Serve as is for a light dessert, or omit the gingersnaps and spoon oranges and syrup over pound cake slices.

Nora Henshaw, Okemah, Oklahoma
Recipe by Southern Living December 2009

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Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Pour syrup over orange sections. Serve with gingersnaps.

  • 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).

  • 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.

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