Best Orange Tea Recipes

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ORANGE ICE TEA



Orange Ice Tea image

Provided by Giada De Laurentiis

Categories     beverage

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 cup orange juice
1/2 cup sugar
2 cups water
7 black tea bags (recommended: Red Rose)
3 cups sparkling water, chilled
1/2 small orange, thinly sliced
Ice
Fresh mint or basil sprigs, to garnish

Steps:

  • Special equipment: a 60-ounce (7 1/2 cups) pitcher
  • For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes.
  • For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve.
  • To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve.

EARL GREY TEA CAKE WITH DARK CHOCOLATE AND ORANGE ZEST



Earl Grey Tea Cake With Dark Chocolate and Orange Zest image

Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that's subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.

Provided by Samantha Seneviratne

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 14

3/4 cup/180 milliliters heavy cream
2 teaspoons loose Earl Grey tea
1/4 cup/30 grams confectioners' sugar
1/2 cup/115 grams mascarpone or softened cream cheese (see Tip)
1/2 cup/115 grams unsalted butter (1 stick), at room temperature, plus more for greasing the pan
1 1/2 cups/190 grams all-purpose flour
1 tablespoon loose Earl Grey tea
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup/200 grams granulated sugar
2 teaspoons freshly grated orange zest (from 1 large orange)
2 large eggs, at room temperature
1/2 cup/120 milliliters whole milk, at room temperature
1/4 cup/45 grams chopped dark chocolate

Steps:

  • Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.
  • Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.
  • In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don't overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.
  • To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners' sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

CRANBERRY-ORANGE TEA BREAD MUFFINS W/ ORANGE CREAM CHEESE GLAZE



Cranberry-Orange Tea Bread Muffins W/ Orange Cream Cheese Glaze image

Cranberry-Orange Bread has been a holiday favorite of mine for years. These miniature muffins are perfect for gifts, dessert, or Christmas morning.

Provided by KathyP53

Categories     Breads

Time 1h

Yield 24 muffins

Number Of Ingredients 15

1/2 cup chopped pecans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
0.5 (12 ounce) package fresh cranberries
1 cup sugar
1/4 cup butter, softened
1 large egg, lightly beaten
3/4 cup orange juice
24 aluminum foil, miniature baking cups
vegetable oil cooking spray
1 (3 ounce) package softened cream cheese
1 tablespoon orange juice
1/4 teaspoon vanilla
1 1/2 cups sifted powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring occasionally,.
  • Whisk together flour, baking powder, and salt.
  • Pulse cranberries and sugar in a food processor 3-4 times or just until chopped.
  • Beat butter at medium speed with an electric mixer until creamy. Add eggs, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
  • Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
  • Bake for 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove from pans to a wire rack. Spoon Orange Cream Cheese Glaze over warm muffins.
  • Orange Cream Cheese Glaze: Beat one 3 oz. package of softened cream cheese at medium speed until creamy. Add 1 tablespoons orange juice and 1/4 tsp of vanilla; beat until smooth. Gradually add 1 1/2 cup sifted powdered sugar, beating until smooth.

Nutrition Facts : Calories 154.9, Fat 5.1, SaturatedFat 2.2, Cholesterol 17.8, Sodium 147.1, Carbohydrate 26.1, Fiber 0.9, Sugar 16.8, Protein 1.9

PEACH ORANGE ICED TEA



Peach Orange Iced Tea image

This is a peach- and orange-flavored iced tea, great on a hot summer day. A nectarine can be substituted for the peach. A mandarin orange can be substituted for the clementine.

Provided by Angela L

Categories     Drinks Recipes     Tea     Iced Tea Recipes

Time 1h10m

Yield 8

Number Of Ingredients 5

1 large fresh peach, sliced
1 clementine, peeled and segmented
1 tablespoon white sugar, or to taste
8 cups boiling water
4 Earl Grey tea bags

Steps:

  • Place peach, clementine, and sugar in a pitcher. Mash the fruit using a spoon; add water and tea bags and stir. Refrigerate until cool, about 1 hour. Remove fruit and tea bags using a slotted spoon.

Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.7 g, Fiber 0.2 g, Protein 0.1 g, Sodium 7.9 mg, Sugar 3.5 g

CRANBERRY ORANGE ICED TEA



Cranberry Orange Iced Tea image

When the temperature rises, stay cool with this cranberry and citrus iced tea.

Provided by Sweet'NLow(R)

Categories     Trusted Brands: Recipes and Tips     Sweet'N Low®

Yield 6

Number Of Ingredients 6

2 cups boiling water
6 cranberry herb tea bags
¼ cup lemon juice
9 packets Sweet'N Low granulated sugar substitute
2 ½ cups cold water
1 ½ cups orange juice

Steps:

  • In a large pitcher, pour the boiling water over the tea bags. Steep 5 minutes; remove the tea bags and discard.
  • Stir in the lemon juice and Sweet'N Low until the Sweet'N Low dissolves. Mix in the cold water and orange juice.
  • Refrigerate until well chilled.
  • Pour over ice in tall glasses.

Nutrition Facts : Calories 30.4 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.5 g, Sodium 6.1 mg, Sugar 7 g

CRANBERRY AND ORANGE ICED TEA



Cranberry and Orange Iced Tea image

A glass of cranberry-infused chilled tea is a flavour sensation and the ultimate thirst-quencher on a hot summer's day Time to prepare doesn't include 24 hours for ice cubes

Provided by Lavender Lynn

Categories     Beverages

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

1 small orange
4 english breakfast tea bags
1 liter boiling water
1 liter cranberry juice
2 tablespoons caster sugar

Steps:

  • Use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove the white pith from the rind.
  • Place the rind and tea bags in a large heatproof jug. Pour over the water. Set aside for 20 minutes to infuse.
  • Remove the tea bags and rind, and discard. Add the cranberry juice and sugar to the jug, and stir to combine.
  • Cut half the orange flesh into small pieces and divide among 2 ice cube trays. Pour the tea mixture among the trays. Place in the freezer overnight. Cover the remaining tea mixture with plastic wrap and place in the fridge to chill.
  • Remove the ice cubes from the trays and place in a serving jug. Pour over the tea mixture and serve.
  • Time plan tip: Prepare this recipe to the end of step 4 up to 1 day ahead. Continue from step 5 just before serving. Picnic tip: Divide the ice cubes and tea among airtight bottles or jugs. Transport in your esky.

CRANBERRY ORANGE TEA BREAD



Cranberry Orange Tea Bread image

Perfect for a holiday brunch or party, this tea bread is full of delicious flavor. Make extra loaves and keep in the freezer for instant hostess gifts!

Provided by Mott's

Categories     Trusted Brands: Recipes and Tips

Yield 12

Number Of Ingredients 8

1 cup Mott's® Cinnamon Applesauce
2 cups all-purpose flour
¾ cup dried cranberries
½ cup sugar
2 teaspoons baking powder
¼ cup butter or margarine, melted
1 egg
2 teaspoons grated orange peel

Steps:

  • Combine flour, dried cranberries, sugar and baking powder in large mixing bowl.
  • In separate bowl, mix together remaining ingredients. Blend applesauce mixture into flour mixture until just combined. Spoon batter into greased loaf pan.
  • Bake at 350 degrees F 45-50 minutes, until toothpick inserted into center comes out clean. Cool 10 minutes in pan before removing loaf to cool completely on wire rack.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 34.9 g, Cholesterol 25.7 mg, Fat 4.5 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 114.8 mg, Sugar 13.3 g

CRANBERRY ORANGE TEA CAKES



Cranberry Orange Tea Cakes image

Tea cakes make the list for favorite holiday cookie. This melt-in-your mouth version is flavor-packed with orange and cranberries too.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 36

Number Of Ingredients 12

1/2 cup sweetened dried cranberries
1 teaspoon Gold Medal™ all-purpose flour
3/4 cup margarine or butter, softened
1/2 cup granulated sugar
1 egg
2 tablespoons sour cream
1 tablespoon grated orange peel
1/2 teaspoon orange extract
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup powdered sugar

Steps:

  • Heat oven to 325° F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
  • In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
  • Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
  • Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 5 g, TransFat 1/2 g

RUSSIAN TEA MIX (ORANGE SPICED TEA)



Russian Tea Mix (Orange Spiced Tea) image

Make and share this Russian Tea Mix (Orange Spiced Tea) recipe from Food.com.

