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Sparkling Oranges

We were living in Texas when I found the recipe for this simple yet elegant salad. I was thrilled— we had a surplus of fresh oranges! All you do at the last minute is garnish and serve. —Janie Bush, Weskan, Kansas
  • Total Time
    Prep: 35 min. + chilling
  • Makes
    8 servings


  • 1/2 cup sugar
  • 1/2 cup orange marmalade
  • 1 cup white grape juice
  • 1/2 cup lemon-lime soda
  • 8 large oranges, peeled and sectioned
  • 3 tablespoons slivered almonds, toasted
  • 3 tablespoons sweetened shredded coconut, toasted


  • In a small saucepan over medium heat, combine sugar and marmalade; cook and stir until sugar is dissolved. Remove from heat. Stir in grape juice and soda. Pour over orange sections; toss to coat. Refrigerate, covered, overnight.
  • Using a slotted spoon, remove oranges to a serving dish. Sprinkle with almonds and coconut.
Editor's Note
To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Nutrition Facts
1 serving: 234 calories, 2g fat (1g saturated fat), 0 cholesterol, 21mg sodium, 55g carbohydrate (49g sugars, 5g fiber), 3g protein.

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Average Rating:
  • Ceege
    Mar 26, 2018

    I haven't tried this yet, but since I host 3 or 4 brunches during the year for 10 to 12 church friends, I intend to put this in my brunch file. I do wonder, however why the extra sugar? I believe that the orange marmalade would make this dish sweet enough. I may give it a try and just omit the extra sweetness.

  • caglaser
    Feb 15, 2015

    Elegant looking I wouldn't use quite as much marmalade as that made it really sweet. That was the negative for me

  • cwbuff2
    Nov 1, 2014

    A simple yet elegant salad which, since it can be made ahead, saves time and fuss. Every time I'm planning a holiday brunch, my mind and taste buds turn to this recipe. Highly recommended.