Broiled Citrus Salad with Cointreau and Brown Sugar

• 2 quarts jarred citrus salad, drained
• 3 ounces Cointreau or other orange liqueur
• 1/3 cup brown sugar, 3 handfuls
• Several sprigs fresh mint, for garnish

1. Arrange drained citrus in a casserole dish.
2. Douse fruit with liqueur.
3. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top.
4. Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble.
5. Garnish warm casserole with torn or chopped fresh mint leaves and serve.

salad, brown sugar, mint

Taken from www.foodnetwork.com/recipes/rachael-ray/broiled-citrus-salad-with-cointreau-and-brown-sugar-recipe.html (may not work)