Honey Brandy Oranges Recipes

BRANDIED ORANGES

Steps:

• Peel oranges leaving no white pith.
• Slice crosswise into thin slices, or cut into segments and place in a serving bowl.
• Stir sugar and water together over a low heat until disolved and then boil for 2mins.
• Cool, add Brandy and Grand Marnier or Contreau.
• Pour over prepared oranges.
• Serve at room temperature with whipped cream and/or ice cream.
• Can be made ahead, (I have done this 2 - 4 days ahead) and stored in fridge. Bring to room temp to serve or if preferred serve chilled.

HOT BUTTERED ORANGE BRANDY

Steps:

• In a container that will hold 2 cups final hot liquid and pour easily, add together the brown sugar, butter, and spices.
• Stir in the warm water.
• Cook for about 2 minutes full power in the microwave, or until steaming hot.
• Stir in the Orange Brandy.
• Serve in cocktail glasses garnished with an orange slice.

ORANGES IN SPICED HONEY

Steps:

• Zest one of the oranges and set the zest aside. Working with one orange at a time, cut a 1/4 inch off of the bottom and top of an orange. Stand the fruit cut-side down on a cutting board, and working from top to bottom, cut away the peel and pith. Working over a bowl, cradle the orange in one hand and cut along both sides of each membrane through to the center, releasing the segments into the bowl. (If you can't get whole segments, that's okay.) Squeeze the remaining membrane over a second bowl to release any juices; add the juices that have collected with the orange segments. Repeat with the remaining oranges.
• Melt the butter over medium heat in a medium skillet. Stir in the cinnamon stick and a pinch of cayenne and cook until aromatic, about 1 minute. Add the orange juice, zest and honey and bring to a simmer. Cook, uncovered, swirling occasionally, until the liquid thickens to a glaze, about 7 minutes more. Add the orange segments and cook until just warmed. Remove from the heat and discard the cinnamon stick. Spoon over toasted waffles, pancakes or French toast.

BRANDIED ORANGE AND CRANBERRY SAUCE

Steps:

• In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
• To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
• Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
• Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.