Ingredients

¼ cup sugar

1 (12 oz) jar orange marmalade

¼ cup orange liqueur (such as Grand Marnier or Cointreau)

10 large naval oranges, peeled and sectioned

½ pt. fresh raspberries (or more)

Preparation

  1. Cook sugar and orange marmalade in a small saucepan over medium heat, stirring often, until sugar dissolves; allow mixture to cool slightly.
  2. Optional: If the orange sections are large, cut them into 2 or 3 pieces over a large bowl.
  3. Put orange pieces in large bowl. Pour sugar mixture and orange liqueur over oranges and toss gently. Cover and chill 8 hours.
  4. Stir in raspberries. Serve with slotted spoon (unless you want the juicy syrup, which is great).