Marinated Oranges - cooking recipe

Ingredients

6 ripe navel oranges
1 orange, zest of
2 tablespoons granulated sugar
1/2 lemon, juice of
3 tablespoons triple sec or 3 tablespoons Grand Marnier

Preparation

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.
Sprinkle the slices with orange zest, sugar, lemon juice and Triple Sec. Baste fruit with liquid.
Cover, and refrigerate for at least 4 hours or overnight. Baste or gently toss periodically. Serve chilled.