Instructions: * Note: Using Valencia oranges is the Spanish tradition, but navel oranges are preferable because theyre seedless.

Place the sugar, water, orange juice and marmalade in a small saucepan. Bring to a boil. Cook until the mixture is syrupy, 3 to 4 minutes. Remove from the heat. Stir in the zest and vanilla.

To remove the rind from the oranges, cut a flat top and bottom on each orange. Set each orange on a cutting board. Use a sharp knife to cut the rind from each orange, working from top to bottom, slicing away all the rind and pith, going right to flesh.

Cut the oranges crosswise into 1/3-inch thick slices. Place in a bowl. Add the syrup and coat the slices. Refrigerate the oranges at least 4 hours or overnight.

Serve the oranges chilled or at room temperature. Just before serving, thinly slice the mint leaves and sprinkle over the oranges.

This recipe yields 6 servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.