169 orange peel recipes

No-bake fresh peach pie with glossy gelatin filling that sets up firm and sliceable, perfect for hot summer days when turning on the oven feels criminal.

Pheasant breast baked in a cinnamon-orange marmalade sauce with orange liqueur, topped with grapes, orange sections, and toasted almonds. An elegant game bird dinner.

Honey baked ham basted in pineapple juice and brown sugar, served with a glossy ruby Cumberland sauce of port wine, currants, julienned citrus rind, currant jelly, and dark sweet cherries.

Light carrot cake made with applesauce instead of oil and egg whites instead of whole eggs, studded with raisins and drizzled with a fresh orange glaze. Lower in fat but still full of flavor.

Retro layered gelatin salad with a creamy lemon layer packed with tart apple and pecans, sandwiched between orange gelatin made with apple juice. Unmolds beautifully from a ring mold.

Fried bananas almandine sautes split bananas with sliced almonds in clarified butter, served over warm chocolate sauce spiked with Grand Marnier. A classic French-leaning dessert that comes together in under 20 minutes.

Thick, warming butternut squash chili with kidney beans, plum tomatoes, red wine, and a hint of orange zest. Seasoned with cumin, chili powder, and allspice. A cozy vegetarian chili for fall and winter.

Pomegranate Ariel with jewel-toned pomegranate seeds, currants, and slivered almonds under a blended papaya-orange sauce. A no-cook tropical fruit dessert served in goblets.

Viennese chocolate torte for Passover uses ground walnuts, cake meal, and potato starch in place of flour. A flourless-style torte split and filled with apricot-orange preserves and finished with a chocolate-orange glaze.

Citrus lobster salad with grapefruit, orange sections, and a tangy orange-yogurt dressing on fresh spinach. A light, low-calorie seafood salad with bright citrus flavor.

Soft-baked bars with apples, cranberries, and nuts baked into orange-scented batter, then frosted with tangy orange cream cheese icing. Perfect for holiday cookie trays.

Peach Melba parfaits with peach-amaretto vanilla ice cream layered with raspberry coulis and fresh berries. Escoffier's classic dessert in parfait form.

Whole wheat French toast with orange zest, cinnamon, and vanilla, served with sugar-macerated orange slices and a sprinkle of wheat germ. A lighter brunch option.

Shrimp marinated in honey, orange spice tea, and rice vinegar, then grilled on skewers. Reduced marinade becomes a gingery dipping sauce.

Snake cocktail king muddles fresh ginger and brown sugar with vodka, chile vodka, lemon, and orange liqueur. A spicy-citrus shaker drink with real heat from infused vodka.

Marinated olives with garlic, orange zest, and fennel seeds warmed in olive oil. An Italian-style appetizer that improves with time. Ready in hours, not days.