Marinated Oranges

1. 1

   Using a sharp paring knife, peel the oranges of all rind, pith and inner skin. Cut oranges crosswise into 1/2-inch rounds. Place rounds on a serving platter in one or two layers.

2. 2

   Sprinkle the slices with orange zest, sugar, lemon juice and Triple Sec. Baste fruit with liquid.

3. 3

   Cover, and refrigerate for at least 4 hours or overnight. Baste or gently toss periodically. Serve chilled.

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