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Gingered Oranges

Hands-on time 25 mins
Total time 25 mins
Yield Makes 4 servings
Serve as is for a light dessert, or omit the gingersnaps and spoon oranges and syrup over pound cake slices.


  • 4 large navel oranges
  • 1/4 cup sugar
  • 2 (1/4-inch-thick) fresh ginger slices, peeled
  • Gingersnaps

How to Make It

  1. Peel and section oranges over a bowl, reserving juice; place orange sections on a serving plate.

  2. Bring sugar, ginger, 3 Tbsp. water, and reserved juice to a boil in a small saucepan over high heat; cook 2 minutes, stirring occasionally. Remove from heat; discard ginger.

  3. Pour syrup over orange sections. Serve with gingersnaps.

  4. Try This Twist! Gingered Clementines: Substitute 4 to 6 peeled and sliced clementines for oranges. Proceed with recipe as directed, beginning with Step 2 (without reserved juice).

  5. Note: Clementines will not have juice to add to the syrup, but there will still be enough syrup at the end of Step 2 to coat fruit.