Recipe By : Rachel Coppola
4 blood oranges
1 pint of currants
A few leaves of fresh mint
Slice of top and bottom of oranges with a serrated knife. Shave off the sides bit by bit, then turn the orange on its side and slice into “wheels.” (Alternatively, just peel + separate wedges)
Peel and slice clementines.
Chop mint into tiny pieces. Arrange citrus on plate and top with mint, pomegranate seeds and currants.
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