Ingredients for Oranges In Orange Syrup
- Navel Oranges
- 1 cup granulated sugar
- ½ cup water
- Red Currant Jelly
- Grand Marnier
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How to Make Oranges In Orange Syrup
- Zest 4 oranges using a microplane or fine grater, ensuring no bitter white pith is included.
- Julienne the orange zest into thin strips.
- In a medium saucepan, combine the zest, 1 cup granulated sugar, and ½ cup water. Stir until the sugar is completely dissolved.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and maintain a gentle simmer.
- Do not stir the mixture while simmering.
- Simmer for 20-25 minutes, or until the mixture has reduced and thickened into a syrup-like consistency.
- Remove from heat and stir in 2 tablespoons of orange jelly and 1 tablespoon of orange liqueur (optional).
- Allow the syrup to cool completely and chill in the refrigerator for at least 2 hours.
- Carefully remove any remaining pith from the 4 oranges.
- Supreme the oranges: Using a sharp knife, cut between the membranes to separate the orange segments.
- To serve, arrange the orange segments artfully on individual plates or in elegant dessert glasses. Drizzle generously with the chilled orange syrup.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
151g
Fat
0g
Carbs
14g