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Category: Sauces and condiments

Sliced Oranges in Marmalade Syrup

A recent trip to Spain reintroduced me to tapas, the snacks served in Spanish bars and restaurants. A little later, entertaining six friends at my home, I took inspiration from the Sunday lunch tapas buffets I'd visited in Bilbao. The ... Read more

Total time: 20 minutes plus 4 hours chilling | Serves 6
Note: Using Valencia oranges is the Spanish tradition, but navel oranges are preferable because they're seedless.
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1/2 cup orange juice
  • 2 tablespoons orange marmalade
  • 2 tablespoons grated orange zest
  • 1/2 teaspoon vanilla extract
  • 5 large navel oranges
  • Mint leaves, for garnish

Step 1Place the sugar, water, orange juice and marmalade in a small saucepan. Bring to a boil. Cook until the mixture is syrupy, 3 to 4 minutes. Remove from the heat. Stir in thezest and vanilla.

Step 2To remove the rind from the oranges, cut a flat top and bottom on each orange. Set each orange on a cutting board. Use a sharp knife to cut the rind from each orange, working from top to bottom, slicing away all the rind and pith, going right to flesh. Cut the oranges crosswise into 1/3-inch thick slices. Place in a bowl. Add the syrup and coat the slices. Refrigerate the oranges at least 4 hours or overnight.

Step 3Serve the oranges chilled or at room temperature. Just before serving, thinly slice the mint leaves and sprinkle over the oranges.

Each serving:
115 calories; 4 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 29 grams carbohydrates; 2 grams protein; 3.87 grams fiber.
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