Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These orange slices, drenched with a richly flavored syrup, are the perfect partner for dark-meat poultry such as duck breast or chicken thighs or drumsticks.

Recipe by Cooking Light April 2001

Gallery

Recipe Summary test

Yield:
2 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar and vinegar in a small saucepan. Bring to a boil. Cook mixture until reduced to 2 tablespoons (about 1 minute), stirring constantly; remove the mixture from heat. Divide orange slices evenly between 2 salad plates. Drizzle each serving with 1 tablespoon vinegar glaze. Garnish with chopped mint, if desired.

    Advertisement

Nutrition Facts

96 calories; calories from fat 2%; fat 0.2g; protein 1.2g; carbohydrates 24.4g; fiber 5.8g; iron 0.4mg; sodium 4mg; calcium 60mg.
Advertisement