Try the best recipes with orange. We have sweet and salty options for you!

Oranges are not only available all year round and especially in winter, but their prices are also very favorable.

You can not only consume them on their own, but they are also suitable for drinks, desserts, pastries, meat dishes and for preservation.

We have prepared for you 10 luxurious recipes with oranges that you will fall in love with.

Enjoy it!

Homemade orange liqueur

You never have to buy orange liqueur at the store again! With us, you can make it yourself at home. It goes well with a wide range of spirits and cocktails. Liqueur prepared in this way can last up to a year at home.

INGREDIENTS

• 1/4 cup zest from smaller oranges
• 1 tablespoon of dried bitter orange fruit
• 1 cup brandy
• 1 cup of vodka
• 4 whole cloves
• 2 cups of sugar
• 1 and 1/2 cups of water

METHOD

• Mix the orange peel, dried orange pith, brandy and vodka in a small sealable container.
• Seal and shake.
• Let it brew for 19 days at room temperature.
• On the 20th day, add cloves, close and shake.
• Let it soak for another day.
• Bring water and sugar to a boil in a small saucepan over high heat, stirring frequently, until sugar dissolves.
• Let this simple syrup cool.
• Strain the contents of the glass with the peel and alcohol through a fine sieve and then through a coffee filter.
• We dispose of solids.
• Mix the strained mixture with simple syrup and pour into a sealable glass or bottle.
• Shake before use and let it sit for at least one day.
• Store in a sealed container at room temperature for up to one year (preferably three months).

Greek slices of Portokalopita

These orange slices are very popular in Greece for several reasons. They are fragrant, juicy and decadent. Instead of flour, they use extra thin sheets of dough called filo and you can get them in larger stores.

INGREDIENTS

For the syrup:

• 1 and ½ cups orange juice
• ½ cup of water
• 1 and ½ cups of sugar
• 1 stick of cinnamon

For cuts:

• 180 g of thawed filo sheets
• 4 eggs
• ½ cup of sugar
• 1 cup extra virgin olive oil
• 2 teaspoons of vanilla extract
• 210 g of yogurt
• 2 teaspoons of baking powder
• orange peel from 2 medium oranges

METHOD

• Preheat the oven to 120 °C.
• Place 5 sheets of phyllo dough on a baking sheet side by side in the oven (they can overlap) and heat for about an hour until the phyllo is hard and crispy (use a fan if you have one).
• Turn them halfway through baking.
• As soon as they are crispy, take them out of the oven and break them into small pieces.
• Set aside.
• While the phyllo is drying, prepare the syrup.
• In a small saucepan, combine orange juice, water, 1 1/2 cups sugar, and cinnamon stick.
• Bring to a boil and then reduce the heat and cook for 7 minutes.
• Set aside to cool.
• Add eggs, sugar, olive oil and vanilla to a large bowl.
• Beat until frothy.
• Mix yogurt and baking powder in a small bowl and let stand for 2-3 minutes.
• Add yogurt to the egg mixture and mix carefully.
• Gradually add the orange peel and crumbled filo and mix gently.
• Increase the temperature to 350 degrees Celsius.
• Grease a baking dish or tray (23 x 33 cm), pour the dough onto it and level it with a spatula.
• Bake for 35-40 minutes until the surface is dark golden.
• Remove from the oven and make several cuts with a sharp knife and immediately drizzle with syrup.
• We add the syrup gradually and use almost all of it, setting aside about 2 tablespoons.
• Let the bun rest for at least 2-3 hours.
• Store in the refrigerator and let it rest for half an hour before serving.
• Cut into square pieces and drizzle with a little of the reserved syrup before serving.

Marmalade

Homemade jams are always tasty and honest, prepare an orange version according to this recipe.

INGREDIENTS

• 3 large sweet oranges, pitted
• Finely peel 1 orange
• coarse peel of 1 orange
• juice of one lemon
• 250 g cane sugar
• 125 ml of water

METHOD

1. Wash the oranges well and grate the peel.
2. Peel the oranges.
3. Remove the delicate translucent skin from the individual parts and cut the flesh into smaller pieces.
4. Add sugar, lemon juice and water to the pulp.
5. Mix everything and put it in a pot.
6. Stir the mixture and boil until thickened.
7. Pour the still very warm jam into heated glasses with lids.

