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330g (1½ cups) sugar
250ml (1 cup) water
60ml (¼ cup) brandy
2 tablespoons Grand Marnier (or Cointreau)
Serving size: Serves 4
Cooking time: Less than 30 minutes
1. With sharp serrated knife, cut skin and white pith from oranges. Cut deep enough to allow orange flesh to show. Cut in a sawing motion around orange.
2. Cut oranges into segments between the membranes; do this over a bowl, so that no juice is lost. Squeeze remaining portion of orange over bowl to extract remaining juice.
3. Place sugar and water into pan, stir over low heat until sugar is dissolved. Bring to boil, boil uncovered for 2 minutes, Allow to cool, then add brandy and Grand Marnier; mix well. Pour over orange segments.
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