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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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