Homemade orange juice

Do you want to surprise your visitor in the summer? Try to prepare this spicy and refreshing variant from honest ingredients. Everyone will surely like it.

INGREDIENTS:

• 1 kg of oranges
• 1 kg of carrots
• 100 g of honey or maple syrup
• juice of 1 large lemon
• 4 liters of water

METHOD :

1. Wash the oranges well and peel half of them.
2. Clean the carrots and cut them into smaller pieces together with the oranges.
3. We put it in a pot and pour 4 liters of water.
4. Add honey and lemon juice.
5. Cook everything gently for about 1 hour.
6. Then mix everything with a hand mixer.
7. Mix and let cool.

Duck on oranges with honey

Can you only prepare classic duck with dumplings and cabbage and want to try something less traditional? Try this duck on oranges with honey! You can serve it with rice or small bramkas, it also goes well with an aromatic dry red wine.

INGREDIENTS

• 1 duck, about 2.5 kg
• 3 oranges
• 4 tablespoons of oil
• salt and cumin
• 1 onion
• 3 spoons of honey
• 4 spoons of orange marmalade
• 1 spoon of sugar
• 300 ml of white wine
• 4 tablespoons of soy sauce

METHOD

1. Rinse the duck and dry it.
2. Salt and pepper.
3. Peel and finely chop the onion.
4. Peel the oranges and divide them into pieces, remove the white peel and cut them.
5. Scrape the peel from one orange with a peeler and finely chop.
6. Heat the oil in a baking pan, add the onion and let it become translucent.
7. Add sugar, zest, stock, wine and soy sauce.
8. Boil and add the duck.
9. Cover and bake at 180 °C for about 2-3 hours until golden.
10. Finally, drain the juice.
11. Add oranges, marmalade to the juice and boil.
12. Season with salt and pepper.
13. You can strain it or leave it with the orange pieces.

Orange crinkles

Soft and delicious orange crinkles are a great snack not only for children. Try this sweet treat yourself!

INGREDIENTS

• 1 and 1/2 cups plain flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon of baking soda
• 1/2 cup softened butter
• 1 cup granulated sugar
• 1/2 teaspoon of vanilla extract
• 1 large egg
• 1 teaspoon of orange peel
• 1 tablespoon of orange juice
• 1/2 cup powdered sugar

METHOD

• Preheat the oven to 175 degrees Celsius.
• Line the tray with baking paper.
• In a medium bowl, mix the flour, salt, baking powder and baking soda.
• Let’s put it aside.
• In the large bowl of a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 4-5 minutes.
• Turn the mixer to low and add the vanilla, eggs, orange peel and orange juice.
• Mix until combined, then beat on medium-high speed for one minute.
• Scrape down the sides of the bowl and turn the mixer to low.
• Slowly add the flour mixture until incorporated.
• Place powdered sugar in a small bowl.
• We measure out a heaping teaspoon of the dough and roll it into a ball, which we coat in powdered sugar.
• Place on a baking sheet and repeat with the remaining dough.
• Bake for 10-14 minutes, or until the bottoms of the crinkles are lightly browned and the cookies are dry and cracked.
• Remove from the oven and let cool on the baking sheet for a few minutes, then transfer to a cooling rack.
• Enjoy your meal!

Grilled veal liver with oranges

Even if you’re not a fan of liver, give it a try. The following recipe is a delicacy. You just have to love the combination of liver and oranges!

INGREDIENTS

• ½ teaspoon whole cilantro
• ½ teaspoon whole pepper
• 1 tablespoon of thyme
• 3 tablespoons of olive oil
• 800 g calf’s liver
• 2 oranges
• sea salt to taste

METHOD

• Finely crush the coriander with pepper and thyme in a mortar.
• Mix the spices with the oil.
• Wash the liver, dry it and cut it into 8 thin slices.
• Use a sharp knife to remove the peel and pith from the orange and cut it into thicker slices.
• Rub the oranges and liver with oil and spices and put them on a hot grill.
• Grill until the livers are golden brown, basting occasionally with oil, 2-3 minutes per side.
• Season with salt just before serving.
• Divide into plates and serve with oranges.

