Best 3 Preserved Oranges Recipes
Preserved oranges, a culinary delight with a rich history dating back to ancient civilizations, offer a unique and zesty flavor that adds a touch of sophistication to any dish. Whether you prefer the classic orange peel, the sweet and tangy marmalade, or the versatile candied citrus, there's a preserved orange recipe to suit every palate. Embark on a culinary journey as we explore the world of preserved oranges, discovering the secrets to creating this delectable treat in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
PRESERVED LEMONS, LIMES, AND ORANGES
Steps:
- First, cut off the stem and tail of each piece of citrus.
- Next, slice each piece of citrus twice, 3/4 of the way down from the tops making an X. Do not cut all the way through. (Watch the video to see how to make the slices.)
- Take the first jar, and sprinkle about a tablespoon of salt on the bottom.
- If you want to add any herbs or spices, place them at the bottom of the jar. (Watch the video for an example.)
- Starting with the lemons, fill the cavity of each lemon, one at a time, with salt, and then place the lemon to form a layer into the first jar. After each layer of lemons is placed into the jar, squeeze them in as tight as possible and sprinkle them with salt before proceeding to add the next level of lemons. Repeat the process until you can fit as many lemons as possible in the jar. Be sure to press down on each layer of lemons as you fill the jar. After you have completed filling the jar with lemons, put a lid on the jar.
- While you were packing the jar, the lemons should be releasing juice to be covered with lemon juice. If they are not completely covered, wait a few days. When you check on them, if they are not yet covered with lemon juice, you can add additional lemon juice to make sure all the lemons are submerged under the juice.
- Store jar in a pantry or cupboard, out of direct sunlight, for 30 days.
- Repeat this process with the limes and the mandarin oranges.
- After 30 days, transfer preserved citrus jars to the refrigerator. The preserved citrus will last up to six months while refrigerated.
PRESERVED ORANGES
These have a spiced, very orange flavor, and NOT overly sweet. Can be used as an accompaniment for roasted duck or chicken; a garnish for desserts; eaten with cheese. A slice on a toasted and buttered English muffin is delicious. Modified from a recipe from an Australian News website.
Provided by Kathy228
Categories Oranges
Time 1h10m
Yield 4 pints, 10 serving(s)
Number Of Ingredients 13
Steps:
- Boil WHOLE oranges in salted water until soft. This should take about 25 minutes depending on size of oranges.
- Drain the oranges and cool slightly.
- When cool enough to handle, slice oranges thickly, picking-out and discarding seeds. Set sliced oranges aside.
- Combine SYRUP ingredients in a large pot. Bring to a boil then simmer for 20 minutes. Turn off heat.
- Gently add orange slices to the syrup in the pan. Let stand for 30 minutes.
- Carefully pack into jars, ladling syrup over to cover oranges.
- Adjust caps and water bath process 8 minutes.
Nutrition Facts : Calories 426.4, Fat 0.1, Sodium 699.6, Carbohydrate 109.7, Fiber 2.7, Sugar 106.8, Protein 1
SUNNY SOUTHERN PRESERVED ORANGES
After searching Zaar for recipes to use up or preserve a TON of oranges left over from the holidays I could not find anything that would allow me to use them all. So I used the old fashioned way- digging through those index card boxes that are overflowing with clipped and copied and scribbled recipes saved over years and found this easy way to preserve all those fresh oranges in a yummy syrup. I posted the recipe in a small quantity so that you can use the calculator to adjust for larger amounts.
Provided by Mamas Kitchen Hope
Categories Oranges
Time 1h
Yield 1 pint
Number Of Ingredients 7
Steps:
- Peel oranges and cut in ½ inch slices.
- Place orange slices in a large pot and add 1 cup cold water for each whole orange.
- Cover and let stand for 24 hours.
- After 24 hours bring to a boil, reduce heat and simmer until tender.
- Add sugar and lemon juice and continue to cook until transparent.
- Ladle fruit and syrup in sterilized jars and seal.
- NOTE: This recipe card was really old and handwritten- it did not say to process in a water bath- just 'seal'. Also- the sugar/water ratio can be adjusted weaker or stronger depending on your preference.
- Modern bottling directions: Fill hot, sterilized jars quickly with the hot mixture, leaving 1/2 inch headspace.
- Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any syrup or sugar crystals.
- Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.
Nutrition Facts : Calories 962.2, Fat 0.4, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 248.5, Fiber 9.1, Sugar 235.7, Protein 3.7
Tips for Making Preserved Oranges
- Choose firm, ripe oranges with no blemishes or bruises. - Use a sharp knife to remove the peel from the oranges, being careful not to cut into the flesh. - Remove the pith from the oranges, using a spoon or a sharp knife. - Cut the oranges into slices or quarters, depending on your preference. - Place the orange slices or quarters in a sterilized jar. - Cover the oranges with a mixture of sugar, water, and vinegar. - Seal the jar tightly and store it in a cool, dark place for at least 4 weeks before using.Conclusion
Preserved oranges are a delicious and versatile ingredient that can be used in a variety of recipes. They can be added to salads, desserts, and savory dishes. They can also be used as a garnish or as a topping for yogurt or ice cream. If you are looking for a new and exciting way to enjoy oranges, try making your own preserved oranges. With a little time and effort, you can create a delicious and unique treat that will impress your friends and family.
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