Sliced Oranges with Cranberry Coulis
Submitted by chali
Fanned orange slices on a pool of silky cranberry coulis spiked with Grand Marnier or Cointreau. A stunning, light fruit dessert that’s as gorgeous as it is refreshing.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minWhen you need a dessert that stops the conversation, this is the one.
Fresh cranberries simmer with sugar, orange juice, zest, and water until they break down into a deep ruby sauce.
Strain it through a fine sieve for a smooth, glossy coulis, then stir in a splash of orange liqueur (Grand Marnier, Cointreau, or triple sec) for a boozy warmth.
Sliced oranges with all the pith removed get fanned out on dessert plates over a pool of that jewel-toned sauce.
It’s light, it’s beautiful, and it takes almost no effort for how impressive it looks.
Chef Tips
- Remove all the white pith from the oranges. It’s bitter and ruins the clean presentation
- Strain the coulis through the finest sieve you have. You want pure, velvety sauce with no pulp or seeds
- Let the coulis cool completely before plating. Warm sauce will make the orange slices look wilted
- Make the coulis a day ahead. The flavors deepen overnight and it gives you one less thing to do before serving
Ingredients
Directions
Simmer the cranberries, sugar, and orange juice uncovered in a medium size saucepan for 15 minutes.
Add the orange zest and water. Simmer uncovered another 15 minutes, stirring occasionally.
Strain the cranberry mixture through a fine mesh sieve. Stir in the liqueur. Let cool to room temperature.
On each of 6 dessert plates, make a pool of the cranberry coulis.
Fan a sliced orange on each cranberry pool; spoon a little more cranberry coulis over the oranges.
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