Best Spiced Oranges Recipes

FRESH ORANGES WITH SPICED RED WINE SYRUP

Steps:

• Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
• Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.

LARRA'S BAKED SPICED APPLES AND ORANGES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit.
• Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.

SPICED CAKE WITH ALMONDS AND CARAMELIZED ORANGES

Steps:

• Preheat oven to 350 degrees F. Lightly coat 2 (8-inch) cake pans with cooking spray. Set aside.
• To make the cake, in a large mixing bowl, combine cake mix, yogurt, and eggs. Beat with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes. Turn batter into prepared caked pans and bake in preheated oven for 30 to 35 minutes or until tester inserted into center comes out clean. Cool cakes in pans for 10 minutes and then turn onto wire racks to cool completely. Cut a thin layer off the top of each cake to make level.
• To make the caramelized oranges, in a large frying pan, combine orange juice, sugar and cinnamon. Bring mixture to a boil for 5 minutes. Add orange slices and continue boiling for an additional 5 minutes. With tongs, carefully remove caramelized oranges and place on waxed paper to cool.
• For the Cheese Frosting: In a small bowl, combine cream cheese frosting, cinnamon and cinnamon extract.
• To assemble: Frost cake with a thin layer of frosting between layers and on the outside. Gently press toasted sliced almond onto side of cake. Arrange caramelized orange slices on top of cake.

SPICED PEARS WITH ORANGES AND CARAMEL SAUCE

Steps:

• Using melon baller and starting from bottom, core each pear. Cut thin slice off bottom of each pear to make level.
• Stir sugar and 1/4 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes. Remove pan from heat; whisk in butter, then 2 tablespoons water.
• Stand pears in caramel sauce in saucepan. Sprinkle cinnamon over. Cover and cook over low heat 10 minutes. Uncover; sprinkle with ras-el-hanout. Cover and continue to cook until pears are tender, occasionally spooning caramel sauce over pears and shaking pan so pears don't stick, about 15 minutes. Arrange orange slices around pears; spoon caramel sauce over. Cover and simmer until orange slices soften, about 5 minutes.
• Place orange slices on plates. Stand pears atop orange slices. Spoon caramel sauce over and sprinkle with almonds. Serve warm or at room temperature.
• *A Moroccan spice blend available at some specialty foods stores and Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).

SPICED ORANGES WITH CARAMEL SAUCE

Steps:

• In a 4 cup glass measuring cup combine the brown sugar, heavy cream and light corn syrup. Set aside in microwave until later.
• To cut oranges into supremes: remove rind and pith. Over a bowl to catch the juices, cut in between skins to release supremes. Squeeze juice from skins over supremes and toss with a bit of cardamom to taste. Set supremes in 4 dessert bowls.
• When ready to eat microwave brown sugar mixture, uncovered at full power for 2 minutes. Whisk to blend, and cook 1 minute more until a bit thickened. Remove from heat and stir in butter. Immediately pour over oranges and garnish with pistachios. Sauce will thicken as it cools. Leftovers can be kept in the fridge for a week. To soften, microwave 30 seconds to a minute, uncovered.

SPICED CARAMEL ORANGES

Steps:

• In a heavy saucepan melt the sugar over moderate heat, stirring with a fork, and cook the syrup, swirling the pan occasionally, until it is a golden caramel. Remove the pan from the heat, pour the water carefully down the side of the pan, and add the cinnamon and the allspice. Return the pan to the heat and simmer the syrup until the caramel is dissolved. Remove the pan from the heat, add the rum carefully, and simmer the syrup for 5 minutes. Arrange the orange slices in a large bowl, pour the syrup over them, and let the oranges macerate, covered and chilled, for at least 2 hours or overnight. Serve the oranges at room temperature.

SPICED ORANGES

Steps:

• In a large saucepan, combine the first six ingredients. Cook over medium heat until slightly thickened, about 15 minutes. Add oranges; simmer for 1 minute. Pour into a bowl; refrigerate. Discard lemon, cinnamon and clove before serving. Garnish with mint if desired.

SPICED ORANGES AND DATES

Steps:

• Add the water and sugar to a saucespan. Stir over heat until the sugar has dissolved. Add the peel from one orange. cloves, ginger, star anise and cinnamon stick pieces. SImmer 10 minutes or until a syrup forms. Remove from the heat.
• Slice the oranges into thick rounds. Remove the pits from the dates and cut the dates into halves. Add the oranges and dates to the sugar syrup. Set aside for 20 minutes.
• Spoon the fruit onto one large platter to serve -- or into serving bowls. Sprinkle the toasted almonds over the top.
• Serve with yogurt or custard.

MOROCCAN SPICED ORANGES

Steps:

• Combine first 6 ingredients in a medium bowl, tossing to combine.
• Cover and chill 20 minutes.
• Garnish with cinnamon if desired.
• Serve over ice cream for dessert.

BAKED SPICED APPLES AND ORANGES

Steps:

• 1. In a large bowl, toss together the apples, oranges and brown sugar. Spread evenly in a 13X9 baking dish
• 2. Sprinkle crackers over fruit.
• 3. Melt butter in a small saucepan. Wisk in the flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over crackers, then drizzle half & half over that.
• 4. Cover with aluminum foil and bake at 325 degrees for 1 hour.
• 5. Remove from oven and stir gently to fold in the crust. Serve warm.

