Florida Citrus Recipes

Recipes Using Oranges or Orange Juice

Orange Recipe Index:

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From Unknown

Renaissance Orange Apple Pie

Bake pie shell at 425F for 10 minutes. Let cool. Slice unpeeled oranges as thinly as possible, discarding seeds. Combine water, honey, and lemon juice in a large saucepan, and bring to a boil. Add orange slices, cover, reduce heat, and simmer about 2 hours or until peel is limp and easily chewed. Drain and set aside slices. In a bowl, combine brown sugar, salt and spices. Add apple slices and toss until evenly coated. Place a layer of apple slices in pie shell, then a layer of orange slices. Repeat with remaining fruit. Place pastry lid over filling, crimp edges and slash lid in a few places. Paint lid with rose-water icing. Bake at 350F for 1 hour.

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From "Bruce E. Wilson" bewilson@emn.com

Orange-Cranberry Bread

Follow usual procedures (oat bread cycle helps). I think this one's a bit higher, something like 80 cal, 0.6 g fat/ounce.

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From chris@psych.toronto.edu (Christine Hitchcock)

Hot Cider (non-alcoholic)

Stud the oranges with cloves. (Push the pointy end into them until the flower part is flush with the peel.) I use about 10 per orange.

Put the cider into a large saucepan, and add the oranges and some cinnamon sticks (one or two will do). Heat for hours (you can just leave it on all day for a party). It gets better with age. Just pour in more cider when it starts getting low.


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From davenpor@ben.dev.upenn.edu (Donna Davenport)

Orange Pancakes

I like Arrowhead Mills pancake mixes. They have a variety of them - buckwheat, wholewheat, multigrain, etc.

Just mix up all the above to the consistency you like for thickness by adding more of the pancake mix - I like a really crepe style pancake so I can roll them and fill them with All Fruit and lemon juice or low salt fat-free pie fillings (Pet Cherry) and top them with the low or no-fat version of Cool Whip - This makes an awesome desert. The orange flavor combined with the spongy quality of the cakes due to the egg whites is really a wonderful treat.

You can adapt this recipe to French toast too. Just mix together the egg whites and the orange juice and orange extract, plus add some cinnimon. It is especially good when using a heavy whole grain breads, heavy breads or fruit bread that's gone stale.

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From kebg0412@uxa.cso.uiuc.edu (Karl Edward Boggs)

Sauce For Fruit

Actually the second isn't very different but a little thicker. Bring 1 cup of orange juice (you can mix in smashed berriers for color and more flavor) and 1 cup sugar and some lemon and/or orange peel to a boil and simmer for 10 minutes. (You can add cinnamon, cardamom, ginger, or nutmeg but only a tiny amount!!!!) Strain the stuff and let it cool. Mix in one tablespoon Grand Marnier and for a really neat addition a tablespoon of orange flower water. I have topped fruit pastries with this stuff, but I expect it would be very good to dip fresh fruit in.

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From liberty@liberty.com (Linda/BDT Burbank, Ca)

Pineapple Orange Sauce

Combine pineapple, 1/2 cup orange juice and 1 teaspoon orange peel with remaining ingredients in a saucepan. Cook, stirring constantly until sauce boils and thickens. Cool. Makes about 8 servings.

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From c9036991@cc.newcastle.edu.au (I LIKE IT LIKE THAT)

Strawberry And Orange Sauce

Gently heat orange juice this till its just starting to warm through, add a little, tiny, bit of lemon juice. Puree half the punnet of strawberrys, strain, and add this to the orange juice and leave it on the stove till its all warmed through. With the rest of the strawberrys, chop them roughly and just throw them in the mixture.

When its warm, not *HOT* just pour it over whatever dessert your having. It goes well with the crepes, especially if you have a little bit of whipped cream as well. You could even try adding a little Grand Mariner if you wanted, but I havent tried this, yet.

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From Chuck Zonta chuck.zonta@toadhall.com

Orange Frost

Place all ingredients into a blender and blend until creamy. Serve in 2 chilled glasses. Makes 2 servings.

Variation: Substitute apple juice and one half frozen peeled apple for orange juice and banana.

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From David Monteit - EECS dmonteit@eecs.wsu.edu

Soft Ginger Cookies With Orange Glaze



In a small bowl combine buttermilk and baking soda and set aside. They will foam up. In a larger bowl combine oil, sugar, molasses and eggs and beat until well mixed (about 1 minute). Add the buttermilk mixture and blend. Sift together dry ingredients. Slowly add dry ingredients to wet mixture. Let mixture stand 15 minutes.

Preheat oven to 325 degrees. Drop batter by heaping tablespoons onto oiled cookie sheet. Bake 8 to 9 minutes until the top springs back when touched with your finger. Do Not overbake. The cookies should be quite soft.

While cookies are baking combine glaze ingredients. Remove cookies to wax paper lined wire rack. Frost while warm with 1/2 tsp of glaze for each cookie. Let cool completely. Transfer to trays and place in freezer to completely set if neccesary or to freeze for storage. Once frozen pack in tins in single layers seperated by wax paper. These freeze well.

From Cooking In Quilt Country by Marcia Adams.

