By I made flour tortillas at 4 AM — not for the bakery (Sofia makes those now) but for myself, at home, standing at the counter in the dark kitchen, rolling and pressing and cooking on the comal, the same movements Rosa made, the same sounds, the same smell. The tortillas are not work. The tortillas are the compass. They point me home.
After a morning like that — hands moving on their own, the comal warm, the kitchen dark and full of memory — I find I want to keep that feeling going into the day with something just as unhurried and elemental. These marinated oranges ask almost nothing of you: a little slicing, a little patience, a bowl left to rest. They’re the kind of thing Rosa would have set out without ceremony, because the season called for it, because they were there, because simple things deserve to be made.
Marinated Oranges
Prep Time: 10 min | Cook Time: 0 min | Total Time: 1 hr 10 min (includes marinating) | Servings: 4
Ingredients
- 4 large navel oranges, peeled and sliced into rounds
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 tablespoon fresh mint leaves, torn (optional)
- Pinch of flaky sea salt
Instructions
- Slice the oranges. Peel the oranges, removing as much of the white pith as possible, then cut them crosswise into 1/4-inch rounds. Arrange in a shallow dish or bowl.
- Make the marinade. In a small bowl, whisk together the honey, lemon juice, cinnamon, and cardamom until smooth and combined.
- Coat and rest. Drizzle the marinade evenly over the orange slices. Turn the slices gently to coat. Cover and refrigerate for at least 1 hour, or up to 8 hours, to allow the flavors to meld.
- Finish and serve. Before serving, scatter torn mint leaves over the top if using, and finish with a small pinch of flaky sea salt. Serve chilled, straight from the dish.
Nutrition (per serving)
Calories: 110 | Protein: 1g | Fat: 0g | Carbs: 28g | Fiber: 3g | Sodium: 40mg