. sugar
• 1/3 cup (3 fl. oz./80 ml) orange liqueur such as Tuaca or Grand Marnier

Directions

1. Using a sharp knife, cut a thin slice off both ends of each orange, then cut away the peel and bitter white pith, following the fruit’s curve. Holding the fruit over a bowl, cut on either side of each segment to free it from the membrane, letting segments and juices fall into bowl.

2. In a small bowl, stir together the lemon juice, sugar and orange liqueur. Pour the mixture over the orange segments and toss gently to combine. Cover and refrigerate until well chilled, at least 3 hours or up to 24 hours.

3. Spoon the fruit and syrup into small bowls or glasses and serve immediately. Serves 6.

Find more great recipes for nourishing fare you can prepare in a flash in our book Healthy in a Hurry, by Karen Ansel, MS, RD, and Charity Ferreira.

Summary

Recipe Name

Marinated Blood Oranges

Published On

2017-12-09

Preparation Time

15M

Cook Time

0M

Total Time

15M