Oranges In Cointreau With Chocolate
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Canadian | Desserts | 6 | Servings |
INGREDIENTS
| 10 | To 12 oranges, navel or | |
| Jaffa), Jaffa | ||
| 2 | T | Powdered fruit sugar |
| 1/3 | c | Cointreau or other orange |
| liqueur | ||
| 2 | oz | Semisweet or bittersweet |
| chocolate grated |
INSTRUCTIONS
With a sharp knife or your fingers, peel oranges, removing all the pith (white part); section oranges and place in bowl with sugar and Cointreau, stirring gently. Marinate at room temperature or in the refrigerator until serving time. Served at room temperature, oranges have more flavor; served cold, they are more refreshing. Just before serving, spoon oranges into serving dishes and sprinkle with chocolate. Makes 6 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Living Entertaining Cookbook Special. Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 28, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 48
Total Fat: 6g
Cholesterol: 0mg
Sodium: 4.4mg
Potassium: 387.3mg
Carbohydrates: 41.2g
Fiber: 6.2g
Sugar: 19.8g
Protein: 2.9g