101 citru recipes

Festive holiday fruitcake loaded with pecans, candied pineapple, dates, golden raisins, and candied citrus peel. Laced with orange liqueur and aged up to three weeks.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Kwarezimal, traditional Maltese almond cakes with cinnamon, citrus zest, and orange extract. Baked in logs and sliced into crisp biscotti-style cookies.

Gluten-free date muffins made with rice flour, buttermilk, and orange juice concentrate. Naturally sweet with chopped dates and a hint of citrus. Ready in 40 minutes, makes 12.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Orange coconut chews packed with dates, shredded coconut, and fresh orange zest in a brown sugar base. Chewy, golden bar cookies with a tropical citrus twist.

Authentic Victorian mincemeat with boiled calf's tongue, suet, dried fruit, candied citrus peel, brandy, and whiskey. Cures in a crock for 7 weeks before becoming Christmas pie filling. Yields 96 servings.

Orange slice fruitcake with candied orange, pecans, dates, and coconut in a buttermilk batter. Baked low and slow, then soaked with a citrus butter glaze.

Black bean, roasted pepper, and corn salad tossed with roasted garlic, cilantro, and a triple-citrus dressing of lemon, lime, and orange juice. Vegan, high-fibre, makes ahead overnight.

Grand Marnier pound cake studded with mini chocolate chips and brushed with a warm orange-liqueur syrup. A buttery bundt with a tender crumb and a citrus-soaked crust that keeps the cake moist for days.

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

Old-fashioned grape conserve simmered with sugar, lemon, and chopped nuts until thick and spreadable. A classic fruit preserve that goes beyond basic jam with added texture and citrus brightness.

Pumpkin orange cake: moist sheet cake with canned pumpkin, orange juice concentrate, and zest, finished with a citrus glaze. Fall flavors with a bright twist on standard pumpkin spice.

Pillowy drop cookies bursting with fresh orange zest and tang from sour cream, crowned with a citrus glaze that sets into sweet perfection.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.