Spiced Oranges Recipes

MOROCCAN SPICED ORANGES

Steps:

• Combine first 6 ingredients in a medium bowl, tossing to combine.
• Cover and chill 20 minutes.
• Garnish with cinnamon if desired.
• Serve over ice cream for dessert.

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.

SPICED ORANGES

Steps:

• Peel oranges, removing all pith. Slice thickly and arrange in shallow dish.
• Place orange juice, sugar, zest and Ras el Hanout in saucepan and bring to boil stirring to dissolve sugar.
• Boil for about 5-10 minutes to reduce and thicken syrup.
• Remove from heat, add rose water then cool.
• Pour syrup over orange slices.
• Serve cold.

SPICED ORANGES WITH CARAMEL SAUCE

Steps:

• In a 4 cup glass measuring cup combine the brown sugar, heavy cream and light corn syrup. Set aside in microwave until later.
• To cut oranges into supremes: remove rind and pith. Over a bowl to catch the juices, cut in between skins to release supremes. Squeeze juice from skins over supremes and toss with a bit of cardamom to taste. Set supremes in 4 dessert bowls.
• When ready to eat microwave brown sugar mixture, uncovered at full power for 2 minutes. Whisk to blend, and cook 1 minute more until a bit thickened. Remove from heat and stir in butter. Immediately pour over oranges and garnish with pistachios. Sauce will thicken as it cools. Leftovers can be kept in the fridge for a week. To soften, microwave 30 seconds to a minute, uncovered.

SPICED ORANGE SLICES

Steps:

• Cut oranges into slices about 1/4 inch thick.
• Remove seeds.
• Mix flour, crumbs, sugar, and allspice.
• Dip oranges into mixture.
• Coat evenly.
• Brown on both sides in butter.

LARRA'S BAKED SPICED APPLES AND ORANGES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit.
• Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.

SPICED ORANGE SLICES

Steps:

• 1. Wash and slice oranges into 1/4 inch slices. Cover with water and bring to boil. Simmer 45 minutes. Drain well.
• 2. Mix vinegar, sugar and spices. (put the spices in a cheesecloth bag). Bring to boil and boil 5 minutes. Add well drained slices. Cover and simmer in syrup for 30 minutes. Remove from heat and let stand overnight.
• 3. Remove slices and put into jars. Cook down syrup til slightly thick. Take out spices and pour over orange slices and seal. Makes 3 to 4 pints.Hilda Andrews