Orange Salad with mint and Marsala

By Maria Teresa Jorge
January 22, 2010
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Author Notes: I got a box of blood oranges and thought what to make with so many oranges. So I came up with this refreshing orange salad that is quite nice to serve for a dinner party.Maria Teresa Jorge

Serves: 6

  • 8 blood oranges or normal oranges
  • 1 cup freshly squeezed ornage juice
  • 20 fresh Mint leaves
  • 1/4 cup fine sugar
  • 3 tablespoons Marsala
  1. With a pairing knife, peel the oranges cutting right down to the flesh and removing all the white pith.
  2. Hold the orange in your hand and cut through between each membrane to remove the orange without any skin. Reserve in a bowl.
  3. Make the orange juice and sieve it.
  4. In a pan add the Marsala and the sugar and bring to a boil. reduce heat and simmer for 2 minutes. Add the orange juice and reduce to half. Allow to cool.
  5. Cut the mint leaves in thin strips, add to the oranges. Add the orange marsala juice, mix well and let macerate 1 hour.

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