Marinated Oranges

5 ingredients
3 steps

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

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