Provided by littleturtle

Categories     Beverages

Time 2m

Yield 120 serving(s)

Number Of Ingredients 5

1 cup instant tea (or 1/2 cup instant tea with a 1 qt pkg lemonade mix)
2 cups Tang orange crystals (or orange flavored instant breakfast shake powder)
1 cup sugar
1 teaspoon clove
3/4 cup red cinnamon candies or 1 teaspoon ground cinnamon

Steps:

  • Mix all ingredients together and store in a covered container.
  • To use, dissolve 2 tsp mix in one cup of hot water.

CRANBERRY-ORANGE TEA RING



Cranberry-Orange Tea Ring image

This lovely and delicious tea ring combines the classic flavors of cranberry and orange to create a tender and beautiful loaf that everyone will love!

Provided by larkspur

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 10

Number Of Ingredients 20

¼ cup warm water (110 degrees F (43 degrees C))
1 (.25 ounce) package rapid-rise yeast
¾ cup warm milk (115 degrees F (46 degrees C))
1 egg
¼ cup orange marmalade
2 tablespoons butter, melted
3 cups bread flour
½ cup old-fashioned oats
1 teaspoon salt
1 ½ cups chopped fresh cranberries
6 tablespoons brown sugar
6 tablespoons water
6 tablespoons chopped walnuts
1 ½ tablespoons butter
1 ½ tablespoons lemon juice
1 egg white
1 teaspoon water
½ cup powdered sugar
1 teaspoon frozen orange juice concentrate
1 teaspoon water, or as needed

Steps:

  • Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
  • Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
  • Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool.
  • Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
  • Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
  • Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
  • Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 52.4 g, Cholesterol 28.5 mg, Fat 8.6 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 289.4 mg, Sugar 20.9 g

CRANBERRY-ORANGE-WALNUT TEA CAKES



Cranberry-Orange-Walnut Tea Cakes image

Quick breads are among our most well-loved edible gifts. Here, the season's standouts -- tart cranberries and refreshing citrus -- spike a batch of sweet, moist mini loaves.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 9

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
2 cups all-purpose flour, plus more for pans
3/4 cup heavy cream
Finely grated zest of 1 orange, plus 2 tablespoons fresh orange juice
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
3/4 cup fresh or frozen (thawed) cranberries
1/2 cup walnuts, toasted and coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Butter nine 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess. Combine cream, orange juice, and vanilla in a small bowl. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined. Gently fold in cranberries and walnuts.
  • Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.

LEMON-ORANGE ICED TEA



Lemon-Orange Iced Tea image

"I finally hit on a recipe for iced tea that doesn't have the aftertaste of artificial sweetener," relates Dawn Lowenstein of Hatboro, Pennsylvania. "This tangy drink is perfect for folks who need to monitor their sugar intake."

Provided by Taste of Home

Time 20m

Yield 10 servings.

Number Of Ingredients 5

2 quarts cold water, divided
6 tea bags
2 sprigs fresh mint
3-1/2 teaspoons Crystal Light lemonade drink mix
2 cups orange juice

Steps:

  • In a saucepan, bring 1 qt. of water to a boil. Remove from the heat. Add tea bags and mint; let stand for 10 minutes. , Discard tea bags and mint. Pour tea into a large pitcher. Add lemonade drink mix, orange juice and remaining water; stir well. Refrigerate until chilled. Serve over ice.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

CRANBERRY ORANGE ICED TEA SPARKLER



Cranberry Orange Iced Tea Sparkler image

For a fun play on bubble tea, cut some jellied cranberry sauce into "caviar," then put a spoonful into this seasonal mocktail. The carbonation from the Italian soda will give it a lava-lamp effect.

