Marinated Oranges in Grand Marnier Sauce

Did you ever wonder why it's a tradition to give citrus as a Christmas gift? 

It's because citrus fruits are in season in the winter.

This is one of my favorite desserts to make during the winter, when foods are so heavy. It is bright and fresh and the perfect sweet, light ending to a yummy stick-to-your-ribs winter meal.

You will need:

6 oranges (seedless are best)

1 tsp agave (or use honey, if you're into that)

1TBSP water

1/4 tsp cinnamon

2 slices of lemon peel (1-inch long each)

1/4 cup Grand Marnier

First, start by cutting the peel off of the oranges.

Then, while holding the orange over a bowl, cut out each  segment from the oranges.

You want to be sure to catch all of the juice from your oranges because you'll be using it for your sauce in a few minutes.

After you've cut all of the oranges into segments, squeeze what is left of the oranges (I refer to it as the carcass, but you can call it whatever you like) into the same bowl. You want to get as much juice as you can because the sauce is going to reduce quite a bit when you cook it.

Once you've completed your work with the oranges, drain out any juice so that you can use it in your sauce.

Now it's time for the best part - the sauce!

In a small saucepan, combine the water, Grand Marnier, honey or agave, cinnamon, and lemon peel. Add all of the juice you drained out of the oranges.

Be careful to only get the yellow part of the peel. The white pith is really bitter.

Boil over medium heat until the liquid reduces by half. This should take about 3 minutes and you'll know it's done because it will look syrupy.

As I mentioned above, this makes a great light dessert after a big winter meal. You can also make this with grapefruit or you can combine oranges and grapefruit together.