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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
2 blood oranges |
1 teaspoon chopped fresh rosemary |
1 teaspoon butter |
1 cup (about) low-salt chicken broth |
Directions:
1. Preheat oven to 350°F. Cut oranges into 1/16- to 1/8-inch-thick rounds. Arrange orange slices (in layers, if necessary) in 11 x 7 x 2-inch glass baking dish. Sprinkle with salt and rosemary; dot with butter. Pour in enough broth to cover oranges. Cover dish with foil.
2. Place dish in oven; braise oranges until tender and rind looks translucent, about 1 hour. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm and remove from sauce before using.
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