AuthorMarla Meridith
10 navel oranges (or any seedless variety)
Cointreau (or Grand Marnier) liquer
seeds from 1 pomegranate
a few fresh mint leaves for garnish
Yogurt Sauce
1 cup unsweetened coconut yogurt
1 tsp ground cinnamon
3 tbsp pure maple syrup (or to taste)
1
Slice the rinds off the oranges and discard. Cut the oranges into 1/4 inch slices. Place on a serving platter. Top with pomegranate seeds and drizzle the fruit with Cointreau. Garnish with fresh mint leaves. Serve with chilled Coconut Yogurt Sauce.
Yogurt Sauce
2
Combine the yogurt with the cinnamon and maple syrup. Serve with chilled Coconut Yogurt Sauce.
Ingredients
10 navel oranges (or any seedless variety)
Cointreau (or Grand Marnier) liquer
seeds from 1 pomegranate
a few fresh mint leaves for garnish
Yogurt Sauce
1 cup unsweetened coconut yogurt
1 tsp ground cinnamon
3 tbsp pure maple syrup (or to taste)
Directions
1
Slice the rinds off the oranges and discard. Cut the oranges into 1/4 inch slices. Place on a serving platter. Top with pomegranate seeds and drizzle the fruit with Cointreau. Garnish with fresh mint leaves. Serve with chilled Coconut Yogurt Sauce.
Yogurt Sauce
2
Combine the yogurt with the cinnamon and maple syrup. Serve with chilled Coconut Yogurt Sauce.
