Broiled Citrus Salad with Cointreau and Brown Sugar

This tart dish is a great contrasting flavor for other brunch dishes, such as Scrambled Eggs with Smoked Salmon.


  • 2 quarts jarred citrus salad, drained
  • 3 ounces Cointreau or other orange liqueur
  • 1/3 cup brown sugar (3 handfuls)
  • Several sprigs fresh mint, for garnish


Arrange drained citrus in a casserole dish. Douse fruit with liqueur. Top fruit with three handfuls of brown sugar, sprinkled evenly over the top.

Place casserole under a hot broiler six inches from heat source for 7-8 minutes, until sugar just begins to brown and bubble.

Garnish warm casserole with torn or chopped fresh mint leaves and serve.

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Rachael Ray