Braised Apples With Orange Sauce Recipes

CHUNKY CINNAMON-ORANGE APPLESAUCE

Steps:

• Cook apples and orange juice in a large heavy pot over medium heat, stirring frequently, until apples begin to soften, about 10 minutes. Stir white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg, and lemon juice into apples. Cook, stirring often, until applesauce is chunky and thickened, about 25 minutes. Serve warm or chilled.

BRAISED SHORT RIBS WITH POTATOES AND APPLES "RISOTTO STYLE"

Steps:

• Make the short ribs:
• Pat the short ribs dry and place in a large bowl. Sprinkle with 1/2 teaspoon salt. Cover and refrigerate 24 hours.
• Position a rack in the middle of the oven and preheat to 325°F.
• In a heavy, large ovenproof pot over moderately high heat, heat 1/4 cup olive oil until smoking. Working in 2 batches (wipe the pan clean and add remaining 1/4 cup oil between batches), sear the ribs, turning with tongs, until golden brown on all sides, about 8 minutes per batch. Transfer the ribs to a large bowl. Do not clean the skillet. Add the onions, garlic, carrots, celery, and apples to the pot. Over moderately high heat, sauté until the vegetables and apples start to soften, about 15 minutes. Add the wine and bring to a boil, scraping up any browned bits. Add the tomato purée and chicken stock then return the ribs, along with any accumulated juices, to the pot. Make sure the ribs are completely covered with liquid; add water or additional stock if necessary. Sprinkle with the remaining 1/2 teaspoon salt and the pepper and stir in the bay leaves. Cover the pot, transfer it to the oven, and braise the ribs for 2 hours.
• Uncover the ribs and continue braising until the meat is tender and starting to fall off the bone, about 45 minutes. Gently remove the ribs from the pot and transfer to a large bowl.
• When the ribs are cool enough to handle, trim any excess fat and, if desired, remove meat from the bones.
• Pour braising liquid through a fine-mesh sieve into a clean large pot, pressing on any solids. Discard the solids and skim any fat from the braising liquid. Place the braising liquid over high heat, cover, and bring to a boil. Lower the heat and simmer, uncovered, until slightly reduced, about 20 minutes. Return the ribs, along with any accumulated juices, to the pot and simmer until heated through, about 5 minutes. DO AHEAD: The short ribs can be prepared ahead and refrigerated, in the braising liquid, up to 2 days. Reheat the short ribs in their braising liquid in a large, heavy pot over moderately high heat.
• Make the potatoes and apples:
• Line a baking sheet with 2 layers of paper towels.
• In a medium saucepan over high heat, bring salted water to a boil (use about 1 tablespoon salt for every 4 quarts water). Add the potatoes and apples and boil, uncovered, until just starting to get tender, about 3 minutes. Drain the potatoes and apples and transfer to the paper-towel-lined baking sheet to cool.
• In a small, heavy saucepan over moderate heat, heat 1 tablespoon butter until melted. Add the onion and garlic and sauté until soft, about 5 minutes. Add the wine and cook until evaporated, about 2 minutes. Add the potatoes, apples, and chicken stock and simmer, stirring constantly, until the liquid is absorbed and the mixture is creamy and slightly thickened, about 12 minutes. Remove the pot from the heat and stir in the cheese, the remaining tablespoon of butter, and lemon juice. Sprinkle with salt and pepper.
• To serve:
• Divide the apples and potatoes among 6 plates. Arrange 1 short rib on each plate then drizzle with braising liquid and serve immediately.

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.

BRAISED APPLES WITH ORANGE SAUCE

Steps:

• Preheat oven to 325 degrees. Carefully pare the peel from the oranges and cut into julienne strips. Simmer the strips for 10 minutes in water. Drain and rinse. Squeeze the juice from the oranges, strain and set aside.
• Peel and core the apples and put them in a bowl with water to cover and add the juice of the lemon to prevent them from discoloring.
• Drain the apples. Using 2 tablespoons butter, grease a flameproof baking dish just large enough to hold them comfortably. Put a teaspoon butter in each apple. Sprinkle with sugar. Add 2 tablespoons of the cognac, white wine and orange juice. Bring to simmer on top of the stove, cover loosely with foil paper and put into the oven.
• Bake for 25 minutes, checking occasionally to make sure that the liquid remains at a simmer and that the apples are not overcooking. If they cook too long, they will collapse.
• When the apples are done, arrange them on a serving dish. Add the jelly to their cooking juices and bring to boil. Stir in remaining cognac and orange peel. Cook for a minute or two, or until the sauce is thick enough to coat the spoon. Pour over the apples. Serve at room temperature, with the cream in a small jug.