Provided by Food Network

Categories     beverage

Time 1h25m

Yield 12 servings

Number Of Ingredients 5

4 black tea bags
2 cups cranberry juice cocktail
Six 15-ounce cans Italian orange soda
One 14-ounce can jellied cranberry sauce, cut into small cubes
Orange zest curls, for garnish

Steps:

  • Bring 1 quart water to a boil, then remove from the heat and add the tea bags. Steep the tea, dunking the bags occasionally, 10 minutes. Remove the tea bags. Add the cranberry juice and stir. Refrigerate until chilled completely, about 1 hour.
  • Fill a tall glass a third of the way with the cranberry tea, then fill the rest of the way with the Italian orange soda. Add a heaping tablespoon of the cranberry cubes. Garnish with an orange zest curl and serve. Repeat with 11 more glasses and the remaining ingredients.

CINNAMON AND ORANGE "TEA"



Cinnamon and Orange

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Yield Makes 1 quart

Number Of Ingredients 5

3 1/2 cups water
3 cinnamon sticks
Peel (without pith) and juice of 1 orange
2 tablespoons turbinado sugar
1/2 cup loosely packed fresh mint leaves

Steps:

  • Bring the ingredients to a boil in a saucepan. Remove from heat; steep, covered, until the liquid cools to room temperature. Strain and reheat to serve. The brews can be stored in the refrigerator for up to a week.

LEMON-ORANGE ICED TEA



Lemon-Orange Iced Tea image

For all the pitchers of tea I've made, I found one lemon and one orange just right for a citrusy summer drink. It doesn't matter the size, one each will do.

Provided by gailanng

Categories     Beverages

Time 25m

Yield 2 quarts

Number Of Ingredients 5

8 cups water
4 orange pekoe tea bags
1 cup sugar or 1 cup Splenda sugar substitute
1 lemon, juiced
1 orange, juiced

Steps:

  • In a large saucepan, heat water just until it comes to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for about 20 minutes.
  • In a 2 quart pitcher, combine the steeped tea, discarding the tea bags, and the sugar or Splenda. Stir until dissolved. Continue to cool to room temperature. Stir in lemon and orange juice. Refrigerate until chilled. Serve over ice.
  • Tips:.
  • I find it best not to add the citrus until the tea is completely cooled. Even better to chill the cooled citrus tea, as recommended, to let the flavors meld. Also, cooling too fast brings out the tannin, causing cloudy tea. Should any tea become cloudy, just add a little boiling water to clear it up.

ORANGE ICED TEA



Orange Iced Tea image

This is a recipe I found in my cookbook called Favorite Brand Name Classic Recipe Collection. It's really easy to make and the oranges offer a really refreshing citrus boost to the iced tea. I didn't include chilling time in the preparation time.

Provided by Northwestgal

Categories     Beverages

Time 15m

Yield 32 ounces, 4 serving(s)

Number Of Ingredients 5

2 oranges
4 cups boiling water
5 tea bags
ice cube
honey or brown sugar, to sweeten

Steps:

  • With a vegetable peeler, peel each orange in a continuous spiral, removing only the outer colored layer of peel.
  • In a large pitcher, pour boiling water over the tea bags and orange peel. Cover and steep 5 minutes. Remove tea bags. Chill tea mixture with peel in a covered container.
  • To serve, remove the peel and pour iced tea over ice cubes in tall glasses.
  • Sweeten to taste with honey (or brown sugar). Garnish with orange slices and fresh mint leaves, if desired.

Nutrition Facts : Calories 30.8, Fat 0.1, Sodium 7.1, Carbohydrate 7.7, Fiber 1.6, Sugar 6.1, Protein 0.6

CRANBERRY ORANGE TEA



Cranberry Orange Tea image

This recipe can be served hot or chilled over ice. It is perfect for the winter months, caroling, sleding, etc. It is also perfect for sipping around the pool or at barbecues. It comes for The Hotel Limpia Cookbook.

Provided by PaulaG

Categories     Punch Beverage

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups boiling water
4 orange and spice tea bags
3 tablespoons sugar
2 cups cranberry juice, heated
orange wedge

Steps:

  • Steep the tea bags in boiling water for about 5 minutes.
  • Add the sugar and stir to disssolve.
  • Add the hot cranberry juice and serve warm in mugs garnished with orange wedges or chill and serve over ice.

