View Full Version : what can i do with oranges ?

31-Dec-07, 22:01
apart from marmalade, any ideas

01-Jan-08, 02:47
To get fresh juice for this sorbet, you'll need about 10 medium-size oranges and 2 medium-size lemons.

2 1/2 cups water
1 cup sugar
Orange rind strips from 2 oranges
2 2/3 cups fresh orange juice
1/3 cup fresh lemon juice
Orange rind curls (optional)


Combine water and sugar in a small saucepan, and bring mixture to a boil. Add orange rind strips; reduce heat, and simmer 5 minutes. Remove and discard orange rind strips. Remove liquid from heat, and let cool completely. Stir in orange juice and lemon juice.Pour mixture into freezer container of a 4-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let mixture stand in freezer 1 hour before serving.
Scoop sorbet into individual bowls. Garnish with orange rind curls, if desired. Serve immediately.

01-Jan-08, 16:01
im taking notes and give it a try thank you

02-Jan-08, 16:20
Just made it....they were lovely.....:)

02-Jan-08, 17:18
Here's a favourite recipe of mine that I've been using for years.The lemon one is very refreshing after a "heavy" meal or on a hot summer's day.
Orange Sorbet can be made by substituting 2 oranges for 2 of the lemons.

Lemon Sorbet

3 lemons
8ozs granulated sugar
1pt water

Wash the lemons and, using a vegetable peeler, thinly pare the rinds from them. Place the rind in a pan with the sugar and water and bring to the boil. Boil for 10 minutes then remove from the heat and cool slightly. Squeeze the juice from the lemons and add to the pan. Leave to cool completely. Strain into a freezer-proof dish and place in freezer for about 1-1 hours until frozen about 2 cm in round the edge. Then, tip it into a chilled bowl and whisk till smooth. Pour back into freezer dish and freeze completely. Serve straight from the freezer in chilled dishes as it melts very quickly.

02-Jan-08, 17:35
Another well used recipe. Save the peel from your squeezed or eaten oranges for this one.

Candied Peel

Peel of 6 oranges or 8 lemons or 3 grapefruits
8 ozs granulated sugar
125 mls water

Remove all the white pith from the peel then cut it into 6mm strips. Put into a pan and cover with cold water. Boil for 1 minute, drain, then repeat this twice more. Drain and return to the pan and add the sugar and water. Cook the peel in this until all the syrup has been absorbed. Remove the peel one bit at a time and roll in granulated sugar. Place on a rack and leave in a dry atmosphere (airing cupboard or spare room ~ just not a steamy kitchen) until the strips are completely dry. The longer the drying time the better the end product.

02-Jan-08, 20:12
not tried them as yet but will do will let youknow how it all turns out as im pretty usless in the kitchen but never say die prob end up with lots of slush puppies or the likes

02-Jan-08, 20:16
juggle with them lol :lol:

03-Jan-08, 20:42
juggle with them lol :lol:

im doing it...well with 2 does that count? tee hee

03-Jan-08, 23:16
not tried them as yet but will do will let youknow how it all turns out as im pretty usless in the kitchen but never say die prob end up with lots of slush puppies or the likes

Hmmm, orange slush puppies sound quite nice actually :D

04-Jan-08, 10:15
lemon meringue pie made with oranges is nice for a change

04-Jan-08, 23:13
lemon meringue pie made with oranges is nice for a change

this sounds good ....how do i do it?

05-Jan-08, 11:29
Chocolate Orange Cookies:

Orange Honey Garlic Chicken:

White Chocolate Orange Cookies:

Orange Banana Smoothie:

Asian Orange Chicken:

Rosemary Chicken with Orange-Maple Glaze:

Smucker's Chicken Salad with Wild Rice, Pecans, Grapes and Orange Dressing:

Grilled Mojo Chicken Salad With Asparagus and Oranges:

Happy cooking : )

05-Jan-08, 12:13
emm im not sure how to reduce the recipe i use to normal consumption levels!
I make two 12" pies at a time!
I use two bags of lemons (about 10 )or 6 oranges and 2 lemons
12 eggs
a large shuggle of sugar
a bit of butter
pastry (make your own or buy it in)

line two 12" flan dishes with pastry and blind bake for 10 mins remove baking paper and bake for another 20 mins at 180~190 C

grate the rind off the oranges and lemons
juice them
bung in a pan
add same amount of water as liquid already got
bring to a simmer
add sugar to taste
take pan off the heat
separate the eggs(Keep the whites for the meringue)
using the yolks in another bowl add in 5-6 tablespoons cornflour
add to the mix in the pan and beat like hell
chuck in the pastry bases
beat the egg whites till stiff
add caster sugar till glossy
spoon over filling
bung back in oven at 150c for about 45 mins

05-Jan-08, 17:05
a large shuggle of sugar

Glad someone else uses the same measurements as me! [lol]

05-Jan-08, 22:55
wow you lot are really good..thank you... looks like im gonna be busy, its just a shame all these oranges are falling of the trees and rotting on the ground around here, so thanks again xx