Happy Sunday! I thought I would share with you guys, one of my favorite holiday treats, Champagne Oranges!! As Easter quickly approaches, I am getting a little bummed out that we won’t be able to have our typical, sometimes hectic, “extended” family gathering. I support “Stay Home, Stay Safe” but that doesn’t mean it isn’t bumming me out. So, since my adorable neighbors have a small orange grove, I am definitely going to make sure we have Champagne Oranges. They are a nice refreshing treat, that pairs wonderfully with any brunch! And since it uses minimal champagne in the recipe, the kids think it’s a pretty tasty treat too.
This is a recipe from my mother-in-law. She’s been making them for…I don’t know how many years now. (I will have to ask!) It wasn’t until a few years back that I started helping her. And I am SO glad I did!! Not only did I get the recipe, not that she wouldn’t have given it to me, but when you are making this for a large group of people, you are going to want help!! We always make a double batch, and that is around 30 oranges.
If you aren’t making a double batch, which I imagine no one is this Easter, you can do it yourself. But it will definitely go faster if you have a little help. And pour yourself a mimosa while you prepare it. After all, you have fresh oranges you’re working with.
I really hope you guys try to make these! Keep me posted if you do!
Have a great day,
- 1/2 cup sugar
- 1/2 cup orange marmalade
- 1 1/2 cups champagne
- 10-15 navel oranges, peeled and sectioned
- 1/3 cup slivered almonds
- Combine sugar & Marmalade in small saucepan, cook over medium heat, stirring frequently, until sugar is dissolved.
- Cool slightly.
- Combine marmalade mixture, champagne and oranges into a large bowl. (Champagne gets super fizzy when poured into juice like this)
- Stir gently. Cover and chill for 8 hours.
- Serve in small dishes and garnished with slivered almonds