Best Cinnamon Oranges Recipes

CINNAMON ORANGES

Steps:

• Peel oranges and slice into 1/4-inch thick slices. Place on a serving platter.
• Combine honey and cinnamon in a small bowl. Drizzle honey mixture over oranges and garnish with mint leaves.

HONEY CINNAMON ORANGES

Steps:

• Peel the oranges and slice into 1/4-inch thick slices.
• Place on a serving platter.
• Mix honey and cinnamon in a small bowl.
• Drizzle the honey mixture over oranges and garnish with mint leaves. Enjoy!

CINNAMON ORANGES

Steps:

• Peel oranges, then slice crossways into rounds and arrange on a pretty plate.
• Add a few apple slices, if desired.
• Lightly dust with cinnamon and serve immediately.

TURMERIC AND CUMIN CHICKEN WITH CHILES, CINNAMON ORANGES AND OLIVE-CHICKPEA COUSCOUS

Steps:

• Put the chicken wings in a small pot. Cover with water and sprinkle with salt. Simmer gently for 30 minutes.
• Meanwhile, combine the remaining chicken pieces with the juice of the lime, the juice of 1 orange and half the garlic. Sprinkle liberally with sea salt and toss to coat. Cover and marinate at room temperature for at least 45 minutes and up to 1 hour.
• Heat the EVOO in a large skillet over medium-high heat. Add the turmeric and cumin seeds and stir for a minute to toast the spices. Add the bay leaves, cinnamon sticks and chile peppers, and cook for a minute or 2 more. Add the chicken and turn to coat it with the spiced oil, then cook until the chicken is lightly browned, about 10 minutes.
• Slice the remaining orange and add it to the pan along with the olives. Cook until heated through. Remove the chicken wings from the poaching liquid, and add 1 cup of the liquid to the pan. Partially cover and simmer for 20 more minutes. Remove the cinnamon sticks. (If you aren't serving the chicken immediately, cool and then store it in the refrigerator. Store any leftover poaching liquid separately. Reheat the chicken over medium heat and prepare the couscous before serving.)
• Combine 1 1/2 cups reserved poaching liquid, the butter, chickpeas and cilantro in a large saucepan. Bring to a boil, and then stir in the couscous. Turn off the heat, cover the pan and let stand for 5 minutes. Fluff with fork. Serve the couscous with the chicken.

ORANGES WITH CINNAMON

Steps:

• Cut the skin off the oranges, going straight to the flesh. Discard the skins. Slice the oranges and arrange on a platter. Sprinkle with cinnamon and caster sugar.

ORANGES IN CINNAMON SYRUP

Steps:

• Combine wine, water, sugar and cinnamon stick in small saucepan. Bring to boil. Reduce heat; cover and simmer 8 minutes. Remove from heat.
• Arrange orange rounds in single layer in wide shallow bowl. Pour hot syrup and cinnamon stick over oranges. Refrigerate at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

CINNAMON ORANGES

Steps:

• With a sharp knife, remove rind and white pith from oranges. Cut each orange into 5 or 6 slices and arrange on 4 plates.
• Whisk together orange juice and lemon juice, sugar (or Splenda) and cinnamon. Spoon mixture over the orange slices.

HONEY & CINNAMON ORANGES

Steps:

• Place slices oranges in a serving platter. Mix honey and cinnamon together. Drizzle honey mixture over orange slices and let sit. Garnish with mint leaves before serving.

CINNAMON ORANGES

Steps:

• Peel rind and pith off 5 oranges. Cut into 1.5 cm thick slices and remove seeds. Juice the remaining orange. Cut the rind of 1 orange into 5 strips and combine with sugar, water, cinnamon in a saucepan over high heat until sugar has dissolved. Cook for 5 minutes or until mixture becomes a light golden brown, swirling pan occaisionally, add orange juice and stir until it becomes a smooth syrup. Add orange slices, heat until softened. Remove cinnamon stick and serve warm or cold with the dessert tofu or whipped cream, wafers and a sprinkle of cinnamon.

CINNAMON ORANGES

Steps:

• Place sliced oranges in a serving bowl.
• Mix sugar and cinnamon together in a small bowl.
• Sprinkle cinnamon/sugar mixture over oranges.
• Cover bowl and refrigerate at least one hour.