Sparkling Oranges Recipes

SPARKLING ORANGES

Steps:

• Using a very sharp 5-hole zester, remove zest from 6 of the oranges. Bring 1 cup water to a boil in a small saucepan, add zest, and boil 30 seconds. Pour zest through a strainer into a bowl and return orange water to saucepan. Rinse zest with cold water and set aside.
• Add sugar to orange water and bring to a simmer over medium-high heat. Lower heat to medium (adjust to maintain an active simmer) and add cinnamon sticks, cloves, star anise, and vanilla bean. Simmer 10 minutes. Add zest, remove from heat, and let cool 30 minutes.
• Meanwhile, cut a thin slice from each orange bottom so oranges stand upright on your cutting board. With a very sharp, smooth-bladed paring knife, slice off peels and thick white pith from oranges. Cut oranges crosswise into 1/4-in.-thick slices, removing seeds and discarding any fibrous ends.
• Remove spices from syrup (reserve for garnish, if you like) and add lemon juice. Cover bottom of a large, shallow glass serving dish (13- by 9-in. is ideal) with a layer of orange slices and sprinkle on 1 1/2 to 2 tbsp. of syrup and several pomegranate seeds. Repeat layering with oranges, syrup, and pomegranate seeds until all oranges are used. Pour any remaining syrup over oranges. Just before serving, top with prosecco and garnish with reserved whole spices, if you like.
• Note: Nutritional analysis is per serving.

SPARKLING ORANGE WATER

Steps:

• Mix juices and water.
• Pour over ice and garnish with lime.

SPARKLING BLOOD ORANGE JUICE

Steps:

• Juice blood oranges and pour into a pitcher. Add sugar, stirring until completely dissolved.
• Fill individual glasses half-full with sweetened blood orange juice. Top off each glass with club soda.

SPARKLING ORANGE CREAM PIE

Steps:

• Pour reserved mandarin orange juice into a measuring cup. Add enough water to make 3/4 cup. Bring juice mixture to a boil in a saucepan.
• Pour orange-flavored gelatin into a small bowl. Stir in boiling juice mixture until dissolved. Chill until slightly cooled, about 10 minutes.
• Stir orange soda gently into gelatin mixture. Measure out 1/2 cup gelatin mixture into a bowl. Whisk in whipped topping until smooth. Pour into crust.
• Refrigerate crust until topping is cool, about 15 minutes. Arrange mandarin orange segments on top of the crust. Chill again, about 10 minutes.
• Spoon remaining gelatin mixture over the orange segments and refrigerate until firm, about 3 hours.

SPARKLING ORANGES

Steps:

• In a small saucepan over medium heat, combine sugar and marmalade; cook and stir until sugar is dissolved. Remove from heat. Stir in grape juice and soda. Pour over orange sections; toss to coat. Refrigerate, covered, overnight., Using a slotted spoon, remove oranges to a serving dish. Sprinkle with almonds and coconut.

CHAMPAGNE ORANGES

Steps:

• Combine the marmalade and sugar in a small saucepan. Mix well, place over low heat and cook, stirring, until the sugar dissolves.
• Cut the peel from the oranges, cut into slices and then quarter each slice, removing the white center pith from each. Put into a medium bowl.
• Pour the sugar/marmalade mixture and Champagne or grape juice over the sliced oranges. Refrigerate for 8 hours.
• Sprinkle with almonds before serving and add a sprig of mint.