Christy from My Invisible Crown is the second to the last post of our series. Christy is another person I met through an Alt class and I immediately adored her gorgeous photos. Who doesn’t love beautiful shots of delicious food? :) Along with tasty eye-candy, I like the unique recipes she shares. There is a bit of southern flair to her foods which is exciting. These recipes really stuck with me: Truffled Portobello Parmesan and Green Bean Risotto, Brandi’s Black Bean Dip, Whipped Feta and Tomato Crostini, Sweet and Spicy Roasted Brussels Sprouts, Chocolate Cream Cheese Sweet Rolls and Salted Caramel and Toffee Cheesecake Brownie Bars. Seriously. Yum. Here’s Homemade for the Holidays with Christy.
Hi there! My name is Christy from My Invisible Crown. It’s nice to meet you all! I’m a wife and a mom to three growing-way-too-fast children and a brand new grandmother. I’m pretty new to blogging, I’ve been at it a little less than 6 months. I write mostly about food, it’s one of my great passions and I am so excited to share something that my family and I enjoy during the holidays: these gorgeous Marinated Oranges that I’ve been making for years. I’ve taken them to parties occasionally but normally I make them for the family for Christmas morning and they’re always gone as soon as they hit the table.
This recipe really is fairly simple. It does take about 30 minutes to do the cutting and then you’ll marinate it in the fridge overnight making it perfect for Christmas brunch. Make ahead dishes that can be put together the day before are my favorite. Plus there’s a bit of a kick in the Grand Marnier. I guess that’s why they’re called marinated, right? But don’t worry, it’s not overwhelming at all.
You’ll take several oranges (the recipe calls for 8 but it’s a good idea to double it if you’re serving more than 4 or 5) and cut both ends off. Then you’ll cut in a small arc down the side to remove all the peel and get just slightly into the flesh so that all the pith is cut away.
Next, taking a sharp knife, find a section and slice right on the inside of the membrane down to the center.
Repeat it on the opposite side of that piece so that it comes out cleanly like this.
Go all the way around and you’ll be left with only the white pith. I take this and squeeze it into a bowl to add to the oranges later or drink it up. It’s so good! Soon, you’ll have a gorgeous pile that looks like this.
Once you’re finished sectioning all your oranges, grab your ingredients.
Take half a cup of orange marmalade, another half cup of sugar and a half cup of water and boil it on low for about 20 minutes. It’ll get nice and thick. Mix in half a cup of Grand Marnier and then pour it over the oranges and let ‘em sit. Serve with sliced almonds whenever you’re ready but they need to chill at least 8 hours.
See? Simple and so delicious!
Recipe from Christy of My Invisible Crown at http://www.myinvisiblecrown.com/
Ingredients
- • 8 navel oranges, sectioned
- • 1/2 cup Sweet Orange Marmalade
- • 1/2 cup sugar
- • 1/2 cup water
- • 1/2 cup good orange liqueur
- • 1/2 cup sliced almonds
Instructions
- Combine sugar, marmalade and water in a small sauce pan over medium heat.
- Bring mixture to a low boil then reduce to a simmer.
- Let simmer for 20 minutes stirring frequently.
- Set aside to cool slightly.
- Section oranges by cutting off each end, slicing between the membranes of the pith and cutting each section away completely.
- Combine marmalade mixture, orange liqueur (I used Grand Marnier) and oranges in a large bowl and stir gently.
- Cover and chill for 8 hours.
- Sprinkle with sliced almonds and serve.
Do you have a favorite holiday brunch dish? What is it?
Have an amazing holiday, whichever one you celebrate and thanks so much for letting me spend a little part of your day with you today!
Thank you Christy! What a simple yet gorgeous dish.
Check out the rest of Christy’s goodness at My Invisible Crown.
Take care.
Find more Homemade for the Holidays here.
what a fun easy recipe! Definitely making a note of this one