Strawberry Orange Spread Recipes

STRAWBERRY-ORANGE SPREAD

Steps:

• Mix strawberries, pectin, orange peel and orange juice in 3-quart saucepan until pectin is dissolved. Heat over high heat about 2 minutes, stirring constantly, to rolling broil. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat.
• Skim off foam. Immediately pour into hot, sterilized jar, leaving 1/4-inch headspace, or into freezer containers, leaving 1/2-inch headspace. Wipe rims of jars or containers; seal. Let stand at room temperature about 24 hours or until set. Store in refrigerator or freezer up to 3 months.

STRAWBERRIES IN ORANGE JUICE

Steps:

• Stem the strawberries and put them in a serving bowl. Sprinkle with the sugar and pour over the juice. Cover and leave to macerate several hours or overnight before serving.

ORANGE-STRAWBERRY SAUCE

Steps:

• In a food processor, puree strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.

STRAWBERRY ORANGE SPREAD

Steps:

• In a kettle, combine the strawberries, orange juice and orange peel. Stir in pectin. Bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil and stir for 1 minute. Remove from the heat; skim off foam. Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.

STRAWBERRY ORANGE JAM

Steps:

• Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until strawberry jam is ready. Wash new, unused lids and rings in warm soapy water.
• Wash, hull, and crush strawberries in a bowl. Measure berries; you should have about 5 cups.
• Scrub oranges well under hot running water and pat dry with paper towels. Zest oranges; place zest in a bowl and set aside. Peel oranges and remove all white pith. Divide oranges into segments and remove any white fibrous membranes and seeds. Chop oranges finely and mix into the bowl with the zest.
• Place crushed strawberries and orange-zest mixture in a large pot over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Pack strawberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

STRAWBERRY ORANGE SHAKES

Steps:

• In a blender, combine orange juice, milk, strawberries and sugar. Cover and process until smooth. Add the ice cubes; cover and process until mixture reaches desired consistency. Pour into glasses; garnish with strawberry, orange wedge and mint sprig if desired. Serve immediately.

STRAWBERRY-ORANGE PRESERVES

Steps:

• Cook berries and water in a covered nonreactive pot 3 minutes. Uncover and mash fruit a little with a fork.
• Sprinkle gelatin on the orange-juice concentrate and let the gelatin soften. Stir into the hot fruit mixture and cook, stirring, over low heat until gelatin dissolves completely.
• Cool and spoon into jars. Refrigerate or freeze. Refrigerated perserves will last a couple of weeks; frozen, they last months.

STRAWBERRY ORANGE MERINGUE CAKE

Steps:

• Line a 9-in. springform pan with parchment paper. Grease paper and sides of pan; set aside. In a bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat for 3 minutes. Pour into prepared pan. In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter, sealing to edge of pan., Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes (meringue will crack). Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely. Cut in half widthwise., In a small bowl, mash 1/4 cup berries with remaining sugar. Add cream and beat on high until stiff peaks form. Place one cake layer half meringue side up on a serving plate. Spread half the whipped cream mixture over cake. Top with remaining cake and topping. Garnish with remaining berries. Store in the refrigerator.

QUICK STRAWBERRY-ORANGE MARMALADE

Steps:

• Place strawberries in heavy medium saucepan; stir in sugar. Let stand until juices are released, stirring occasionally, about 15 minutes. Cook strawberry mixture over high heat 3 minutes, stirring occasionally. Add marmalade and cinnamon stick pieces; bring mixture to boil. Reduce heat to medium and cook until mixture is thick enough to coat spoon, stirring occasionally, about 15 minutes. Transfer to bowl. Refrigerate until cold, then cover and keep refrigerated. (Can be made 2 days ahead.)

ORANGE-GLAZED STRAWBERRY TART

Steps:

• Heat oven to 400°F.
• Mix flour, butter, powdered sugar and salt with hands until crumbly. Press firmly and evenly in bottom of ungreased 11-inch tart pan with removable bottom or 12-inch pizza pan.
• Bake 8 to 10 minutes or until light brown; cool. Remove side from tart pan if necessary.
• Mix sour cream, milk and pudding and pie filling (dry) with hand beater or electric mixer on low speed 1 to 2 minutes until blended; spread over crust. Arrange strawberries on pudding mixture. Heat marmalade and liqueur over low heat until melted. Cool slightly; spoon over strawberries. Immediately refrigerate any remaining dessert after serving.