In the realm of culinary delights, where the art of cooking transforms simple ingredients into tantalizing creations, there lies a delectable treat that captures the essence of citrusy sweetness: sliced oranges in syrup. This captivating confection is a symphony of flavors, textures, and aromas that elevates any occasion from ordinary to extraordinary. As you embark on this culinary journey, let us guide you through the steps involved in crafting this delectable dish, ensuring that every bite is an explosion of citrusy goodness, sweetness, and joy.
Check out the recipes below so you can choose the best recipe for yourself!
ORANGE SLICES IN LIME SYRUP
Citrusy and sweet, orange slices in lime syrup is a simple dessert with a lot of flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Using a sharp paring knife, peel oranges following the curve of the fruit, and remove as much bitter white pith as possible. Slice oranges into 1/2-inch-thick rounds; place in a large bowl.
- In a medium saucepan, bring 1 cup water, sugar, wine, and anise seeds, if using, to a boil over high heat. Reduce heat to medium, and cook until liquid reduces to 1/2 cup, about 25 minutes.
- Strain the syrup; stir in lime juice and zest. Pour over oranges.
- Cover with plastic wrap, and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 170 g, Protein 1 g
SLICED ORANGES IN SYRUP
Make and share this Sliced Oranges in Syrup recipe from Food.com.
Provided by littlemafia
Categories Dessert
Time 25m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Cut thin slivers of peel from 1 orange. Don't cut into white membrane.
- Cover peel with boiling water; let stand 5 minutes. Drain.
- Heat orange peel, water and sugar to boiling; simmer uncovered until slightly thickened, 10 to 15 minutes. Cool.
- Cut oranges into slices.
- Pour syrup over slices; cover and refrigerate.
- Garnish with sprig of mint if desired.
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
CANDIED MAPLE ORANGE SLICES
This was an ad hoc creation for someone who couldn't eat strawberries. They are very sweet and 2 to 3 slices satisfies even an ardent sugar monger. The name is inspired by Anthony Wilford Brimley. We eat the slices slightly warm but they can benefit from time in the refrigerator.
Provided by Andrew Oliver
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 26m
Yield 8
Number Of Ingredients 4
Steps:
- Combine 1/3 of the sugar and water in a large skillet over medium-high heat; bring to a boil. Add orange slices. Sprinkle some sugar over the exposed side; cook until sugar dissolves into the orange slices, 2 to 3 minutes. Flip and repeat on the second side. Drain water.
- Flip orange slices and cover with some more sugar; drizzle some maple syrup on top. Cook until sugar dissolves, 1 to 2 minutes. Flip and repeat on the second side. Repeat until orange slices appear candied, scraping any melted sugar off the bottom of the skillet and onto the slices. Transfer to a plate and let cool, about 10 minutes.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 15.4 g, Fiber 0.1 g, Sodium 1.1 mg, Sugar 14.5 g
ORANGES IN CARDAMOM SYRUP
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve. Using knife, cut off remaining peel and white pith from oranges. Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl.
- Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom. Transfer cardamom and reserved orange peel strip to heavy medium saucepan. Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil. Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes. Cool syrup 10 minutes. Strain, discarding solids in strainer.
- Pour warm syrup over oranges and chill at least 6 hours or overnight.
FRESH ORANGES WITH SPICED RED WINE SYRUP
Categories Condiment/Spread Sauce Citrus Dessert Side Christmas Cocktail Party Quick & Easy Orange Red Wine Winter Healthy Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
- Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.
SLICED ORANGES WITH ORANGE-FLOWER SYRUP AND CANDIED HAZELNUTS
Oranges and cinnamon-sugar-coated hazelnuts are served in a syrup of honey and orange-flower water. Who would guess these beautiful desserts contain both soluble and insoluble fiber? The former is thanks to the fruit; the latter, to the nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Make orange-flower syrup: Stir together orange juice, rosemary, honey, and orange-flower water in a small saucepan. Bring to a boil over medium-high heat. Cook, skimming foam from surface with a slotted spoon, until mixture has reduced to 1/3 cup, 7 to 9 minutes. Let syrup cool completely.
- Make candied hazelnuts: Place nutsin a small bowl. Whisk egg white in anothersmall bowl until foamy. Stir 2 to 3tablespoons whipped egg white into thenuts (enough to coat nuts). Add brownsugar and cinnamon; stir to coat nuts.Transfer hazelnuts to a rimmed bakingsheet. Bake until nuts are dry, 5 to 7 minutes. Let cool completely.
- Cut oranges into 1/4-inch-thick rounds. Divide among serving dishes. Drizzle orange-flower syrup on top; sprinkle with candied hazelnuts, dividing evenly. Garnish with rosemary sprigs, if desired.
Nutrition Facts : Calories 149 g, Fat 3 g, Fiber 4 g, Protein 3 g, Sodium 16 g
Tips for Making Sliced Oranges in Syrup:
- Choose the Right Oranges: Select firm and juicy oranges with a deep orange color. Avoid oranges with blemishes or soft spots.
- Slice the Oranges Thinly: Use a sharp knife to slice the oranges into thin, even slices. This will ensure that the syrup penetrates the oranges evenly.
- Use a Heavy-Bottomed Pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the syrup from burning.
- Simmer Gently: Bring the syrup to a boil, then reduce the heat to low and simmer gently for 10-15 minutes. This will allow the oranges to absorb the syrup without becoming too soft.
- Let the Oranges Cool: Once the oranges have been simmered in the syrup, remove them from the pot and let them cool completely. This will help them to retain their shape and texture.
- Store Properly: Store the sliced oranges in syrup in an airtight container in the refrigerator for up to 2 weeks. You can also freeze them for up to 6 months.
Conclusion:
Sliced oranges in syrup are a delicious and versatile treat that can be enjoyed on their own, as a topping for desserts, or as an ingredient in cocktails. They are also a great way to use up leftover oranges. With a few simple ingredients and a little bit of time, you can easily make your own sliced oranges in syrup at home. So next time you have a craving for something sweet and citrusy, give this recipe a try!
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