Broiled Citrus Salad with Cointreau and Brown Sugar
- 2 quarts jarred citrus salad, drained
- 3 ounces Cointreau or other orange liqueur
- 1/3 cup brown sugar, 3 handfuls
- Several sprigs fresh mint, for garnish
Arrange drained citrus in a casserole dish. Douse fruit with liqueur. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top. Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves and serve.
Recipe courtesy of Rachael Ray