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Serve this elegant yet low-fat dessert recipe for Thanksgiving or Christmas dinner. The coating of tea- and ginger-flavored caramelized sugar contrasts with the juicy sweetness of the oranges.

Source: Better Homes and Gardens

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Recipe Summary

chill:
4 hrs
total:
4 hrs 50 mins
prep:
50 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Finely shred 1 teaspoon orange peel; set aside. Remove and discard peel and white membrane from oranges. Place in bowl; set aside.

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  • In large heavy skillet heat 1-1/2 cups granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat evenly. Do not stir. Once sugar starts to melt, reduce heat to medium-low; cook 5 to 6 minutes or until sugar is melted and turns golden brown, stirring with wooden spoon. Do not overcook. Remove from heat.

  • Very slowly and carefully stir the hot tea into the caramelized sugar. If necessary, return to heat. Cook until all hard sugar particles dissolve. Cool. Stir in shredded orange peel, crystallized ginger, and vanilla. Spoon mixture over oranges in bowl. Toss to coat. Cover; chill at least 4 hours or up to 24 hours. Spoon mixture over oranges again before serving.

  • Slice each orange crosswise, then reassemble in dessert dishes. Divide syrup among dishes. Serve with Meringue Cookies, if desired. Makes 10 to 12 servings.

Nutrition Facts

149 calories; carbohydrates 38g; insoluble fiber 2g; protein 1g; vitamin a 10.3RE; vitamin c 31.9mg; sodium 2mg; calcium 20.2mg; iron 1.8mg.
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