Sparkling Oranges Recipes

SPARKLING ORANGES

Steps:

• Using a very sharp 5-hole zester, remove zest from 6 of the oranges. Bring 1 cup water to a boil in a small saucepan, add zest, and boil 30 seconds. Pour zest through a strainer into a bowl and return orange water to saucepan. Rinse zest with cold water and set aside.
• Add sugar to orange water and bring to a simmer over medium-high heat. Lower heat to medium (adjust to maintain an active simmer) and add cinnamon sticks, cloves, star anise, and vanilla bean. Simmer 10 minutes. Add zest, remove from heat, and let cool 30 minutes.
• Meanwhile, cut a thin slice from each orange bottom so oranges stand upright on your cutting board. With a very sharp, smooth-bladed paring knife, slice off peels and thick white pith from oranges. Cut oranges crosswise into 1/4-in.-thick slices, removing seeds and discarding any fibrous ends.
• Remove spices from syrup (reserve for garnish, if you like) and add lemon juice. Cover bottom of a large, shallow glass serving dish (13- by 9-in. is ideal) with a layer of orange slices and sprinkle on 1 1/2 to 2 tbsp. of syrup and several pomegranate seeds. Repeat layering with oranges, syrup, and pomegranate seeds until all oranges are used. Pour any remaining syrup over oranges. Just before serving, top with prosecco and garnish with reserved whole spices, if you like.
• Note: Nutritional analysis is per serving.

CHAMPAGNE ORANGES

Steps:

• Combine the marmalade and sugar in a small saucepan. Mix well, place over low heat and cook, stirring, until the sugar dissolves.
• Cut the peel from the oranges, cut into slices and then quarter each slice, removing the white center pith from each. Put into a medium bowl.
• Pour the sugar/marmalade mixture and Champagne or grape juice over the sliced oranges. Refrigerate for 8 hours.
• Sprinkle with almonds before serving and add a sprig of mint.

SPARKLING ORANGES

Steps:

• In a small saucepan over medium heat, combine sugar and marmalade; cook and stir until sugar is dissolved. Remove from heat. Stir in grape juice and soda. Pour over orange sections; toss to coat. Refrigerate, covered, overnight., Using a slotted spoon, remove oranges to a serving dish. Sprinkle with almonds and coconut.

SPARKLING BLOOD ORANGE JUICE

Steps:

• Juice blood oranges and pour into a pitcher. Add sugar, stirring until completely dissolved.
• Fill individual glasses half-full with sweetened blood orange juice. Top off each glass with club soda.

SPARKLING FRUIT SALAD

Steps:

• In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

SPARKLING MANDARIN-ORANGE DESSERT

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 3 min. until completely dissolved. Stir in sparkling water; pour into 8 champagne glasses or dessert dishes. Refrigerate 30 min. or until thickened.
• Top with oranges. Refrigerate 2 hours or until firm.
• Combine COOL WHIP and red pepper; spoon over desserts just before serving.

SPARKLING ORANGE MARGARITA

Steps:

• Combine 1 1/2 ounces silver tequila and 1/2 ounce each fresh lime juice and orange-flavored liqueur (such as Cointreau) in a shaker with ice; shake to chill. Strain into a short glass filled with ice. Top with 3 ounces chilled orange soda. Garnish with an orange slice.

SPARKLING ORANGES

Steps:

• Combine sugar and marmalade in a saucepan over medium heat. Stir until sugar dissolves. Remove from heat and add juices; stir to combine.
• Toast almonds and coconut in a large pan over medium/low heat until lightly toasted. Set aside to cool.
• Peel and segment the oranges. I do the segmenting over the bowl or storage container they'll be kept in overnight, to catch the orange juice.
• Stir marinade into oranges, cover, and refrigerate. Store almonds and coconut at room temperature in a covered container.
• In the morning, use a slotted spoon to separate the oranges from the marinade, and arrange nicely in the serving dish. Sprinkle with coconut and almonds, and pomegranate seeds (if using).

SPARKLING ORANGE EGGNOG

Steps:

• In a bowl mix 3 cups of the Orange juice, lemon juice, eggs, sugar, cinnamon, ginger, and cloves.
• Blend well.
• Heat on stove until hot, stirring constantly so the eggs will not curdle.
• (If the eggs do curdle, just strain liquid) Cool.
• Add rest of the orange juice, Blend with a beater.
• Put into the fridge covered until cold.
• Just before serving:.
• Put Orange Juice mix into a punch bowl.
• Spoon in soften vanilla Ice cream.
• Add Ginger Ale and mix.
• Sprinkle with nutmeg.
• Garnish with orange slices.

SPARKLING ORANGE WATER

Steps:

• Mix juices and water.
• Pour over ice and garnish with lime.