Best Oranges Filled With Orange Sorbet And Cloudberry Jam Recipes

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ORANGE-BERRY JAM



Orange-Berry Jam image

This jam turns a beautiful color and tastes really good. Expect a refreshing, sweet flavor from the added orange segments and grated orange peel. -Earlene Ertelt, Woodburn, Oregon

Provided by Taste of Home

Time 35m

Yield 6 half-pints.

Number Of Ingredients 7

3 cups fresh raspberries
2 cups fresh blueberries
6-1/2 cups sugar
1/2 cup finely chopped orange segments
2 tablespoons lemon juice
4 teaspoons grated orange zest
1 pouch (3 ounces) liquid fruit pectin

Steps:

  • Place raspberries and blueberries in a food processor; cover and process until blended. Transfer to a Dutch oven. Stir in the sugar, orange segments, lemon juice and orange zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts : Calories 113 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 1g fiber), Protein 0 protein.

ORANGE SHERBET CUPS WITH BLACKBERRIES



Orange Sherbet Cups With Blackberries image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 2 oranges in half; scoop out the flesh (reserve for another use). Fill the orange cups with scoops of orange sherbet and top with blackberries. Freeze until set.

Nutrition Facts : Calories 164 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 51 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 1 grams, Sugar 27 grams

ORANGES FILLED WITH ORANGE SORBET AND CLOUDBERRY JAM



Oranges filled with orange sorbet and cloudberry jam image

Provided by Marian Burros

Categories     dessert

Time 40m

Yield 10 servings

Number Of Ingredients 11

12 egg yolks
1 1/3 cups sugar
Pinch salt
2 whole vanilla beans
4 1/4 cups liquid, half cream and half milk
Finely grated peel of two oranges
1/4 cup undiluted frozen orange juice concentrate
Julienned peel of three oranges
10 oranges
10 large green leaves, any decorative kind 1 approximately
1 5-ounce jar cloudberry jam (see note)

Steps:

  • To make the sorbet, beat yolks thoroughly. Add sugar and salt, and combine well.
  • Split vanilla beans, remove seeds and reserve for another use. Heat milk and cream together with vanilla-bean pods until mixture is hot but not boiling. Stir a little of the hot liquid into the yolk mixture, then return all to milk mixture and cook, stirring, until thick enough to coat back of spoon. Strain.
  • Add finely grated peel of oranges and cool.
  • Put the mixture in an ice-cream machine and process. When slushy, add orange juice.
  • Blanch julienned pieces of orange peel in boiling water two to three minutes. Drain. Boil peel in additional water to cover until tender, about five minutes. Cool, drain and dry. Add to sorbet mixture.
  • To assemble, cut off tops of 10 oranges, reserve slices. Cut off thin slice from bottom if necessary to make orange stand up. Scoop out insides using grapefruit knife. Reserve orange sections for other uses.
  • Fill shells with sorbet mixture, making indentation in center. Place reserved top slice on an angle in the indentation. Put in freezer.
  • To serve, place filled orange on a large green leaf on dessert plate. Spoon cloudberry jam on top of sorbet and serve.

ORANGE SORBET



Orange Sorbet image

Provided by Food Network

Categories     dessert

Time 6m

Yield 5 c (1.2 kg)

Number Of Ingredients 3

2 oranges, peeled, halved
2 tablespoons (20 g) sugar or other sweetener, to taste
4 cups (960 ml) ice cubes

Steps:

  • 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  • 2. Select Variable 1.
  • 3. Turn machine on and slowly increase speed to Variable 10, then to High.
  • 4. use the tamper to press ingredients into the blades.
  • 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
  • 6. Stop machine. Do not over mix or melting will occur. Serve immediately.

ORANGE SORBET



Orange sorbet image

Make an easy, refreshing orange sorbet using just three ingredients. This simple, zesty dessert or palate cleanser is perfect after a rich meal

Provided by Glynn Purnell

Time 10m

Yield With leftovers

Number Of Ingredients 3

300ml orange juice
2 star anise
100g caster sugar

Steps:

  • Put the orange juice, star anise and sugar into a pan. Bring to the boil, stirring, until the sugar has dissolved, then remove the star anise. Cool, then pour into an ice-cream machine and churn until smooth and frozen. (If you don't have an ice-cream machine, cool the mixture, then tip into a freezerproof container and freeze until firm, whisking every hour with a fork to break up the ice crystals.)

Nutrition Facts : Calories 82 calories, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar

ORANGE BLUEBERRY FREEZER JAM



Orange Blueberry Freezer Jam image

This quick jam lets me savor the great taste of fresh-picked blueberries no matter the season, but I have to fight my kids for them since they start eating them the minute I bring them in the house. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Time 25m

Yield 4 cups.

Number Of Ingredients 4

2-1/2 cups sugar
1 medium orange
1-1/2 cups fresh blueberries, crushed
1 pouch (3 ounces) liquid fruit pectin

Steps:

  • Rinse four clean 1-cup plastic containers with lids with boiling water. Dry thoroughly., Preheat oven to 250°. Place sugar in a shallow baking dish; bake 15 minutes. Meanwhile, finely grate 1 tablespoon peel from orange. Peel and chop orange., In a large bowl, combine blueberries, warm sugar, grated peel and chopped orange; let stand 10 minutes, stirring occasionally. Add pectin; stir constantly for 3 minutes to evenly distribute pectin. , Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 66 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein.

ORANGE SORBET



Orange Sorbet image

Add a splash of color to the dinner table with this orange sorbet. The refreshing orange flavor of this frozen delight would be great as a dessert or a palate cleanser between courses. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/4 quarts.

Number Of Ingredients 6

1 cup sugar
1 cup water
12 orange peel strips (1 to 3 inches)
3 cups orange juice
3 tablespoons lemon juice
2 tablespoons orange liqueur or vodka

Steps:

  • In a small saucepan, bring the sugar, water and orange peel to a boil. Cook and stir until sugar is dissolved; discard orange peel. Set aside to cool., In a large bowl, combine the orange juice, lemon juice, orange liqueur and reserved sugar mixture. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 8 hours or overnight.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.

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