Recipes with oranges
704 recipes
Candied Citrus Peel
Candied citrus peel made from orange, lemon, and grapefruit rind, double-boiled to remove bitterness, then simmered in honey syrup and tossed in sugar. A homemade confection for baking or gifting.
Orange-Cranberry Relish
Fresh orange-cranberry relish blended raw with whole oranges, brown sugar, and walnuts. A no-cook Thanksgiving side that's ready in 15 minutes.
Orange Cheesecake
No-bake orange cheesecake with cottage cheese, banana, orange juice, and gelatin on a bran-crumb crust. A lighter, low-calorie dessert topped with fresh citrus and berries.
Oranges Filled with Raisins Chickpeas & Rice
Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.
Spinach Salad with Orange & Almond
Spinach salad with orange and toasted almonds, mushrooms, and scallions, dressed in a simple lemon-olive oil vinaigrette. Light, bright, and ready in 15 minutes flat.
Cranberry Compote (Vegan)
This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack
Rhubarb Conserve
Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.
Spinach-Grapefruit Salad
Spinach and grapefruit salad with papaya, orange sections, radicchio, and onion rings in a lemon-paprika dressing with red pepper flakes. A bright, tropical no-cook salad.
Spiced Poached Pears with Burnt Sugar Ice Cream
Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.
Parsnip, Chicken & Orange Soup
Creamy parsnip soup with chicken broth, roasted garlic, and fresh orange juice blended smooth. A naturally sweet winter soup with bright citrus to balance the earthy parsnips.
Mini Crab Cakes
Mini crab cakes baked in muffin tins with a panko-parmesan crust and creamy cream cheese filling. Lemon-orange-scented appetizer bites for cocktail parties, showers, and holiday gatherings.
Cranapple Relish
No-cook cranberry apple relish with fresh cranberries, shredded apple, orange, and ground coriander. Sugar-free, low-fat, and diabetic-friendly with bright, tart flavor.
Salsa Sandwich
Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.
Citrus Muffins
Adding orange juice and peel make these muffins very citrus, moist and delicious!
Pineapple Boats Ahoy
Shrimp and citrus fruit salad served in hollowed pineapple boats with avocado, grapefruit, and orange in a lime-white wine dressing. A showstopping tropical presentation.
Cranberry-Orange Reslish
No-cook cranberry orange relish made in the food processor with fresh cranberries, a whole orange, apple, nutmeg, and ginger. Bright, tart, and ready in 10 minutes flat.
Candied citrus peel made from orange, lemon, and grapefruit rind, double-boiled to remove bitterness, then simmered in honey syrup and tossed in sugar. A homemade confection for baking or gifting.
Fresh orange-cranberry relish blended raw with whole oranges, brown sugar, and walnuts. A no-cook Thanksgiving side that's ready in 15 minutes.
No-bake orange cheesecake with cottage cheese, banana, orange juice, and gelatin on a bran-crumb crust. A lighter, low-calorie dessert topped with fresh citrus and berries.
Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.
Spinach salad with orange and toasted almonds, mushrooms, and scallions, dressed in a simple lemon-olive oil vinaigrette. Light, bright, and ready in 15 minutes flat.
This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack
Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.
Spinach and grapefruit salad with papaya, orange sections, radicchio, and onion rings in a lemon-paprika dressing with red pepper flakes. A bright, tropical no-cook salad.
Whole pears poached in spiced white wine with cinnamon, cloves, ginger, vanilla bean, and citrus zest, served warm with burnt sugar ice cream. An elegant make-ahead dessert.
Creamy parsnip soup with chicken broth, roasted garlic, and fresh orange juice blended smooth. A naturally sweet winter soup with bright citrus to balance the earthy parsnips.
Mini crab cakes baked in muffin tins with a panko-parmesan crust and creamy cream cheese filling. Lemon-orange-scented appetizer bites for cocktail parties, showers, and holiday gatherings.
No-cook cranberry apple relish with fresh cranberries, shredded apple, orange, and ground coriander. Sugar-free, low-fat, and diabetic-friendly with bright, tart flavor.
Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.
Adding orange juice and peel make these muffins very citrus, moist and delicious!
Shrimp and citrus fruit salad served in hollowed pineapple boats with avocado, grapefruit, and orange in a lime-white wine dressing. A showstopping tropical presentation.
No-cook cranberry orange relish made in the food processor with fresh cranberries, a whole orange, apple, nutmeg, and ginger. Bright, tart, and ready in 10 minutes flat.
