Macerated Oranges

Based on Marcella Hazan’s Macerated Fruits

Ingredients:

6 sweet oranges

Peel of 1 lemon, grated

3 tablespoons sugar

Juice of ½ lemon

1 tablespoon fresh grated ginger

Directions:

Using a sharp paring knife, peel 4 of the 6 oranges including the white pith. Reserve the peels for candied orange peel or drying for potpourri. 

Cut the peeled oranges into slices less than ½ inch thick. Pick out any seeds. Place the slices into a platter or serving bowl and sprinkle with the grated lemon peel and ginger. 

Juice the remaining 2 oranges and add to the bowl with the fruit. Add the lemon juice and toss gently, being careful not to break up the orange slices. 

Cover and refrigerate for at least 4 hours before serving.