Oranges in Cointreau

Oranges in Cointreau

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Servings: 4
Calories: 287


  • 8 small oranges
  • 4 oz caster sugar
  • 4 tablespoons water
  • 4 tablespoons Cointreau


  • Using a small sharp knife, pare the zest from oranges, then cut the zest into shreds.
  • Put the sugar and water in a large heavy-based saucepan. Stir over very low heat until the sugar has dissolved, then bring to the boil.
  • Add the orange shreds and boil for 1 minute, then remove with a slotted spoon and pat them dry on absorbent paper. Transfer to a saucer, cover and refrigerate until required. Leave syrup to cool.
  • Peel the oranges with a sharp knife, removing every scrap of
  • white pith and taking care not to damage the orange flesh.
  • Cut the oranges across into thin slices, then stack the slices, to reshape each orange. Spear together with cocktail sticks and carefully transfer to a serving dish.
  • Add the Cointreau to the cooled syrup, then pour over the oranges. Refrigerate for at least 1 hour, spooning the juice over the oranges from time to time.
  • To serve: sprinkle the oranges with the chilled shreds and serve at once.
  • Reshape each orange as follows:
  • Slice the orange and lay the slices flat, one on top of each other.
Calories: 287 kcal
Carbohydrates: 65 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 1 mg
Potassium: 475 mg
Fiber: 6 g
Sugar: 58 g
Vitamin A: 590 IU
Vitamin C: 139 mg
Calcium: 106 mg
Iron: 1 mg
Ingredients Fruits, Orange
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