Homemade orange syrup

Children will especially like this syrup in the summer, and you can add it to their tea in the winter.

INGREDIENTS

• 2 kg of oranges
• 2 kg of granulated sugar
• 1.5 l of boiled lukewarm water
• 30-40 g of citric acid (depending on the sweetness of the oranges)

METHOD

1. Wash half the amount of oranges and cut them into circles.
2. Place in a pot, cover with lukewarm water and leave to infuse for 24 hours.
3. The next day, add freshly squeezed juice from the remaining oranges to the pot and cook the mixture for approximately 20 minutes.
4. Then let it soak again for 24 hours.
5. The next day, strain the juice through cheesecloth into a pot.
6. Sprinkle sugar, citric acid and cook until the sugar dissolves.
7. Then another 20 minutes.
8. Pour the juice into well-sealable bottles.

Spicy chicken on oranges

A luxurious dish of crispy fried chicken for lovers of Asian cuisine! This homemade version is sure to put a smile on your face.

INGREDIENTS

• 3/4 kg chicken cut into bite-sized pieces
• 3 tablespoons of cornstarch
• 2 eggs
• frying oil
• spring onion for garnish

For the marinade:

• 1 cup of chicken broth
• 1/2 cup fresh orange juice
• peel from one orange
• 1/2 cup sugar
• 1/3 cup rice vinegar
• 1/4 cup soy sauce
• 4 cloves of garlic, press through
• 1 teaspoon of ground ginger
• Dissolve 2 tablespoons of cornstarch with 2 tablespoons of water

METHOD :

1. Mix the ingredients for the marinade and fill the meat with min. for 30 min.
2. We put the second half in a pot to slowly cook so that it thickens.
3. We keep her warm.
4. We take the chicken out of the marinade, which we will no longer need, and wring it out.
5. Beat the egg, coat the meat in it and thoroughly roll it in starch.
6. Heat the oil well and fry until golden.
7. Drain on a napkin.
8. Toss the chicken in the still warm sauce and serve immediately.
9. Garnish with chopped onion.

Orange cake

This simple cake with frosting has a luxurious orange flavor that you will want to try again and again. It goes great with afternoon coffee, but you can also serve it as a breakfast or snack.

INGREDIENTS

For the cake:

• 3 cups plain flour
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 cup softened butter
• 2 cups granulated sugar
• 5 large eggs
• 3/4 cup buttermilk
• 1/3 cup fresh orange juice
• 2 tablespoons of orange peel
• 1 teaspoon of vanilla
• 1/2 tsp orange extract (optional)

For watering:

• 1/4 cup granulated sugar
• 1/4 cup fresh orange juice

For the frosting:

• 1 cup powdered sugar
• 1-2 tablespoons of orange juice
• 1 tablespoon of orange peel

METHOD

• Preheat the oven to 175 °C.
• Spray the cake mold with spray oil.
• In a medium-sized bowl, mix the flour, salt and baking powder.
• Beat the butter and sugar with an electric mixer until the mixture is light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Mix the buttermilk with the orange peel, orange juice, vanilla extract and orange extract (if using).
• Add the flour mixture to the butter, sugar and egg mixture (keep the mixer on low) in three parts, alternating with the buttermilk, starting and ending with the flour mixture.
• Whisk until combined but do not overmix.
• Pour the dough into the prepared form.
• Bake until a toothpick inserted into the center comes out clean, 45-55 minutes.
• While the cake is baking, prepare the first glaze by heating the granulated sugar and orange juice in a small pan over a low heat
• Bring to a boil and stir.
• As soon as the sugar has dissolved, remove from the heat and let it rest until the cake is ready.
• When finished, let the cake cool in the tin for 10 minutes and then turn it out onto a wire rack.
• Spread the frosting evenly over the tops and sides of the cake using a spatula.
• Let dry and cool completely.
• We will make the next glaze by whipping the icing sugar with the juice and zest.
• For the desired consistency, we use 1-2 tablespoons of orange juice.
• Drizzle the cake with the glaze and let it dry for about 30 minutes.
• Carefully transfer the cake to a serving plate.
• We store loosely covered for up to 3 days.

And how did you like our recipes today? Write to us in the comments!