Orange Syrup Recipes

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ORANGE SYRUP



Orange Syrup image

This syrup can be poured over French toast or pancakes as an alternative to maple syrup.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 5

1 cup sugar
1/2 cup water
3/4 cup freshly squeezed orange juice
1 tablespoon cornstarch
2 tablespoons unsalted butter

Steps:

  • Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil; stir until sugar has dissolved. Combine juice and cornstarch in a bowl; pour into sugar syrup. Simmer gently until thick, 6 to 8 minutes. Add butter; stir until it melts. Serve warm.

ORANGES IN SYRUP



Oranges in Syrup image

Provided by Food Network

Categories     dessert

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 4

4 oranges, supremed
1 cup sugar
1 1/2 cups water
1 teaspoon rosewater

Steps:

  • Place orange segments in a decorative glass dish and chill in refrigerator.
  • In a small saucepan, combine sugar and water and bring to a boil. Stir occasionally while boiling until mixture is the consistency of a thin syrup. Remove from the heat. Add rosewater and stir to combine.
  • Pour syrup over the orange segments and chill until ready to serve.

SLICED ORANGES IN SYRUP



Sliced Oranges in Syrup image

Make and share this Sliced Oranges in Syrup recipe from Food.com.

Provided by littlemafia

Categories     Dessert

Time 25m

Yield 2 serving(s)

Number Of Ingredients 3

1/2 cup water
1/3 cup sugar
3 seedless oranges

Steps:

  • Cut thin slivers of peel from 1 orange. Don't cut into white membrane.
  • Cover peel with boiling water; let stand 5 minutes. Drain.
  • Heat orange peel, water and sugar to boiling; simmer uncovered until slightly thickened, 10 to 15 minutes. Cool.
  • Cut oranges into slices.
  • Pour syrup over slices; cover and refrigerate.
  • Garnish with sprig of mint if desired.

JULIE GOODWIN'S ORANGE SYRUP CAKE



Julie Goodwin's Orange Syrup Cake image

From her original cookbook - I love syrup cakes. This one is my families favourite and I had to share!

Provided by cookingpompom

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 9

250 g butter
200 g caster sugar
1 tablespoon grated orange zest
4 eggs
1 2/3 cups self raising flour
1 teaspoon ginger powder
syrup
1 cup caster sugar
1 cup fresh orange juice

Steps:

  • Beat the butter and sugar until fluffy and light. Add the zest and eggs one at a time, beating well after each addition.
  • Sift the flour and ginger. Fold into the creamy mix.
  • Pour batter into a greased and lined 26 cm spring form tin.
  • Bake at 150oC for 50-60 minutes (or until cooked when tested).
  • Meanwhile, when the cake is cooking: place the syrup ingredients in a saucepan. Dissolve the sugar over a low heat. Increase the heat to high and bring to a boil. Skim off any scum that arises. Reduce heat slightly and simmer for 10 minutes (you should have just over a cup of syrup).
  • Remove the cake from the oven when cooked, pierce the top of the cake all over with a skewer, carefully pour the syrup all over the cake. Leave to cool completely.
  • Remove the cake from the pan and slice into wedges.

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