Sparkling Oranges Recipe

4.5 2 2
Sparkling Oranges Recipe
Sparkling Oranges Recipe photo by Taste of Home
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Sparkling Oranges Recipe

Read Reviews
4.5 2 2
Publisher Photo
We were living in Texas when I found the recipe for this simple yet elegant salad. I was thrilled— we had a surplus of fresh oranges! Since it's prepared ahead, there's no last-minute fuss. —Janie Bush, Weskan, Kansas
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling

Ingredients

  • 1/2 cup sugar
  • 1/2 cup orange marmalade
  • 1 cup white grape juice
  • 1/2 cup lemon-lime soda
  • 8 large oranges, peeled and sectioned
  • 3 tablespoons slivered almonds, toasted
  • 3 tablespoons sweetened shredded coconut, toasted

Directions

In a small saucepan over medium heat, combine sugar and marmalade; cook and stir until sugar is dissolved. Remove from heat. Stir in grape juice and soda. Pour over orange sections; toss to coat. Refrigerate, covered, overnight.
Using a slotted spoon, remove oranges to a serving dish. Sprinkle with almonds and coconut. Yield: 8 servings.
Editor's Note: To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Originally published as Sparkling Oranges in Country Woman Christmas Annual 1998, p12

Nutritional Facts

1 serving: 234 calories, 2g fat (1g saturated fat), 0 cholesterol, 21mg sodium, 55g carbohydrate (49g sugars, 5g fiber), 3g protein.

  • 1/2 cup sugar
  • 1/2 cup orange marmalade
  • 1 cup white grape juice
  • 1/2 cup lemon-lime soda
  • 8 large oranges, peeled and sectioned
  • 3 tablespoons slivered almonds, toasted
  • 3 tablespoons sweetened shredded coconut, toasted
  1. In a small saucepan over medium heat, combine sugar and marmalade; cook and stir until sugar is dissolved. Remove from heat. Stir in grape juice and soda. Pour over orange sections; toss to coat. Refrigerate, covered, overnight.
  2. Using a slotted spoon, remove oranges to a serving dish. Sprinkle with almonds and coconut. Yield: 8 servings.
Editor's Note: To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Originally published as Sparkling Oranges in Country Woman Christmas Annual 1998, p12

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Reviews forSparkling Oranges

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MY REVIEW
caglaser User ID: 3870171 220604
Reviewed Feb. 15, 2015

"Elegant looking I wouldn't use quite as much marmalade as that made it really sweet. That was the negative for me"

MY REVIEW
cwbuff2 User ID: 5946195 23150
Reviewed Nov. 1, 2014

"A simple yet elegant salad which, since it can be made ahead, saves time and fuss. Every time I'm planning a holiday brunch, my mind and taste buds turn to this recipe. Highly recommended."

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