Beer makes batters better, meat more tender, and sauces more flavorful.
Glazed Oranges in Grand Marnier Syrup
- add review
- #21701
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
4 juice oranges
1 1/3 cup sugar
1 cup orange juice
1 cup water
1/4 cup Grand Marnier liqueur
fresh mint leaves for garnish
directions
In a saucepan, combine the oranges with enough water to cover by 3 inches and boil for 20 minutes. Drain the oranges, return to the pan, and cover with cold water. Return pan to heat and boil for 5 minutes more.
Drain oranges and set aside until cool enough to handle. Cut each orange, leaving peel on, into wedges and transfer to a shallow baking dish.
Preheat the oven to 350 degrees F.
In a saucepan, combine the sugar with orange juice and water, bring to a boil, and simmer, stirring, until sugar is dissolved. Pour syrup over oranges and bake in the oven, turning wedges occasionally, for 1 hour.
Stir in Grand Marnier and cool. Transfer to a serving dish and chill covered, for 2 hours. Garnish with mint when serving.
added by
dalene
nutrition data
402 calories, 0 grams fat, 94 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
August 13, 2011
This dessert was stunning, the flavor is so intense and the colour deep. I served with whipped cream mixed with plain yoghurt, flavored with vanilla and sugar. Divine, all my guests had seconds. Thanks.