By Mayo Clinic Staff

Dietitian's tip:

One orange provides twice your daily allowance of vitamin C.

Number of servings

Serves 4
  1. Low Sodium
  2. Low Fat


  1. 4 oranges
  2. Zest (outermost skin) of 1 orange, cut into thin strips 4 inches long and 1/8 inch wide
  3. For syrup:

  4. 1 1/2 cups fresh orange juice, strained
  5. 2 tablespoons dark honey
  6. For garnish:

  7. 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau (optional)
  8. 4 fresh mint sprigs


Working with 1 orange at a time, cut a thin slice off the top and the bottom, exposing the flesh. Stand the orange upright and, using a sharp knife, cut off the peel, following the contour of the fruit and removing all the white pith and membrane. Cut the orange crosswise into slices 1/2 inch thick. Transfer to a shallow nonaluminum bowl or dish. Repeat with the remaining oranges. Set aside.

In a small saucepan over medium-high heat, combine the strips of zest with water to cover. Bring to a boil and boil for 1 minute. Drain and immediately plunge the zest into a bowl of cold water. Set aside.

To make the syrup, combine the orange juice and honey in a large saucepan over medium-high heat. Bring to a boil, stirring to dissolve the honey. Reduce the heat to medium-low and simmer, uncovered, until the mixture thickens to a light syrup, about 5 minutes. Drain the orange zest and add to the syrup. Cook until the zest is translucent, 3 to 5 minutes.

Pour the mixture over the oranges. Cover and refrigerate until well-chilled, or for up to 3 hours.

To serve, divide the orange slices and syrup among individual plates. Drizzle each serving with 1 1/2 teaspoons of the orange liqueur, if using. Garnish with the mint and serve immediately.

Nutritional analysis per serving

Serving size: About 1 orange, sliced, with syrup

  • Total carbohydrate 39 g
  • Dietary fiber 4 g
  • Sodium 3 mg
  • Saturated fat 0 g
  • Total fat < 1 g
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Protein 2 g
  • Monounsaturated fat 0 g
  • Calories 183
  • Added sugars 8 g
  • Total sugars 33 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.

Sept. 15, 2018