POACHED BLOOD ORANGES IN CLEMENTINE RATAFIA
Provided by Amanda Hesser
Categories project, dessert
Time 1h45m
Yield Makes 9 to 10 jars
Number Of Ingredients 7
Steps:
- To make the ratafia: halve and juice the clementines. Remove the pulp. Thinly slice the peels of 5 clementines. In a jar, combine the clementine juice, peel, vodka, cinnamon, coriander and 7 ounces sugar. Stir, then refrigerate, shaking once a day for the first few days to dissolve the sugar. Store for 2 months (that's not a typo), then strain through cheesecloth. The ratafia may be stored in the refrigerator for up to 2 years.
- Cut 5 pounds of blood oranges into 1/3-inch-thick slices, discarding the ends. Juice the rest of the oranges until you get 6 cups of juice. Layer blood-orange slices and remaining sugar in a container. Pour in blood-orange juice and lemon juice. Refrigerate overnight.
- The next day, transfer slices and juice to 2 large pans. The fruit should be just covered with juice. If not, add a little more juice. Cover with parchment paper. Place over low heat and very slowly bring to a simmer. Simmer until the peel is tender, 30 to 60 minutes.
- Meanwhile, put 10 sterilized 8-ounce canning jars and lids on a baking sheet and place in an oven preheated to 225 degrees. When orange slices are done, remove jars from the oven. Add a little cooking syrup to the bottom of a jar, then lay in 3 orange slices and pour in 1 tablespoon of clementine ratafia. Fill the jar to the top with more slices and cooking syrup. Add another tablespoon of ratafia. Clean off the rim and tighten the lid. Repeat with the remaining orange slices. (Leftover ratafia may be served as an after-dinner drink with a wedge of clementine.)
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 0 grams, Carbohydrate 117 grams, Fat 0 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 107 grams
10 BEST WAYS TO USE BLOOD ORANGES
You'll love these tasty blood orange recipes! From salad to sorbet to cake, blood oranges bring such wonderful flavor to these easy dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a blood orange recipe in 30 minutes or less!
Nutrition Facts :
ITALIAN POACHED ORANGES
Provided by Food Network
Number Of Ingredients 4
Steps:
- Strip the zest from the oranges with a vegetable peeler, making sure not to peel away any of the white pith. Cut the zest into 1/8-inch shreds with a sharp knife. Place shredded zest in a small saucepan and cover with water. Bring to a boil over low heat. Drain zest, discard cooking water and place zest in a bowl; cover zest with cold water and set aside.
- Combine the sugar and the water in a medium saucepan, bring it to a boil and cook the syrup until it thickens slightly about 3 minutes.
- While the syrup is cooking, peel the oranges to expose the flesh. Lower the heat on the syrup and cook the oranges 1 or 2 (they should be submerged in the syrup--if not, switch to a smaller saucepan) at a time for 3 to 4 minutes.
- Remove the oranges from the syrup with a slotted spoon and place in a serving bowl.
- Add the shredded zest to the syrup and cook the zest for two minutes, or until the zest is translucent. Remove the zest from the syrup and scatter over the oranges. Chill the oranges and sprinkle with orange liqueur just before serving.
BRANDIED ORANGES
Make and share this Brandied Oranges recipe from Food.com.
Provided by Jen T
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Peel oranges leaving no white pith.
- Slice crosswise into thin slices, or cut into segments and place in a serving bowl.
- Stir sugar and water together over a low heat until disolved and then boil for 2mins.
- Cool, add Brandy and Grand Marnier or Contreau.
- Pour over prepared oranges.
- Serve at room temperature with whipped cream and/or ice cream.
- Can be made ahead, (I have done this 2 - 4 days ahead) and stored in fridge. Bring to room temp to serve or if preferred serve chilled.
Nutrition Facts : Calories 302.9, Fat 0.2, Sodium 1.8, Carbohydrate 70.5, Fiber 4.2, Sugar 66.2, Protein 1.6
VANILLA-POACHED ORANGES
Use this recipe to make our Pavlova with Vanilla-Poached Oranges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 pavlova
Number Of Ingredients 3
Steps:
- Heat sugar and 1 cup water in a medium saucepan over medium heat, stirring until sugar has dissolved. Stir in vanilla and oranges. Reduce heat, and simmer 10 minutes. Let cool completely.
CLEMENTINES IN GINGER SYRUP
Steps:
- Bring water, sugar, ginger, cardamom, and star anise to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved, then simmer, uncovered, stirring occasionally, 10 minutes.
- Remove from heat and let steep, covered, 15 minutes. Strain syrup through a sieve into a bowl, discarding solids. Chill, covered, until cold, at least 2 hours.
- Cut peel from clementines, including all white pith, with a sharp knife, then cut fruit into 1/4-inch-thick rounds and put in a serving bowl. Add syrup and chill, covered, at least 1 hour. Just before serving, sprinkle with pomegranate seeds (if using).
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