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