Blood Oranges with Cointreau

Prepare a few hours in advance to allow the orange slices to macerate then serve at room temperature with vanilla fromage frais or, if you feel rather decadent, crème fraiche is a delicious accompaniment too.

Category:  Desserts  - 


For 3 people


  • 3 or 4 blood oranges
  • 2 tbsp Cointreau
  • 1 tbsp orange flower water
  • 1 tsp caster sugar
  • 1 tbsp fresh mint, finely chopped

Blood Oranges with Cointreau Directions

  1.  1. Slice through each end of the orange and stand, cut side down on a chopping board. Run the blade of a fine, flexible bladed knife between the skin and flesh, removing all the white pith too. Cut into slices across the grain of the fruit and place in a serving dish.

    2. Mix together the Cointreau, orange flower water and sugar, allowing the sugar to dissolve. Pour over the oranges and allow to stand at room temperature for a couple of hours or so. A teaspoon of sugar is just a guide and will depend on personal taste and sweetness of the oranges so taste and add an extra sprinkle if necessary.

    Sprinkle with chopped mint just before serving.