Best 12 Orange Liqueur Recipes

ORANGE LIQUEUR

Steps:

• Wash the oranges well with soap and water.
• Pare very thinly the bright-colored rind from the oranges (no white).
• Blot the peel on paper towels to remove any excess oil.
• Put the peel in a 4 cup screw-top jar.
• Add 2 cups vodka.
• Close jar.
• Store in a cool, dark place for 2 days or until the vodka has absorbed the flavor.
• Remove the peel and add the remaining vodka, along with the superfine sugar.
• Close the jar and store in a cool dark place at least 1 month to age.

ORANGE LIQUEUR MARINATED STRAWBERRIES

Steps:

• Toss the strawberries with the confectioners' sugar, liqueur, juices, and zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean open with a knife and scrape out the seeds. Add the seeds to the whipping cream in an ice cold bowl and whip the cream to soft peaks just prior to serving. Serve one scoop of ice cream in a martini glass, spoon some marinated strawberries over the ice cream and serve with a dollop of whipped cream on top.;

FRUIT SALAD WITH ORANGE LIQUEUR AND SORBET

Steps:

• Combine fruit in a bowl and douse with liqueur. Toss fruit with liqueur to combine. To serve, top dishes of fruit with scoops of sorbet.

CRANBERRY ORANGE RELISH WITH ORANGE FLAVORED LIQUEUR

Steps:

• In a food processor, grinder, or blender, combine the cranberries, orange and sugar. Blend until evenly chopped.
• Stir in the liqueur and refrigerate for several hours to allow flavors to blend.

ORANGE CREAM LIQUEUR DESSERT

Steps:

• Scoop vanilla ice cream into dessert cups. Top each cup with 1-ounce orange liqueur. Garnish with orange zest and slices of orange.

ORANGE LIQUEUR CAKE

Steps:

• Sprinkle pecans in bottom of a greased and floured 10-inch Bundt pan.
• Set aside.
• Combine remaining ingredients except Glaze in a large mixing bowl.
• Beat 30 seconds at low speed of electric mixer, then 2 minutes at.
• medium speed.
• Pour into prepared pan.
• Bake at 325 degrees for 1 hour or until a wooden pick inserted in.
• center comes out clean.
• Cool in pan 10 minutes; remove and let cool.
• completely on wire rack.
• Using a wooden pick, pierce cake at 1-inch intervals.
• Spoon Glaze over cake.
• Glaze: Melt butter in heavy saucepan.
• Stir in orange juice and sugar.
• Bring to a boil.
• Boil 5 minutes, stirring constantly.
• Remove from heat and stir in orange peel and liqueur.
• Makes 1 1/4 cups.

FRUIT SALAD WITH ORANGE LIQUEUR

Steps:

• Toss fruit together adding banana last to keep from mashing it.
• Sprinkle brown sugar over fruit and toss gently.
• Sprinkle orange liquor over fruit and toss again gently.
• Chill and serve.
• Sprinkle coconut over top if you like.

ROASTED PEPPER TURKEY WITH ORANGE LIQUEUR

Steps:

• Preheat oven to 350 degrees F. Remove the neck and other organs from the turkey cavity and reserve to make stock at a later time. Rinse the turkey in the sink and let the water gush inside the cavity
• Mix all ingredients for the rub together with the Grand Marnier. Spread it over the outside of the turkey, reserving 1 tablespoon. Spoon the 1 tablespoon into the cavity of the turkey. Stuff the cavity with all of the seasoning ingredients.
• Set the turkey in a roasting pan and pour in the wine. Cover the turkey with foil and roast. After 2 hours, uncover turkey and baste with the cooking juices. Continue to baste turkey with the juices every 20 minutes for the next 1 1⁄2 hours, until it is done. Total roasting time should be 3 1⁄2 hours.
• Let the turkey cool for at least 15 minutes before carving.

ORANGE LIQUEUR YAMS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Scrub and dry the potatoes, then prick several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, about 1 hour. Remove and allow to cool briefly.
• Cut the ends off the yams and discard; transfer the yams to a large bowl. Add the honey, melted butter, cardamom, cinnamon, tangerine juice, and orange liqueur to the yams. Beat with a hand-held electric mixer until combined.

ORANGE-VANILLA LIQUEUR

Steps:

• Pare the peel from each orange in a spiral, producing a 1-inch-wide strip; try to get mostly the orange zest and leave most of the white membrane on the fruit.
• Put the peels in a saucepan with the 1 cup water plus the corn syrups and sugar.
• Bring to a boil and let boil, stirring constantly, 8-10 minutes.
• Remove from the heat and add the extracts.
• Let cool to room temperature and add the vodka.
• Pour into a jar or bottle with a tight fitting lid and let stand at least 2 weeks.

CHAMPAGNE PUNCH WITH RASPBERRY & ORANGE LIQUEUR RECIPE - (4.2/5)

Steps:

• Chill the champagne and fruit juice. Mix 3 tablespoons sugar with 2 tablespoons water in a small bowl. Microwave for 1 to 2 minutes, until the sugar dissolves. Pour into a shallow dish. Then mix the remaining 3 tablespoons of sugar with the ground ginger. Place in a separate shallow dish for dipping. In a large punch bowl, mix the champagne, juice and both liqueurs. Garnish with orange slices, raspberries and ginger slices. To serve, dip the rims of the punch glasses into the simple syrup. Then immediately dip them in the ginger sugar. Ladle the punch into the glasses and pass around. Cheers!

ORANGE COFFEE LIQUEUR

Steps:

• 1. Pour half the brandy into a large wide mouthed glass jar with a lid. Stir in sugar. Puncture the oranges with a can opener or skewer and insert a coffee bean into each hole. Put the oranges into the jar; stir well. Pour in remaining brandy. Cover and store in a cool dark place for 60 days, stirring occasionally. Before serving, remove and discard the oranges. The liqueur may be kept at room temperature up to 3 months. Refrigerate it for longer storage. Makes about 6 cups.Season's Greetings