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From Ari Kornfeld ari@perspective.com

Ensalada Pico De Gallo


Whisk together all dressing ingredients. Drizzle half the dressing over the onions & jicama, refrigerate for at least an hour.

Just before serving, remove onions & jicama from marinada & toss with the lettuce. Arrange oranges on top and drizzle the remaining dressing over the salad.

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From A.J.Shire@ecs.soton.ac.uk (Andrew J Shire)

Cranberry and Orange Sauce

Basically, just mix in a pan and simmer gently for about 20 minutes with a lid on the pan (give it an occaisional stir with a spoon, and add some water if it is getting too dry). Really easy. Should give a nice thick well textured goop: don't pretend you're making jam though... Skinning is a matter of preference (I don't).

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From ekatman@midway.uchicago.edu (Eileen 'Lee' Katman)

Liquid Sunshine Soup

Roast the squash by cutting in half, removing seeds and stringy membrane, place cut side down on baking sheet, pierce skin with a fork a few times, cook at 350 for 40 minutes or until soft.

Chop onions and carmelize in a soup pot. Add broth as needed. (When onions are done put in mushrooms and saute until liquid is released and cooked down.)

Rinse lentils. For quicker soup soak them in the broth.

Scoop squash flesh away from skin and puree with orange juice.

After onions are carmelized (and mushrooms are done) dump all ingredients into the onion cooking pot. Simmer gently until lentils are cooked. If using the squash you may wish to add onion juice to cut the sweetness, if using canned pumpkin you may wish to add sugar to add to the sweetness.

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From nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

Zesty Citrus Vinaigrette

This dressing lends zesty flavor with no fat. Serve it on a salad of spinach leaves, mandarin orange segments, sliced celery and croutons.

Combine all ingredients in small jar with tight- fitting lid; shake to blend well.

Makes 2/3 cup, 1 Tbsp per serving (8 calories, 0 g fat, 0 g chol, 50 mg sodium)

Recipe is from the July/August 1994 issue of Pillsbury Fast & Healthy.

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From Lois Patterson lois@helix.net

Apple Cinnamon Bread

Mix in the order recommended by your breadmaker. This uses the powdered-milk white/wheat setting on the Black & Decker. This makes a good-sized loaf, and it has a lovely aroma. The apple pieces are indistinguishable at the end (the bread maker must blend them up).

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From mindy.s.mymudes@uwrf.edu

Fruit Chaat

Cut up all fruits into small cubes or tiny segments so that the spices can mingle into fruits easily. Mix all spices togther in a bowel, pour in sugar, orange and lemon juices,stir and shake the mixture to blend them. Pour over the fruit, mix gently, garnish with mint leavesand chill well before serving.

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From the kitchen of Carol Linkkila

Cranberry Bread

Combine first five ingredients. Sift dry ingredients and blend well with creamed mixture. Add nuts and cranberries. Turn into 2 greased and wax-paper lined loaf pans. Bake at 325 degrees for 40 minutes. Lower heat to 300 degrees and bake 40 minutes more. Remove bread from pans and peel wax paper before cooling. Can be frozen.

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From liz@unirot (Mamaliz)

Orange Pound Cake

Preheat oven to 350. Cream butter until light and fluffy. Gradually add sifted sugar and rind. Cream thoroughly. Add eggs, one at a time, mixing well after each addition. Sift the flour before measuring, then combine the dry ingredients. Sift. Gradually add sifted dry ingredients to butter mixture. Add orange juice and combine thoroughly. Turn into buttered and floured 10-inch tube pan. Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool for 5 minutes. Turn into wire rack and cool thoroughly. Brush with jam and top with orange peel. If you try to make a pound cake with margarine or shortening you will end up with a tasteless mess. Butter is the major taste in a pound cake; even if it weren't, butter and margarine have different properties in baking, and this recipe is adjusted for butter. Don't make this cake if you don't have an electric mixer or \fIvery\fR strong wrists. I figure I spend nearly half an hour beating butter and such when I make this cake. Also, this cake is easier to handle if you have a tube pan that comes apart into two pieces. Time: 30-40 minutes preparation, 1 hour baking.

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From av9y@poe.acc.virginia.edu (Aruna Viswadoss)

Mexican Orange Thins

Cream butter; add sugar, orange rind, and egg; beat till light. Add remaining ingrdients and mix well. Roll very thin, cut with floured cutters. Bake in 425 F oven 6 to 8 minutes. Makes 10 dozen.

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Chicken Wing Sauce

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Honey Citrus Glaze & Sauce

Combine all ingredients in small saucepan. Bring to a boil. Reduce heat to medium-low. Cook 15 minutes or until thickened and reduced, stirring occasionally. Use sauce to glaze ham, ribs or chicken during last 30 minutes of cooking.

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From davidg@clam.rutgers.edu

Orange Glazed Coffee Cake

In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 min. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. Place the dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours. Grease a 10 inch springform pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 425 deg.F. Brush the dough with glaze. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly.

To prepare icing, in a small bowl, stir together the confectioners' sugar and orange juice until smooth. Spread icing over warm cake and serve warm. Makes approx. 12 servings.

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The Florida Citrus Recipe page was last updated on July 9, 2001 by Chet Townsend.