Moroccan orange slices

Moroccan orange slices with golden sultanas
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Dessert
  • African & Caribbean
  • 15 minutes or less

This low-calorie dessert is quick and easy, and best eaten freshly made.

Chef

Lizzie Morey
Lizzie Morey

For a stronger mint flavour, chop the mint leaves and add them to the juice mix.

Ingredients

4 ripe oranges

1 lemon, zest and juice of half

1 teaspoon caster sugar

pinch of ground cinnamon

30g golden sultanas

To serve

fresh mint leaves

Method

  1. Step 1

    Prepare the oranges by trimming off the top and bottom of the oranges. Then peel, removing all the white pith, over a bowl to catch any juice. Once peeled, slice the oranges crosswise into about 5 slices of about 1cm thick. Set slices aside in a separate bowl.

  2. Step 2

    In the bowl with any juice collected, add the lemon juice, sugar and cinnamon and whisk until the sugar has dissolved.

  3. Step 3

    Pour this mix over the orange slices and gently turn slices to coat them. Cover and put in the fridge for 15 minutes.

  4. Step 4

    Put the sultanas into your empty used bowl (don’t waste any juice that may be left). Cover with a little lukewarm water, soak for 10 minutes, then drain.

  5. Step 5

    When ready to serve, arrange the orange slices onto plates and sprinkle over the sultanas. Decorate with a couple of mint leaves.

Food facts

Sugar is the main source of carbohydrate in this recipe, and the value has been provided for those trained in insulin adjustment.

This recipe is low in potassium, when following quantities and serving sizes given, so is suitable if you have been advised to reduce the amount of potassium in your diet. This recipe is also low in phosphate.

This recipe is low in protein and suitable as an occasional treat for those advised to eat less protein.