New This Month

Macerated Citrus

Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.

  • Servings: 8

Source: Martha Stewart Living, February 2003


  • 4 navel oranges
  • 2 ruby red grapefruit
  • 2 white grapefruit
  • 1/3 cup Grand Marnier or orange juice
  • 1/4 cup sugar
  • 1/4 cup dried cranberries


  1. Using a sharp paring knife, remove peel and pith from all citrus, following the curve of the fruit. Cut between the membranes to remove whole segments. In a large bowl, toss fruit with liqueur and sugar; let macerate in the refrigerator at least 1 hour or overnight. Just before serving, sprinkle in cranberries.

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