Oranges in Cointreau

I always think oranges are at their best during the winter months and this simple recipe of sliced oranges laced with Cointreau and topped with a dollop of cream makes it just that little bit special.

Oranges in Cointreau

4 servings
  • Preparation time: 20 minutes
  • Refrigeration time: At least 6 hours or overnight

  • Ingredients
  • 4 juicy oranges
  • 3 tbsp Cointreau
  • 170 ml (6 fl oz) double cream/whipping or heavy cream (¾ cup)
  • 1 tsp icing/powdered sugar, sifted


  • Method
  • Grate zest from 1 orange and set aside.

  • Cut off the top and bottom from the oranges. Remove all the peel and white pith.

  • Now cut the flesh into thin rounds, reserving any juice.

  • Either put the oranges in one large glass serving bowl or divide amongst four individual ones and then pour over the reserved juice.

  • Add 2 tbsp of the Cointreau evenly over the oranges.

  • Cover and refrigerate for at least 6 hours or overnight.

  • Whip the cream until it is just thick. Then whip in the remaining Cointreau, three-quarters of the orange zest and the icing/powdered sugar.

  • For those oranges in individual bowls, swirl a dollop of cream on the top. For the oranges in the larger bowl serve the cream as an aside.

  • Scatter the remaining orange zest over the cream.
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Updated: February 11, 2020

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