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Marinated Blood Oranges
- Makes
6
Servings - Difficulty
Easy
By Karen Ansel and Charity Ferreira
Published 2012
When you see blood oranges in the produce aisle or at your local farmers’ market, buy a big bag and take the opportunity to turn them into eye-catching dishes like this super-simple dessert. Segmenting the fruit takes a little practice, but it makes a nice presentation.
Ingredients
- blood or navel oranges,
3 lb 1.5 kg - fresh lemon juice,
1
Method
- Using a sharp knife, cut a thin slice off both ends of each orange, then cut away peel and bitter white pith, following fruit’s curve. Holding fruit over a bowl, cut on either side of each segment to free it from the membrane, letting segments and juices fall into bowl.
- In a small bowl, stir together lemon juice, sugar, and orange liqueur. Pour mixture over orange
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