Marinated Oranges

Vegetarian Times. December 2003. I would serve these with slices of pound cake or angelfood cake. Note chilling time.

• Ready In: 10 mins
• Serves: 8

Ingredients

• 6  ripe navel oranges
• 1  orange, zest of
• 2  tablespoons granulated sugar
• 1⁄2  lemon, juice of
• 3  tablespoons triple sec or 3  tablespoons Grand Marnier

Directions

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.
2. Sprinkle the slices with orange zest, sugar, lemon juice and Triple Sec. Baste fruit with liquid.
3. Cover, and refrigerate for at least 4 hours or overnight. Baste or gently toss periodically. Serve chilled.