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Sparkling Oranges

A refreshing fruit salad that's elegant enough for special occasions. Prepared the day before, making for quick and easy assembly on the day. Perfect for Christmas morning!

Course Breakfast, Brunch
Prep Time 30 minutes
Servings 8 people
Cheryl (Eat What You Sow) Cheryl (Eat What You Sow)

Ingredients

  • 8 large oranges, peeled and segmented
  • 1/2 cup marmalade
  • 1/2 cup sugar (or less, or omit)
  • 1 cup unfiltered apple juice/cider (or other sweet, mild flavored juice)
  • 2 tbsp fresh lime juice (approx. one lime)
  • 2 tbsp fresh lemon juice (approx. one lemon)
  • 3 tbsp slivered almonds (toasted)
  • 3 tbsp shredded coconut (toasted)
  • pomegranate seeds, for serving (optional)

Instructions

  1. Combine sugar and marmalade in a saucepan over medium heat. Stir until sugar dissolves. Remove from heat and add juices; stir to combine. 

  2. Toast almonds and coconut in a large pan over medium/low heat until lightly toasted. Set aside to cool. 

  3. Peel and segment the oranges. I do the segmenting over the bowl or storage container they'll be kept in overnight, to catch the orange juice. 

  4. Stir marinade into oranges, cover, and refrigerate. Store almonds and coconut at room temperature in a covered container.

  5. In the morning, use a slotted spoon to separate the oranges from the marinade, and arrange nicely in the serving dish. Sprinkle with coconut and almonds, and pomegranate seeds (if using). 

Recipe Notes

The leftover marinade can be strained (or not) and added to sparkling water or wine for a festive holiday cocktail!