FRESH ORANGE RECIPES

Thinner skinned oranges tend to be juicier than those with thicker skins. The tangerine is another name for the Mandarin orange variety.

Blood Oranges
They are sweet and high in antioxidants. Their growing season is from November to early spring. Recommended use is eating them out of hand, fruit trays and fruit salads.

Valencia Oranges
Valencia oranges are sweet and difficult to peel. The growing season for Valencia oranges are from March to June. These oranges are used for juicing.

Navel and Seville Oranges
Navel and Seville oranges are seedless and easy to peel. Their growing season is from October to April. Navel and Seville oranges recommended use is just eating them out of hand.

Mandarin Oranges (Tangerines)
Tangerines have a delicate flavor and have less acid than oranges. They are easy to peel. Their growing season is from November to spring. The recommended use is eating out of hand and salads. They are not for cooking.

Clementines
Clementines are small, thin skinned and easy to peel. They have few to no seeds. Their growing season is from November to January. The are used for eating or salads.

Satsumas
Satsumas have lower acid, are seedless and easy to peel. Their growing season is from December to April. They are only used for canning.

Tangelos (Minneolas/Orlandos)
Their are a mandarin-pomelo/grapefruit hybrid. Their growing season is from January to March. They are used for salad dressings and sauces.

Oranges will keep at room temperature for three or four days, and up to two weeks if refrigerated. Mandarins and tangelos are more delicate and should NOT be kept at room temperature for more than a day or two. They will last up to a week in the crisper drawer of the refrigerator.

Ready for my fresh orange recipes? Here you go.....

To make orange sauce - combine water, ketchup, sugar, vinegar,soy sauce, 4 teaspoons cornstarch and sesame oil; stir and setaside. Place a pot over high heat. When pot is hot, add the 2tablespoons vegetable oil and heat. Add orange peel and scallionand stir for about 20 seconds, taking care not to burn the orangepeel.

Pour combined sauce ingredients into the pot and cook, stirringfrequently, until sauce has thickened, about 12-15 minutes.

Preheat 4 cups oil to 350-375°F. Meanwhile, put marinatedchicken in the plastic baggie containing the cornstarch. Shakechicken well for about 20 seconds or until chicken is covered with cornstarch. Shake off all excess cornstarch and fry chicken in hot oil until golden brown, approximately 2 1/2 minutes.

Remove chicken from oil with a slotted spoon, drain well and set aside. Add fried chicken to pot with heated orange sauce, stir for about 30 seconds, then serve immediately.



So simple to make and so good. I usually double or triple this recipe.

ORANGE MARMALADE RECIPE

1 medium naval orange
2 TBS water
1/2 cup sugar

Be certain when you purchase the naval orange that it has a thin skin. If the skin is thick, the marmalade will be bitter.

Wash the orange and cut off both ends. Cut the orange in half, and cut each half in eight sections. Place the orange sections in a food processor or blender and pulse until the peel is in tiny pieces.

Put the processed orange in a saucepan and add the water and sugar; bring to a boil. Boil for approximately 12 minutes, stirring frequently.

Cool and place in a glass jar with a tight fitting lid. When it is chilled, it is ready to eat. Now that's an awesome fresh orange recipe.




More fresh orange recipes? You bet, here's another favorite.

ORANGE JULIUS RECIPE

2 cups orange juice, freshly squeezed is best
1/2 cup milk
10 ice cubes
1/4 cup sugar
1/2 tsp pure vanilla extract

Combine all ingredients in a blender and process until frothy and smooth...



FRESH ORANGE RECIPE FOR PUMPKIN BREAD

2/3 cup shortening
2-2/3 cups sugar
4 eggs
3-1/3 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1-1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves

1 (16oz) can pumpkin
2/3 cup water
1/4 cup orange juice
2/3 cup raisins, optional
2 tsp grated orange rind

PREHEAT oven to 350 degrees and grease/flour two loaf pans.

Add the raisins to the orange juice and let them soak.

In a large mixing bowl, cream the shortening and slowly add the sugar beating at medium speed. Add the eggs, beating after each one. Combine flour and the next five ingredients; add slowly add to the creamed mixture alternating with the pumpkin. Add water and orange juice. Stir in raisins and orange rind.

Bake for one hour and ten minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan for ten minutes and cool completely on a wire rack. Serve with honey butter. More fresh orange recipes....



RECIPE FOR ORANGE CAKE

1 (3oz) pkg orange Jell-O
1 (18-1/4oz) pkg orange cake mix
2/3 cup canola oil
3/4 cup water
4 large eggs

1/3 cup fresh orange juice
1-1/2 cups powdered sugar, sifted

PREHEAT oven to 350 degrees and grease/flour a 9x13" pan or a bundt pan.

Combine the first five ingredients in a mixing bowl and beat thoroughly with a mixer at medium speed. Pour into the prepared cake pan. Bake for 35-45 minutes or until the top springs back when lightly touched in the center.

When cake is done, poke the entire top of the cake with a fork. Next, to make the glaze - combine the fresh orange juice and powdered sugar and mix until smooth. Pour glaze over the cake and serve. Delicious fresh orange recipe if I say so myself.