Naranjas a la canela--oranges with cinnamon--is a simple version of the macedonia, or fruit salad, of which there are dozens or, more likely, hundreds of varieties in Spain.
This is an easy dessert, if not quite as easy as the name implies. It's actually orange slices in a very light syrup of Cointreau, lemon juice, cinnamon, nutmeg, and a little sugar. It's light and refreshing, and the flavors of orange, bitter orange (from the liqueur), and cinnamon are very Spanish.
This recipe, like that for Isla del Paraíso, is one of the many that Esperanza, my mother-in-law, clipped from Spanish women's magazines over the years.
Here's how to do it:
Ingredients:
6 oranges
1/2 teaspoon of ground cinnamon
a pinch of ground nutmeg
2-3 tablespoons of sugar
1/2 cup of Cointreau
the juice of half a lemon
First peel and slice the oranges, removing any seeds. Do this over a plastic cutting board or plate to catch the juice.
Reserve the orange slices. Put the juice from the board or plate into a small saucepan, along with all of the other ingredients and 1/3 cup of water. Simmer the mixture for 3 minutes. Remove the saucepan from the burner and allow it to cool. (Or chill it in the fridge or freezer if you're in a hurry). Pour the light syrup over the oranges and serve.
Recent Comments