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Special Oranges

Special Oranges

  • Prep

    15 m
  • Ready In

    15 m
ENSOLETTE

ENSOLETTE

These oranges involve no cooking, few ingredients and next to no work. Served by my great-grandmother at every Christmas gathering, these are one of the few traditions I take from my father's family. Using macadamia nut oil in place of the olive oil is also a good flavor combination.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 42.6 g
  • 66%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 49 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Trim the stem ends and bottoms off of the oranges, and slice each one into thin rings. Cut a small notch in the peel of each slice so that the slices can be peeled and eaten more easily.
  2. Arrange the orange slices in a single layer on serving platters. Drizzle olive oil over each slice and use your fingers to rub it into the oranges. Garnish with a light dusting of paprika and season each slice with a little salt and pepper.
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Reviews

north
17

north

12/25/2007

This did not go over well at all at my dinner for husband's clients on the 22nd....

BigShotsMom
1

BigShotsMom

2/5/2014

I was surprised to like this way of eating an oranges as much as I did. The flavors didn't seem like they should work but they do. I think I would slice the orange, peel it and remove any excess pith. It would make eating less mesy.

Judy M.
0

Judy M.

3/22/2013

I liked this recipe, the combination seemed odd to me but I ended up liking it. I didnt measure how much olive oil I used, I just drizzled some onto the oranges. Next time, I'm going to remove the entire peel from the oranges, having them on made them messier to eat.

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