Orange Sauce on Ricotta

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.