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Oranges in Liqueur. Sliced oranges arranged in a shallow glass dish with slivers of orange peel decorating
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4.41 from 5 votes

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 minutes
Chilling Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: British
Servings: 6 servings
Author: Susie@Everyday Cooks

Ingredients

  • 6 large seedless oranges
  • 1 teaspoon caster sugar (5ml)
  • 4-6 tablespoons orange liqueur (60-90ml)

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