Whole-Orange Recipes That Hold Nothing Back
In addition to being a tasty treat on their own, oranges can also be used in countless recipes. But in most cases, you’ll only be using part of an orange in a recipe, while the rest goes to waste.
You may not know it, but every part of the orange except the seeds can be used! By using the flesh, juice, zest, and even the white pith, you can make full use of your citrus while making a dish that’s bursting with flavor.
Let’s take a look at a few of our favorite recipes that use every part of the orange, leaving no waste behind.
Orange Marmalade
Adapted from Tastes Better From Scratch
Ingredients
- 2 lbs oranges
- Zest and juice of 1 lemon
- ⅓ cup water
- 4 cups sugar
- ¾ tsp salt
- Pinch cinnamon
Instructions
Begin by taking the oranges, cutting off the ends, then cutting them in half. Discard any seeds.
Place the oranges in a food processor and pulse until the rind is in very small pieces. Add oranges to a large saucepot over medium and add the remaining ingredients. Bring mixture to a boil then reduce to a simmer and let cook for about half an hour, until thickened.
Once done, a spoonful poured over a cold plate should have a soft, jiggly gel-like consistency.
Pour finished marmalade into jars and allow to cool at room temperature before placing the lids on the jars and transferring to the fridge.
Sicilian Whole Orange Cake
Adapted from Christina’s Cucina
Ingredients
- 3 eggs
- 1 cup granulated sugar
- 1 ¾ cup all purpose flour
- 2 ½ tsp baking powder
- ⅓ cup salted butter
- ⅓ cup plain Greek yogurt
- 1 large orange
- 1 tsp vanilla extract
- ½ tsp salt
- ¾ cup powdered sugar
- 1 tbsp orange juice
Instructions
Begin by preheating your oven to 350 F and preparing an 8” springform pan with oil and parchment paper.
Next, combine granulated sugar and eggs in a large bowl and beat with a mixer until light and fluffy. Add flour to the mixture a little at a time, then the butter, continuing to mix until fully blended before finally adding in the Greek yogurt.
Next, process the whole orange in a food processor until almost pureed, then add to the cake batter along with the vanilla extract and salt and stir until well combined. Transfer batter to pan and bake for 50-60 minutes, until a skewer comes out clean.
While the cake bakes, prepare the glaze. Combine the powdered sugar and orange juice in a small saucepan over low heat. Let the sugar melt and allow the mixture to simmer for a few minutes, then remove from the heat. Brush over the cooked cake and let cool completely before serving.
Candied Orange Slices
Adapted from Of Batter and Dough
Ingredients
- 3 cups plus 3 cups water
- 3 cups granulated sugar
- 3 whole oranges, cleaned and thinly sliced, seeds discarded
- Pinch salt
Instructions
Begin by placing the orange slices in a saucepan with 3 cups of water, bring to a boil, then reduce and let simmer for 5 five minutes.
Remove orange slices and place them in an ice bath.
Next, combine 3 cups water and 3 cups sugar in a saucepan, then add in the orange slices. Bring to a boil, then reduce and let simmer until the liquid has become a thick syrup. Turn off the heat and let the orange slices cool to room temperature in the syrup. Remove, transfer to a wire rack and sprinkle over salt. Let cool completely before serving.