Free Recipe

Serves 4 to 6

Ingredients

• 6 oranges
• 1 large lemon
• 3 cups water, plus water to boil the orange peel
• 1 cup plus 3 tablespoons dry white wine
• 1 1/3 cups sugar
• 3 whole cloves
• 3 tablespoons Grand Marnier
• Fresh mint leaves for garnish

Method

Strip oranges and lemon from top to bottom being careful to just get the peel only and not the white pith. Cut the peel into very thin julienne. Set the oranges aside and save the lemon for another use.

Bring the water to a boil. Add the peel and boil for 5 minutes. Drain and transfer to a medium size non-aluminum saucepan. Add the 3 cups of water, 1 cup of wine, sugar and cloves to the saucepan.

Bring the saucepan to a boil and cook until a syrup consistency and a medium caramel color, about 45-50 minutes. Remove from heat and stir in the remaining 3 tablespoons of wine and the Grand Marnier.

Peel away all white pith from the reserved oranges. At this point you can either cut segments from the orange, cut slices across or leave whole, depending on your presentation preference. Arrange the oranges in a clear serving bowl, top with the orange and lemon peel and pour the syrup over. Garnish with more peel and fresh mint.