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Italian Caramelized Oranges

Italian Caramelized Oranges

This recipe comes from Crescent Dragonwagon's book, Passionate Vegetarian (Workman Publishing, $24.95). Serve over low-fat ice cream with chocolate biscotti for a refreshing finale.

Southern Living APRIL 2005

  • Yield: Makes 6 servings
  • Cook time:15 Minutes
  • Prep time:20 Minutes
  • Chill:8 Hours


  • 6 small oranges
  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon corn syrup
  • 1/4 cup fresh orange juice
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon orange liqueur


Grate oranges to equal 2 teaspoons grated rind; set rind aside.

Peel oranges. Remove and discard white pith; separate into sections. Place orange sections in a heatproof serving bowl; set aside.

Cook sugar, 1/4 cup water, and corn syrup in a heavy saucepan over medium heat, stirring often until sugar dissolves.

Increase heat to medium high, and bring mixture to a boil. Boil, without stirring, 8 to 12 minutes or until syrup is a pale golden-amber color. Carefully stir in orange juice, lemon juice, and orange rind. (Mixture will harden.) Cook, stirring constantly, 3 minutes or until mixture returns to liquid consistency.

Remove from heat, and immediately pour hot syrup over orange sections. Let cool to room temperature. Stir in liqueur. Cover and chill 8 hours. Gently stir oranges before serving.

Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 1
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.4g
  • Carbohydrate: 53g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 5mg
  • Calcium: 51mg

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Italian Caramelized Oranges recipe