Total TimePrep: 35 min. + chilling
- 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
- 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.
Editor's NoteTo toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Nutrition Facts1 serving: 234 calories, 2g fat (1g saturated fat), 0 cholesterol, 21mg sodium, 55g carbohydrate (49g sugars, 5g fiber), 3g protein.
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Mar 26, 2018
I haven't tried this yet, but since I host 3 or 4 brunches during the year for 10 to 12 church friends, I intend to put this in my brunch file. I do wonder, however why the extra sugar? I believe that the orange marmalade would make this dish sweet enough. I may give it a try and just omit the extra sweetness.
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
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.