Orange Sauce on Ricotta
by Brennans Market Admin
Serving Size: Serves 4
Ingredients
2 Navel Oranges, segmented, juice reserved
1/2 cup Brennan’s Orange Marmalade
2 cups part-skim ricotta cheese
shortbread cookies for serving (optional)
Adapted From: MarthaStewart.com
Description
If ricotta isn’t your thing, serve on top of vanilla or plain yogurt
Preparation
To segment an orange, use a sharp knife to slice off the top and bottom of the orange so it sits level on a work surface. Following its curve, cut away peel and white pith. Holding over a bowl, cut along both sides of each segment (close to membrane) to release. Squeeze membranes to collect additional juice.In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)To serve, divide ricotta among four glasses; top with sauce. Serve with cookies, if desired.