Recipe courtesy of Nick Malgieri

Italian Poached Oranges

  • Level: Easy
Save Recipe

Ingredients

8 seedless oranges

1 1/2 cups sugar

3/4 cup water

1/4 cup orange liqueur, such as Cointreau or Grand Marnier

Directions

  1. Strip the zest from the oranges with a vegetable peeler, making sure not to peel away any of the white pith. Cut the zest into 1/8-inch shreds with a sharp knife. Place shredded zest in a small saucepan and cover with water. Bring to a boil over low heat. Drain zest, discard cooking water and place zest in a bowl; cover zest with cold water and set aside.
  2. Combine the sugar and the water in a medium saucepan, bring it to a boil and cook the syrup until it thickens slightly about 3 minutes.
  3. While the syrup is cooking, peel the oranges to expose the flesh. Lower the heat on the syrup and cook the oranges 1 or 2 (they should be submerged in the syrup--if not, switch to a smaller saucepan) at a time for 3 to 4 minutes.
  4. Remove the oranges from the syrup with a slotted spoon and place in a serving bowl.
  5. Add the shredded zest to the syrup and cook the zest for two minutes, or until the zest is translucent. Remove the zest from the syrup and scatter over the oranges. Chill the oranges and sprinkle with orange liqueur just before serving.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Poached Rhubarb Sauce with Blueberries Over Orange Sections

Caramel Oranges

Orange Ice Cream

Anna's Orange Marmalade

Blood Orange Sorbetto

Cranberry Orange Quickbread

Date-Orange Muffins

Scones with Orange Butter