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
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.