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Fresh Orange Compote Recipe
|Seedless oranges||8 , at least 2 cups peeled and sectioned|
|Orange marmalade||1⁄4 Cup (4 tbs)|
|Orange liqueur||2 Tablespoon (Such As Grand Marnier)|
Serving size: Complete recipe
Calories 891 Calories from Fat 23
% Daily Value*
Total Fat 3 g4.2%
Saturated Fat 0.35 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 49.7 mg2.1%
Total Carbohydrates 217 g72.3%
Dietary Fiber 31.1 g124.5%
Sugars 180.9 g
Protein 9 g18.4%
Vitamin A 58.3% Vitamin C 960.7%
Calcium 57.9% Iron 7.2%
*Based on a 2000 Calorie diet
In another, smaller bowl, mix together the orange marmalade and liqueur to make a sauce.
If necessary, add the juice from a few orange sections to the marmalade to reach a pourable consistency.
Stir the sauce into the oranges.
Refrigerate at least 20 minutes, and serve chilled.
TO SECTION AN ORANGE QUICKLY: Cutbothofthe ends from the orange and place it cut side down on a cutting board.
Slice down the sides of the orange with wide strokes, just deep enough to remove the peel and all of the white pith.
Hold the peeled orange over the serving bowl to catch any dripping juice, and with a paring knife, carefully cut between the membrane and one side of each orange section and back out the other side to release it from the membrane.
This can be done with one smooth in-and-out motion.
When all of the sections are removed, squeeze any remaining juice from the membrane into the bowl.