ORANGE SPICE TEA MIX



Orange Spice Tea Mix image

A nice spicy tea mixture that can be given as a gift.

Provided by shaggy

Categories     Drinks Recipes     Tea     Iced Tea Recipes

Time 10m

Yield 8

Number Of Ingredients 5

1 cinnamon stick, broken into pieces
5 whole cloves
2 tablespoons dried orange peel
2 whole black peppercorns
6 black tea bags, strings removed

Steps:

  • In a small bowl, combine cinnamon stick, cloves, orange peel and peppercorns. Place spice mixture and the tea bags in a cheesecloth bag, and tie with kitchen string.
  • To prepare tea: Bring 8 cups water to boil. Add cheesecloth bag and steep for 5 minutes.

Nutrition Facts : Calories 8.5 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.2 g, Sodium 2 mg

ORANGE, TEA, BOURBON-BRINED PAPRIKA BUTTER TURKEY



Orange, Tea, Bourbon-Brined Paprika Butter Turkey image

Great-tasting roast turkey flavor. Cook an 8-pound turkey breast on the weekend and enjoy flavorful turkey sandwiches all week. Can also be used on a full-size turkey. Cooking time is about 15 minutes per pound. If desired, make 1 cup seasoned butter and add 2 tablespoons to your turkey gravy.

Provided by Andy Bryan

Categories     Meat and Poultry Recipes     Turkey     Brine

Time 10h45m

Yield 12

Number Of Ingredients 18

Brine:
2 quarts water
5 oranges - juiced and zest cut off in large strips
2 cups kosher salt
1 cup white sugar
12 black tea bags
4 bay leaves
6 whole cloves
12 whole black peppercorns
1 cup bourbon whiskey
4 quarts cold water, or as needed
1 (8 pound) whole turkey breast
Seasoned Butter:
2 tablespoons coriander seeds, crushed
1 tablespoon paprika
2 teaspoons cumin seeds, crushed
6 cloves garlic, crushed and chopped
6 tablespoons butter, softened

Steps:

  • Pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Mix 4 quarts cold water into brine and let cool. Submerge turkey breast in brine, adding more water if needed to cover. Refrigerate 8 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Set oven rack to the lowest position in the oven.
  • Remove turkey from marinade; discard marinade. Rinse turkey and pat dry with paper towels. Mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
  • Loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. Rub remaining 2 tablespoons seasoned butter over the turkey breast. Place turkey breast onto a roasting rack and set rack into a roasting pan.
  • Roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees F (75 degrees C), about 2 hours. Transfer to a cutting board and let turkey breast rest 30 minutes before slicing.

Nutrition Facts : Calories 508.1 calories, Carbohydrate 19.1 g, Cholesterol 125.9 mg, Fat 15.2 g, Fiber 1.1 g, Protein 58.9 g, SaturatedFat 6.3 g, Sodium 16285.5 mg, Sugar 16.7 g

SPICED ORANGE TEA, HOT OR COLD



Spiced Orange Tea, Hot or Cold image

I found this recipe in a book I picked up at a thrift shop. I'm not really a tea drinker so like to find ways to get those good anti-oxidants without the tea taste. This is all orange & spice so I quite liked it. I didn't have whole cloves so made mine with a dash of ground cloves instead. I had one cup warm & then put the rest in the fridge to have iced, it was nice both ways.

Provided by Mandy

Categories     Beverages

Time 9m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/4 liters boiling water
50 g sugar
10 cloves
2 small cinnamon sticks
4 tea bags
4 tablespoons orange juice
2 1/2 tablespoons lemon juice
1/4 orange, rind of (try not to get the pith as this will make it bitter.)
honey
cinnamon stick, to serve

Steps:

  • Combine water, sugar, cloves & cinnamon in a saucepan, mix & bring to the boil.
  • Remove from heat & add tea bags, infuse for 4 minutes.
  • Strain & stir in remaining ingredients.
  • Place over a low heat to keep warm but do not boil.
  • Discard orange peel & add honey to taste, (I added about 1 tsp per cup).
  • Serve with long cinnamon sticks as mixers.

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