• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • All Recipes
    • Cakes and Desserts
    • Main Courses
    • Light Meals
    • Sides, Salads and Snacks
    • Drinks
  • Tips and Techniques
  • About
    • About Me
    • What is an Everyday Cook?
    • Privacy Policy
  • Sign up for the newsletter!
  • Everyday Recipes for Everyday Cooks

Everyday Cooks logo

menu icon
go to homepage
  • All Recipes
    • Meals
    • Cakes and Desserts
    • Basics
    • Drinks
  • About
    • Everyday Cooks
    • E-mail
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
      • Meals
      • Cakes and Desserts
      • Basics
      • Drinks
    • About
      • Everyday Cooks
    • E-mail
    • Facebook
    • Pinterest
  • ×

    Home » Cakes and Desserts » Puddings and Desserts

    We use cookies · See Privacy Policy in footer · Post contains affiliate links

    Oranges in Liqueur

    Oranges in Liqueur. Sliced oranges arranged in a shallow glass dish with slivers of orange peel decorating
    Oranges in Liqueur. Sliced oranges arranged in a shallow glass dish with slivers of orange peel decorating

    We all need a few standby desserts that look and taste fabulous but are quick and easy to make. Oranges in Liqueur has three ingredients and requires little, apart from a sharp knife, to prepare.

    Jump to Recipe
    Oranges in Liqueur. Sliced oranges arranged in a shallow glass dish with slivers of orange peel decorating

    Oranges in Liqueur

    Oranges in Liqueur is one dessert that I pull out of my old recipe book when something is needed to finish a meal that is a bit more special than a quick Apple Crumble. It's also ideal when the main course is very filling and you just want a refreshing, fruity finish. And you get one of your five a day (more if there are fewer than six sharing).

    Key Ingredients in Oranges in Liqueur

    Oranges

    Oranges are at their juiciest best in the UK winter, so it's a good time to make the most of them, especially as our homegrown apples are coming to an end and it's far too soon for soft fruit. Although I'm quite happy to eat anything at any time, I do prefer to eat what's in season, because it tastes better and is less expensive.

    It is well worth buying seedless oranges for this dessert. You do not want to be taking pips out of six oranges. I used naval oranges and they were lovely to work with and eat. If your oranges are small, just use a couple more.

    Liqueur

    Liqueur-wise, use what you've got. I had Cointreau in the cupboard, but Grand Marnier would be good too. You could use brandy - I'd suggest an extra teaspoon of sugar if you do. I'm quite pleased to be using up my Cointreau anyway. It's been around for almost as long as the Canelle knife. At least alcohol doesn't go off.

    Helpful Tools

    I have in my kitchen drawer a Canelle knife. I rarely use it but I still keep it because, come the day, it will be the ideal tool. When I decided to make Oranges in Liqueur I realised that this was the day. Usually, I don't much bother with the decoration, but occasionally when I'm making this for real guests, as opposed to family, I make a teensy bit more effort.

    A vegetable peeler is a good substitute, but you will need to do a bit more cutting to get the rind into small shards. If you have a Canelle knife, now is the time to wash the dust off and have a go. What you get, with a little practice, is very thin shards of rind without the white pith underneath. This looks more attractive and tastes better because the pith can be bitter. This one is a zester as well. Mine isn't but is so old that no-one sells it any longer.

    The reason that I bought the Canelle knife in the first place was that I wanted to make a recipe (long forgotten) that left the oranges whole and the knife took stripes out. Maybe it was to decorate oranges and dry them as Christmas decorations. I have no idea, but the knife remains, mostly unused. Like I say, you can use a veg peeler instead.

    You will need a very sharp knife to cut the rind off the oranges. I have one that I keep in a sheath hidden in the back of a drawer so that no-one else uses it. Hopefully, they don't even know it exists.

    Too many of my knives have blunt tips where they have been used as tools, and most are possibly beyond sharpening. One day I will find someone to give them a professional overhaul and then take better care of them. Or maybe I'll just build up my secret stash. I had thought of just replacing the old ones, but some are special - like the one my Dad bought for me in Tottenham Court Road when I first left home. The other thought in my mind is that new ones will just get trashed if anyone else uses them. Good knives have to be treasured and looked after well. So, for the time being, they're well-hidden.

    If you like this…

    …Why don’t you try:

    Summer Pudding full of berries with a slice taken.

    Summer Pudding

    Quick and easy to make, Summer Pudding is at its best with fresh strawberries and raspberries.
    Easy Strawberry Mousse decorated with strawberry slices, in a glass bowl on a wooden table

    Easy Strawberry Mousse

    Easy Strawberry Mousse is a refreshing summer dessert using only four ingredients. You will need a food processor or blender.
    Lime fruit dessert in a cut glass goblet, It stands on a small plate patterned with flowers., with a fruit spoon, on a pink tablecloth.

    Lime Fruit Dessert

    Lime Fruit Dessert is a creamy lime jelly with fruit cocktail. Easy to make for an everyday dinner or a buffet table, as it appeals to all ages
    Oranges in Liqueur. Sliced oranges arranged in a shallow glass dish with slivers of orange peel decorating
    Print Recipe
    No ratings yet

    Oranges in Liqueur

    Oranges in Liqueur is a simple, refreshing dessert, making the best of oranges at any time of year. An elegant and fruity end to a substantial meal.
    Prep Time25 mins
    Chilling Time1 hr
    Total Time1 hr 25 mins
    Course: Dessert
    Cuisine: British
    Servings: 6 servings
    Author: [email protected] Cooks

    Ingredients

    • 6 large seedless oranges
    • 1 teaspoon caster sugar (5ml)
    • 4-6 tablespoons orange liqueur (60-90ml)
    Prevent your screen from going dark

    Equipment

    Sharp knife
    Canelle knife
    or
    Potato peeler
    Shallow glass bowl

    Instructions

    • Use a Canelle knife or vegetable peeler to thinly peel the rind off the oranges. Try to avoid the white pith
      You will have more than you need
    • Using only the pieces without pith, cut the rind into small shards and cover with boiling water for 10 minutes
    • Cut the ends off the oranges. Using a sharp knife remove the skin and pith
      The easiest way is to perch the orange on its sliced end and cut round from top to bottom
    • Slice the oranges into rounds - about ½ cm thick. Remove the central core of pith
    • Arrange in a dish
    • Sprinkle the sugar over. Spoon the liqueur over the sliced oranges
    • Chill for at least an hour - overnight is ideal - but it's still fine if you don't have time to chill it
    • Before serving sprinkle over the prepared pieces of rind

    Notes

    Everyday Cooks tip:

    • Make Oranges in Liqueur the night before you want it to ease the work needed before a special dinner

    Reader Interactions

    Comments

    1. Marion says

      April 05, 2022 at 6:39 am

      Hi Susie.
      Can I freeze this delicious dessert. Have a lot of oranges.
      Many thanks

      Reply
      • Susie Collings says

        April 17, 2022 at 8:59 pm

        Hi Marion, Freeze the oranges after they're prepared, then all you have to do is defrost and add the liqueur and sugar.

        Reply

    Made this recipe or got a question? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

    More about me →

    Popular Recipes

    • Easy Cod Traybake
    • Strawberry Shortcakes
    • Carrot Cake with cream cheese frosting
    • 3 Easy Indian Condiments

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • What is an Everyday Cook?

    Copyright © 2018-2021 Everyday Cooks