Oranges are stars of the winter fruit basket, bringing cheery color and lush flavor to the table.
6 ripe navel oranges
Zest of 1 orange
2 Tbs. granulated sugar
Juice of ½ lemon
3 Tbs. Triple Sec or Grand Marnier
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.
Cover, and refrigerate for at least 4 hours or overnight. Baste or gently toss periodically. Serve chilled.