Oranges in Cointreau

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Keep a large bowl of these in the refrigerator ready chilled. They make a quick dessert and are particularly delicious with vanilla ice cream.


  • 6 oranges
  • 175 g/6 oz castor sugar
  • 1.5 dl/ΒΌ pint water
  • juice of Β½ lemon
  • 1–2 tablespoons Cointreau


    Mark the peel of the oranges into quarters with a sharp knife. Put the oranges together in a large basin and cover them with boiling water. Allow to stand for 5 minutes, then drain and peel away the skins. Using this method both the outer peel and the inner white pith will come away from the fruit. If any white pith remains, simply scrape it away with a knife. Slice the oranges thinly, remove any pips and place the slices in a serving dish.

    Measure the sugar and water into a saucepan. Stir over low heat until the sugar has dissolved. Bring to the boil and simmer for 2–3 minutes. Draw off the heat, add the lemon juice and allow to cool for 5 minutes.

    Add the Cointreau and pour the hot syrup over the fruit. Cool then chill in the refrigerator until required.