Best 12 Oranges In Spiced Honey Recipes

SPICED FRESH ORANGE AND HONEY SORBET

Steps:

• Combine first 8 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is thick and mixture is reduced to 2 cups, about 12 minutes. Discard bay leaf; cool syrup.
• Strain syrup into medium bowl. Add orange juice and lemon juice. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.

SPICED LAMB SHANKS WITH ORANGE AND HONEY

Steps:

• Cook the lamb shanks: Season shanks generously with salt and pepper. Transfer to a large pot and add cumin seed, fennel seed, coriander seed, onion, cloves, thyme and bay leaf. Pour in enough water to cover shanks, place pot over high heat and bring to a boil. Put on the lid, reduce to a simmer and cook for 1 to 1 1/2 hours, until meat is very tender when probed with the tip of a paring knife.
• Remove shanks from pot and place on a baking sheet to cool. Strain the broth into a bowl, and skim off any rising fat. Measure 4 1/2 cups broth and set aside. When shanks are cool enough to handle, gently remove the bone from each with your hands, leaving the meat in one or two large pieces.
• Make the sauce: In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and slightly browned. Add garlic, saffron, cayenne, tomato paste and honey and stir to incorporate.
• Add orange zest, orange juice, broth and wine to the pot, and bring to a boil. Turn heat to a brisk simmer and return the meat to the pot. Simmer for 20 minutes, until broth has reduced by an inch or so. Taste broth and adjust seasoning. Add arrowroot mixture and cook for a minute or two, until slightly thickened.
• Meanwhile, cook the vegetables: In a separate pot, melt butter over medium heat. Fill the pot with 1 inch of water. Add carrots and turnips, salt lightly, cover and turn heat to high. Cook for 10 minutes, or until probed with the tip of a paring knife.
• To serve, transfer meat and sauce to a large, deep platter or serving dish. With a slotted spoon arrange vegetables around the meat. Sprinkle with parsley, mint, dill and basil.

CITRUS SALAD WITH SPICED HONEY

Steps:

• Bring first 6 ingredients and 1/2 cup water to a boil over medium-high heat. Boil, stirring often, 1 minute. Remove from heat, and let stand 30 minutes.
• Meanwhile, peel oranges, next 3 ingredients, and, if desired, kumquats. Cut away bitter white pith. Cut each fruit into thin rounds. Arrange on a serving platter, and sprinkle with pomegranate seeds.
• Pour honey mixture through a fine wire-mesh strainer, discarding solids. Drizzle fruit with desired amount of spiced honey; reserve remaining for another use (such as flavoring iced tea). Top with a drizzle of olive oil, a handful of mint leaves, and sea salt.
• *Pink or red peppercorns may be substituted.
• Note: Salad may be made up to a day ahead. Prepare as directed; cover and chill up to 24 hours.

ORANGE TEA WITH HONEY

Steps:

• In a medium saucepan, add the tea bags and water. Steep the tea bags for 3 minutes and then remove them from the pan. Stir in the orange blossom water and honey. Add the juice of the orange and lemon, as well as the peels. Bring to simmer and simmer for 10 minutes.
• Serve the tea in warm mugs with pieces of the orange and lemon peel as garnish.

FRESH ORANGE SLICES WITH HONEY AND CINNAMON

Steps:

• Using small sharp knife, cut off peel and white pith from oranges. Thinly slice oranges into rounds. Arrange orange slices in shallow bowl. Combine honey, cinnamon stick, and orange flower water in heavy small saucepan. Stir over low heat until mixture comes to simmer, about 2 minutes. Pour hot syrup over oranges. Cool. (Can be prepared 1 day ahead. Cover and chill.) Sprinkle almonds over oranges. Serve cold or at room temperature.
• A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.

ORANGE-SPICED CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

SPICED ORANGES

Steps:

• Place orange slices in a large stainless-steel saucepan; cover with cold water. Simmer until skins are tender, about 1 1/4 hours.
• Remove oranges with a slotted spoon; place in a colander to drain. Discard water.
• Combine sugar and vinegar in the same saucepan; stir over low heat. Bring to a boil. Add spices; simmer 10 minutes.
• Add oranges and simmer, covered, for 40 minutes, or until skins are translucent. Cool.
• Layer oranges in sterilized jars, cover with syrup, and seal. The oranges can be used right away, but the flavor will be improved by waiting 4 to 6 weeks.

SPICY ORANGE MARINADE

Steps:

• Mix all ingredients and pour over chicken or fish to marinade.
• For full saturation, prick chicken with fork prior to marinating.
• If desired, reserve some of the sauce to pour over chicken when served.

SPICE ROASTED FRUITS WITH HONEY & ORANGE SAUCE

Steps:

• The day before: tear the bay leaves and break the cinnamon into two or three pieces to release the oils and perfumes. Split the vanilla pod in half and scrape out the seeds with the back of a knife. Mix with the star anise seeds and the pepper, orange zest and juice, honey and sugar to make a sauce. Cover and chill until ready to serve.
• Half an hour before serving: Preheat the oven to 200C/gas 6/fan 180C. Cut the peaches or nectarines in half and remove the stones. Halve the figs. Put the peaches or nectarines skin-side down in a large baking dish or a roasting tray with sides. Pour the spicy sauce over the fruit and dot with the butter.Roast in the oven for 10 minutes, add the figs and baste the fruits with a large spoon.Roast for 15 minutes more, basting at least three times, until the fruits are tender. Serve with crème fraîche and macaroons or amaretti biscuits to soak up all the lovely juices.

ORANGE SPICED CHICKEN

Steps:

• To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice.
• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken in a 9x13 inch baking dish and pour marinade evenly over all.
• Bake in the preheated oven for 45 minutes, basting often.

FRESH ORANGE SLICES WITH HONEY AND CINNAMON

Steps:

• Using small sharp knife, cut off peel and white pith from oranges.
• Thinly slice oranges into rounds.
• Arrange orange slices in shallow bowl.
• Combine honey, cinnamon stick, and orange flower water in heavy small saucepan.
• Stir over low heat until mixture comes to simmer, about 2 minutes.
• Pour hot syrup over oranges.
• Cool.
• (Can be prepared 1 day ahead. Cover and chill.) Sprinkle almonds over oranges.
• Serve cold or at room temperature, with a dollop of yoghurt or sour cream on the side, if desired.
• *A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.

ORANGE SPICED ALMONDS

Steps:

• In a small bowl, combine the sugar, orange zest, cinnamon, allspice and ginger. In a small bowl, beat egg white and orange juice. Add almonds; stir to coat. Sprinkle sugar mixture over almonds; mix well. Spread in a single layer on a baking sheet. Bake at 300° for 20 minutes. Remove to waxed paper to cool.