Lemon-Poached Oranges

BECKY LUIGART-STAYNER

Yield: 14 servings (serving size: 2 orange slices and about 1/4 cup syrup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 1%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.7g
  • Carbohydrate: 23.2g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 0.0mg
  • Calcium: 29mg

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

  1. 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.
  2. Cook juice mixture over medium-high heat 15 minutes (until slightly syrupy). Pour over oranges. Cover and chill at least 4 hours.
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