SPICED GOLDEN RAISINS & ORANGES

Steps:

• Combine the sugar & water in a small saucepan and bring to a boil.
• Add the allspice, ginger, lemon juice, cinnamon sticks, & raisins. Simmer over medium heat for 10 minutes or until the syrup has thickened.
• Remove the cinnamon sticks then transfer syrup to a bowl, refrigerate for 10 minutes.
• Cut the peel & pith from the oranges. Slice into 1/2 inch rounds then cut into quarters. Place into a medium glass bowl. (Make sure to remove any seeds).
• Pour the cooled syrup & raisins over the oranges & gently stir to coat. Chill for 2 hours before serving.

CHAMPAGNE FOAM WITH SPICED ORANGES

Steps:

• Coat six 8oz disposable plastic containers (such as GladWare) with cooking spray. Cut the peel and white pith from oranges. Working over a bowl, cut the oranges between the membranes to release segments, allowing them and the excess juices to fall into the bowl. Set aside.
• Whisk sugar and gelatin in a medium bowl to blend. Add boiling water and whisk vigorously to until gelatin and sugar dissolve and mixture becomes very foamy, about 2 minutes. Strain the juices from bowl of orange segments into gelatin mixture and whisk to blend.
• Refrigerate gelatin mixture until lukewarm, stirring occasionally, about 25 minutes. Whisk in chilled Champagne. Divide the gelatin among the prepared containers. Cover each and refrigerate until gelatin sets, at least 2 hours and up to 1 day.
• Meanwhile stir marmalade, cinnamon and cloves in a small heavy saucepan over medium heat until the mixture simmers, about 5 minutes. Set aside and allow to cool completely. Stir in the orange segments.
• To serve Champagne foam, invert each onto a dessert plate and serve immediately. Spoon the spiced orange mixture alongside.
• *Note: I am not sure if these envelopes are .3 oz ones or not. It does not say in the recipe.

SPICED ORANGES

Steps:

• Peel oranges, removing all pith. Slice thickly and arrange in shallow dish.
• Place orange juice, sugar, zest and Ras el Hanout in saucepan and bring to boil stirring to dissolve sugar.
• Boil for about 5-10 minutes to reduce and thicken syrup.
• Remove from heat, add rose water then cool.
• Pour syrup over orange slices.
• Serve cold.

ORANGES IN SPICED HONEY

Steps:

• Zest one of the oranges and set the zest aside. Working with one orange at a time, cut a 1/4 inch off of the bottom and top of an orange. Stand the fruit cut-side down on a cutting board, and working from top to bottom, cut away the peel and pith. Working over a bowl, cradle the orange in one hand and cut along both sides of each membrane through to the center, releasing the segments into the bowl. (If you can't get whole segments, that's okay.) Squeeze the remaining membrane over a second bowl to release any juices; add the juices that have collected with the orange segments. Repeat with the remaining oranges.
• Melt the butter over medium heat in a medium skillet. Stir in the cinnamon stick and a pinch of cayenne and cook until aromatic, about 1 minute. Add the orange juice, zest and honey and bring to a simmer. Cook, uncovered, swirling occasionally, until the liquid thickens to a glaze, about 7 minutes more. Add the orange segments and cook until just warmed. Remove from the heat and discard the cinnamon stick. Spoon over toasted waffles, pancakes or French toast.

SPICED CHICKEN WITH ORANGES

Steps:

• Sprinkle chicken with salt, pepper, five-spice powder, and sesame seeds. Melt butter in heavy large skillet over medium heat. Sauté chicken until golden brown and cooked through, about 5 minutes per side. Using tongs, transfer to plate.
• Add onion to drippings in skillet and sauté until tender, stirring often, about 3 minutes. Add orange juice, soy sauce, and pepper oil. Reduce heat to medium-low and simmer 2 minutes, stirring often. Add oranges and stir until just heated through, about 1 minute. Return chicken to skillet to reheat if necessary. Divide onion-orange mixture among 4 plates, top with chicken, and serve.

SPICED ORANGES & RAISINS (AL BURTUGAL WAL ZABIB AL MUTABAL -

Steps:

• Combine the sugar and water in a small saucepan and bring to a boil.
• Add raisins, lemon juice, cinnamon sticks, allspice and ginger.
• Simmer over medium heat about 10 minutes until syrup is thickened. Remove from heat and stir in the vanilla.
• Transfer to a bowl and refrigerate 10 minutes.
• Cut peel and pith from oranges.
• Slice oranges into 1/2 inch rounds.
• Cut rounds into halves or quarters and place in medium bowl.
• Pour cooled raisins and syrup over oranges and stir gently.
• Chill 2 hours or overnight.Serve over ice cream or cake.

MOROCCAN SPICED ORANGES

Steps:

• Combine all ingredients in a medium bowl. Cover and chill 20 minutes. Garnish with cinnamon and rind, if desired