Lemon-Poached Oranges

Lemon-Poached Oranges Recipe
BECKY LUIGART-STAYNER

Yield:

14 servings (serving size: 2 orange slices and about 1/4 cup syrup)

Recipe from

Cooking Light

Nutritional Information

Calories 89
Caloriesfromfat 1 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.7 g
Carbohydrate 23.2 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 0.0 mg
Calcium 29 mg

Ingredients

4 cups water
1 cup sugar
1/4 cup grated lemon rind (about 4 large lemons)
2/3 cup fresh lemon juice (about 4 lemons)
7 navel oranges (about 4 pounds), peeled and cut crosswise into 4 slices

Preparation

Combine first 4 ingredients in a Dutch oven. Add orange slices, and bring to a boil. Reduce heat to medium-low; cook 5 minutes. Remove orange slices with a slotted spoon; place in a bowl.

Cook juice mixture over medium-high heat 15 minutes (until slightly syrupy). Pour over oranges. Cover and chill at least 4 hours.

December 1998
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