23 orange liqueur recipes

Homemade orange liqueur infused with fresh orange peel, vanilla bean, vodka, and brandy. A DIY Grand Marnier-style spirit that steeps for seven weeks.

Low-fat chicken a l'orange with a glossy orange juice and honey sauce spooned over pan-cooked chicken breasts. Fresh orange sections and a splash of orange liqueur brighten every bite.

Sparkling orange juice fizz with frozen concentrate, orange liqueur, and chilled club soda. A bubbly brunch cocktail or mocktail ready in 10 minutes.

Steamed beets glazed in butter, Grand Marnier, and fresh orange zest. An elegant French-inspired side dish with four ingredients that transforms earthy beets into something refined.

A tropical rum cocktail blending dark rum, coconut rum, banana liqueur, and fresh fruit juices with a splash of grenadine and honey. Island vibes in every sip.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Dried figs simmered in orange juice, Grand Marnier, and ground ginger, then dipped in melted chocolate. An elegant no-bake confection for holiday candy trays.

Havana Banana cocktail mixes light rum, banana liqueur, and pineapple-coconut drink over ice in a brandy snifter. A tropical sipper ready in minutes.

Artillery Punch - a historic large-batch party punch with rye whiskey, Jamaican rum, brandy, red wine, Benedictine, strong black tea, and citrus. Makes 25-30 cups, handle with care.

White chocolate truffles with orange liqueur and zest, rolled in powdered sugar. Only 5 ingredients, no baking required, and they freeze beautifully for weeks.

Classic red wine sangria with brandy, triple sec, frozen lemonade, orange juice, and ginger ale for fizz. Mix, chill, and serve for an easy party pitcher.

Cherry and almond Christmas cake: maraschino cherries, apricots, ginger, and almonds macerated in amaretto and brandy, baked into a lighter apple-puree batter, then soaked in more amaretto. A boozy, fruit-packed festive cake that keeps for a month.

These are super and duper, just like the name. Creamy, rich and heavenly delicious!

Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.

Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.

Chocolate praline truffles with homemade caramelized almond praline powder, semi-sweet chocolate ganache, orange liqueur, and a hand-rolled cocoa-dusted shell. A three-stage holiday confection worth the effort.