Poached Oranges with Candied Zest and Ginger

Poached Oranges with Candied Zest and Ginger
Photo by Martyn Thompson


  • 1 2-oz piece fresh ginger (2 to 3 inches long)
  • 1 ½ cups dry white wine
  • 2 cups sugar
  • 1 cup fresh orange juice
  • 10 tablespoons Grand Marnier
  • 1 ½ cups water
  • 12 navel oranges (preferably small)
  • + 1 more ingredients
    • ¼ teaspoon salt

Peel ginger and halve crosswise. Cut pieces lengthwise into 1/16-inch-thick slices, then cut slices into 1/8-inch-wide julienne strips and transfer to a 2-quart heavy saucepan. Remove zest from 3 oranges in long wide strips with a vegetable peeler, removing any white pith from zest with a paring ...

View full recipe at Epicurious


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