BRAISED CINNAMON APPLES WITH SAUTEED JULIENNE VEGETABLES

Steps:

• Preheat oven to 350 degrees F.
• Heat 1 tablespoon oil and butter in a large saute pan over medium high heat. Allow butter to brown. Add sliced apples and saute until lightly browned. Add lemon zest and toss to distribute. Add the cinnamon stick and deglaze with the lemon juice and apple cider. Place in oven and cook until the juice has all but completely reduced, 10 minutes. Remove from oven and set aside.
• In a second large saute pan heat the remaining 2 tablespoons oil over high heat. Add all the vegetables and cook until browned and caramelized. Then add thyme and season to taste. Combine vegetables with apple mixture and serve on a hot plate garnished with basil.

BRAISED ORANGE BRISKET

Steps:

• Puree 1/4 cup orange juice concentrate, the tomato paste, mustard, chili sauce, sugar, ginger, garlic and five-spice powder in a food processor until smooth. Season the brisket with salt and pepper and rub with the spice paste. Place in a resealable plastic bag and refrigerate overnight.
• Preheat the oven to 425 degrees F. Heat the vegetable oil in a large ovenproof pot over medium heat. Sear the brisket until golden, about 7 minutes per side, then transfer to a plate. Cook the onion in the pot until translucent, about 5 minutes. Add the leeks, carrots and parsnips, season with salt and pepper and cook until browned, about 8 minutes. Stir in the remaining 1 1/4 cups orange juice concentrate and the broth, scraping up the browned bits in the pot. Add the brisket and bring to a simmer.
• Cover the pot, transfer to the oven and cook 1 hour, then reduce the heat to 325 degrees F and continue to cook until the meat is fork-tender, about 2 more hours. Transfer the brisket to a cutting board. Skim the fat from the sauce, then return the pot to the oven until the sauce thickens slightly, about 30 minutes. Slice the meat and serve with the sauce and vegetables. Garnish with scallions.

BRAISED FISH WITH ORANGE AND SOY

Steps:

• In a large skillet, heat oil over medium. Add garlic, ginger, and scallions; cook until scallions begin to soften, 2 minutes. In a small bowl, combine juice concentrate, soy sauce, and 1/4 cup water. Add mixture to skillet and bring to a simmer. Add fish, cover, and cook until opaque throughout, 6 to 8 minutes. Serve with rice.

BRAISED APPLES WITH SAFFRON AND CIDER

Steps:

• Melt butter in a large saucepan over medium heat. Add shallot, and cook, stirring often, until soft, about 4 minutes. Add apples, and turn to coat. Stir in saffron, stock, cider, sherry, and currants, and season with salt. Bring to a boil. Reduce heat to low, and cover. Simmer, stirring occasionally, until apples are tender, 12 to 15 minutes.
• Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high, and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce over apples. Serve warm or at room temperature.

BRAISED PORK IN ORANGE SAUCE (CARNE DE PUERCO A LA NARANJA)

Steps:

• Heat oil in a large pot, add pork cubes and saute over medium-high heat until cubes start to brown, about 10 minutes. The cubes may give off a lot of water; if so, continue cooking and stirring until water evaporates. Add caramel coloring and continue cooking and stirring until pieces are a rich brown. Do not let caramel coloring burn.
• Add all the remaining ingredients except the flour and orange juice paste. Stir to mix well. Then add flour paste and mix well so there are no lumps in the sauce. Lower heat to barely simmering, cover pan and leave to cook 1 hour or longer, until pork cubes are tender and sauce is thick and unctuous.
• Serve immediately, removing bay leaves, cinnamon stick and fresh thyme sprig. Garnish with thin slices of unpeeled orange or orange wedges, and serve with rice and beans, and West Indian vegetables, such as yams, yautia and malanga.

ORANGE-SOY-BRAISED PORK RIBS

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved.
• Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
• Braise ribs in oven until very tender, about 2 hours.
• Reduce oven temperature to 200°F.
• Transfer ribs to a baking dish, arranging them in a single layer, and keep warm in oven.
• Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes.
• Brush glaze generously on ribs.
• Serve!