Oranges are stars of the winter fruit basket, bringing cheery color and lush flavor to the table.
- 6 ripe navel oranges
- 2 Tbs. granulated sugar
- Juice of 1/2 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.
- Calories: 80
- Carbohydrate Content: 18 g
- Fiber Content: 3 g
- Protein Content: 1 g
- Sugar Content: 14 g