Spicy Spiked Holiday Dessert Oranges

Using the leftover syrup from Spiced Candied Orange Peel and a bit of orange liqueur, you can turn plain orange sections into an elegant and delicious holiday dessert.

Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Author Laura


  • 4 oranges left over from Spiced Candied Orange Peel, quartered and each quarter cut (horizontally) into thirds, making bite-sized chunks
  • Leftover syrup from Spiced Candied Orange Peel
  • 2 tablespoons orange liqueur, such as Grand Marnier or Cointreau
  • 1/2 pomegranate, seeds only


  1. Pour the leftover syrup from Spiced Candied Orange Peel over the orange chunks. If the syrup has cooled to the point where it no longer pours easily, warm it on the stove or in the microwave to make it pourable. Add the orange liqueur and mix the oranges, syrup, and liqueur together. Refrigerate  in a tightly closed container until ready to serve. 

  2. Pour the oranges and their juices (including the syrup and liqueur) into a serving bowl.

  3. Separate the pomegranate seeds from the membrane by submerging the half a pomegranate in a bowl of cool water. Gently work the seeds out with your hands. They will fall to the bottom of the bowl and you can then scoop them out. Sprinkle the pomegranate seeds on top of and around the orange chunks. 

Recipe Notes

As the orange chunks marinate, some of their juices will mix with the leftover syrup and liqueur. That means you will likely have more liquid after a day or two than you had initially. Also, the orange juice thins out the syrup, which is rather thick when cooled.