• 6servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Sugar

  2. 2 tablespoons 30ml Water

  3. 1/2 cup 118ml Orange juice

  4. 2 tablespoons 30ml Orange marmalade

  5. 2 tablespoons 30ml Grated orange zest

  6. 1/2 teaspoon 2 1/2ml Vanilla extract

  7. 5 teaspoons 25ml Navel oranges - seeNote (large)

  8. Mint leaves - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: Using Valencia oranges is the Spanish tradition, but navel oranges are preferable because they're seedless.

  2. Place the sugar, water, orange juice and marmalade in a small saucepan. Bring to a boil. Cook until the mixture is syrupy, 3 to 4 minutes. Remove from the heat. Stir in the zest and vanilla.

  3. To remove the rind from the oranges, cut a flat top and bottom on each orange. Set each orange on a cutting board. Use a sharp knife to cut the rind from each orange, working from top to bottom, slicing away all the rind and pith, going right to flesh.

  4. Cut the oranges crosswise into 1/3-inch thick slices. Place in a bowl. Add the syrup and coat the slices. Refrigerate the oranges at least 4 hours or overnight.

  5. Serve the oranges chilled or at room temperature. Just before serving, thinly slice the mint leaves and sprinkle over the oranges.

  6. This recipe yields 6 servings.

  7. Each serving: 115 calories ; 4 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 29 grams carbohydrates; 2 grams protein; 3.87 grams fiber.


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