Sliced Oranges In Syrup Recipes
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
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CANDIED ORANGE SLICES IN SYRUP (CARAMELIZED ORANGE)
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- This is best done using a mandoline for thin, even slices. Aim for slices that are around 3-4mm thick.The slices need to be thick enough that they'll hold their shape but not too thick that they'll be hard to caramelize and take longer to dry.
- In a large pot, add the sugar and water and heat over medium, stirring gently. Add the cardamom pods and the seeds from a vanilla pod to the syrup and bring to a soft boil.(Optional step): Check the FAQs in the blog post above for a top tip on preparing the orange slices, so the rind isn't as bitter (if you plan to keep the skin on the slices).
- As soon as the mixture begins to boil, reduce the heat and add the orange slices to the pot. Allow the orange slices to simmer for between 30-45 minutes until the rinds start becoming slightly translucent. Occasionally turn the slices over (every 10-15 minutes) to make sure they're evenly soaking in the syrup.You can simmer them for up to an hour; however, I wanted to keep the syrup for other uses, and it evaporates and reduces more as it simmers, so I didn't.
- At this point, you have two options:Store the candied orange slices in a jar with the leftover orange simple syrupOR
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- In a medium stainless-steel saucepan, combine the wine, water, sugar, thyme, and lemon zest. Bring to a simmer over moderately high heat. Reduce the heat and simmer for 10 minutes.
- Meanwhile, using a stainless-steel knife, peel the oranges down to the flesh, removing all of the white pith. Cut the oranges crosswise into 1/4-inch slices. Add the oranges to the simmering syrup. Remove from the heat and let sit 1 to 2 minutes. Gently pour the oranges and syrup into a glass or stainless-steel bowl. Let cool and then chill.
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2022-03-27 Using a spatula, lift the orange slices into a bowl and reserve the orange liquid. 2. To make the syrup, put the sugar and 185 ml (6 fl oz/¾ cup) of water in a small saucepan …
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dessert
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Servings 4Total Time 1 hr 30 minsCategory Dessert
- Arrange the orange slices on a plate that fits into a large steamer, then put the plate in the steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for 5–8 minutes, or until the oranges are warm and have started to release some of their juices. Carefully remove the plate from the steamer. Using a spatula, lift the orange slices into a bowl and reserve the orange liquid.
- To make the syrup, put the sugar and 185 ml (6 fl oz/¾ cup) of water in a small saucepan over medium–high heat and stir until the sugar has dissolved. Add the star anise, vanilla beans and seeds, cinnamon stick, orange blossom water, orange zest and reserved orange liquid and simmer for 10 minutes, or until the liquid has reduced by half. Pour the syrup over the oranges and leave to cool completely. Refrigerate for 1 hour to chill.
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