Marinated Oranges


Oranges are stars of the winter fruit basket, bringing cheery color and lush flavor to the table.

  • ServingServings


  • 6 ripe navel oranges
  • Zest of 1 orange
  • 2 Tbs. granulated sugar
  • Juice of 1/2 lemon
  • 3 Tbs. Triple Sec or Grand Marnier


  1. Using a sharp paring knife, peel the oranges of all rind, pith and inner skin. Cut oranges crosswise into 1/2-inch rounds. Place rounds on a serving platter in one or two layers. Sprinkle the slices with orange zest, sugar, lemon juice and Triple Sec. Baste fruit with liquid.
  2. Cover, and refrigerate for at least 4 hours or overnight. Baste or gently toss periodically. Serve chilled.

Nutrition Information

  • Serving Size: SERVES 8
  • Calories: 80
  • Carbohydrate Content: 18 g
  • Fiber Content: 3 g
  • Protein Content: 1 g
  • Sugar Content: 14 g