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Recipe Detail Page
Chilled Orange Salad with Honey and Grand Marnier
Holiday 2011
A simple but sweetly refreshing dish to serve after a heavy dinner. Serve with chocolate truffles, as chocolate and orange is a classic combination. Use whatever kind of oranges you can find and add in grapefruits too if desired.
4 blood oranges
4 navel oranges
½ cup (125 mL) water
2 tbsp (30 mL) honey
¼ cup (60 mL) sugar
¼ cup (60 mL) orange juice
¼ cup (60 mL) Grand Marnier
1 Use a peeler to peel 1 blood orange and 1 navel orange, reserving the peel. Then peel and segment all oranges over a bowl reserving any juice (see TIP). Set aside and discard remaining peel. Refrigerate.
2 Bring a pot of water to boil, add reserved peel and simmer for 10 minutes to soften.Strain and discard water. Thinly slice peel.
3 Combine ½ cup (125 mL) water, honey and sugar in a pot over medium heat and cook until slightly thickened and syrupy, about 10 minutes. Add peel and simmer for 5 minutes over medium heat or until peel has absorbed some syrup. Remove from heat and let peel stand in syrup for 30 minutes.
4 Add orange juice and Grand Marnier to syrup. Spoon syrup over oranges and chill well.
Serves 4
TIP
How to peel and segment an orange professionallyUsing a sharp serrated knife, remove a slice from navel end of the orange. Starting at the sliced end, use a sawing motion to carefully cut off the skin, by going around the orange in a spiral removing the skin, white pith and the membrane underneath. Continue in this fashion all the way around the orange until all the skin, white pith and any membrane is removed. To make segments, cut down as close to the membrane surrounding the slices as possible on each side of the slice. Flip the segments into a bowl as you go, saving any juice. You now have a perfectly peeled orange to use in desserts.
