Best 8 Fennel Orange Syrup Recipes

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**Indulge in a delightful culinary journey with our exquisite Fennel Orange Syrup recipes, a harmonious blend of sweet, tangy, and aromatic flavors.**

From the classic Fennel Orange Syrup, perfect for adding a touch of sophistication to your cocktails, to the refreshing Fennel Orange Soda, a delightful thirst quencher for any occasion, our collection offers a diverse range of creations to tantalize your taste buds. Discover the zesty Fennel Orange Marmalade, a vibrant addition to your breakfast toast or cheese platter, and the tantalizing Fennel Orange Chicken, a savory dish that combines the tangy sweetness of oranges with the subtle anise flavor of fennel. Elevate your desserts with our delectable Fennel Orange Cake, a moist and flavorful treat, or the refreshing Fennel Orange Sorbet, a perfect ending to a special meal. Embark on a culinary adventure with our Fennel Orange Syrup recipes, where the vibrant flavors of fennel and oranges dance together in perfect harmony.

Let's cook with our recipes!

FENNEL-ORANGE SYRUP



Fennel-Orange Syrup image

Fennel seeds and star anise add a welcome savory note to this citrusy cocktail syrup. Make a big batch to gift for the holidays or use it to make our Spiced Orange Aperitif.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 2h20m

Yield Makes four 12-ounce bottles (about 6 cups)

Number Of Ingredients 5

4 cups sugar
2 tablespoons grated orange zest, plus 1 cup fresh juice (from 4 oranges)
1/4 cup fennel seeds
8 star-anise pods
Orange peel, cut into long strips, for bottling (optional)

Steps:

  • Combine sugar, orange juice, fennel seeds, star anise, and 3 cups water in a medium saucepan. Bring to a simmer over medium-high, stirring until sugar is dissolved (if it begins to boil, reduce heat -- boiling will make the syrup cloudy). Remove from heat; stir in orange zest. Let steep 1 hour.
  • Strain through a fine-mesh sieve into a large liquid-measuring cup; discard solids. Refrigerate until completely cool, 1 hour. Pour into gift bottles, adding orange peel, if desired. Syrup can be stored in bottles, refrigerated, up to 1 month.

SPICED ORANGE APERITIF



Spiced Orange Aperitif image

An aromatic DIY syrup made with orange zest, fennel seeds, and star anise lends this pre-dinner drink its complex flavor.

Provided by Martha Stewart

Categories     Cocktail Recipes

Time 5m

Yield Makes 1 drink

Number Of Ingredients 4

1 tablespoon Fennel-Orange Syrup
2 ounces vodka, chilled
3 ounces fresh orange juice, plus orange slice for serving
1 ounce fresh lemon juice

Steps:

  • Combine syrup, vodka, and orange and lemon juices. Pour over crushed ice, and serve with an orange slice.

ORANGE-MAPLE ROASTED CARROTS AND FENNEL



Orange-Maple Roasted Carrots and Fennel image

Roasting carrots and fennel brings out their natural sweetness; tossing them with maple and orange zest takes them to a whole other level! This simple recipe pairs well with roasted pork or grilled fish.

Provided by France C

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 4

Number Of Ingredients 8

4 medium carrots, washed and trimmed
1 medium fennel bulb
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
¼ teaspoon dried thyme
1 tablespoon maple syrup
¾ teaspoon grated orange zest

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
  • Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.

Nutrition Facts : Calories 116.8 calories, Carbohydrate 13.7 g, Fat 7 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 363.9 mg, Sugar 6 g

FENNEL AND ORANGE-SCENTED CHALLAH



Fennel and Orange-Scented Challah image

My challah varies according to the weather and my whim. The basic formula has changed through the years; I use less sugar and oil now and fewer eggs. The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour. I take mine out of the mixer when it is tacky and work the extra flour in with my hands.

Provided by Joan Nathan

Categories     breads

Time 1h

Yield 2 loaves

Number Of Ingredients 10

1 1/2 tablespoons (2 packages) active dry yeast
1 tablespoon plus 1/3 cup sugar
Grated zest from 2 large oranges plus 1/2 cup of the juice, strained
1/3 cup vegetable or canola oil
3 large eggs, plus 1 egg yolk
1 tablespoon salt
7 1/2 cups unbleached all-purpose flour, plus more as needed
1 tablespoon fennel seeds
2 teaspoons poppy seeds
2 teaspoons roasted sesame seeds

Steps:

  • In the bowl of a standing mixer, dissolve yeast and 1 tablespoon sugar in 1 cup of lukewarm water.
  • Using the paddle attachment, stir orange zest, juice and oil into yeast mixture, then add 2 eggs, 1 at a time, and remaining sugar and salt. Switch to the dough hook and gradually add 6 cups of flour, kneading for about 5 minutes and adding more flour as needed to make a slightly sticky, smooth and elastic dough.
  • Grease a large bowl, turn dough into it and then turn the dough over to grease the top. Cover with greased plastic wrap and let rise in a warm place for 1 hour, or refrigerate for a few hours or overnight.
  • When the dough has almost doubled, punch it down, remove it to a lightly floured counter, knead it briefly until smooth and divide it in half. Roll each piece into a cylinder about 27 inches long, making sure there are no seams in the dough. Bring one end of the dough up to the other and twist to form a spiral. Push both ends together to make a squat 12-inch loaf. Repeat with other piece of dough and arrange loaves on a parchment-lined baking sheet at least 2 inches apart. You can also twist the long spirals into a circle if you like; the dough is very malleable.
  • Beat remaining egg and egg yolk and brush about half the mixture on the loaves, reserving the rest. Let the dough rise uncovered another half-hour or overnight in refrigerator.
  • If dough was refrigerated, bring to room temperature. Heat oven to 350 degrees and in a small bowl, combine fennel, poppy and sesame seeds. Brush the loaves with egg again and sprinkle with seeds.
  • Bake for 35 to 40 minutes or until golden and firm when tapped with a spatula. Cool on a rack.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 7 grams, TransFat 0 grams

ORANGE FENNEL SALAD



Orange Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

2 pounds fennel bulbs
3 to 4 oranges
1/4 cup good olive oil
2 lemons, juiced
Kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces arugula

Steps:

  • Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
  • Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.
  • For the dressing: Whisk together the oil, juice, 1 teaspoon salt and the pepper in a small bowl. Place the fennel slices, oranges slices and arugula in a large bowl. Pour the dressing over the salad and toss together. Sprinkle with salt and add some fennel fronds for decoration.

ORANGE-FENNEL WATER



Orange-Fennel Water image

Provided by Food Network Kitchen

Categories     beverage

Time 4h10m

Yield 2 quarts

Number Of Ingredients 0

Steps:

  • Place 1 thinly sliced orange and the coarsely chopped stalks and fronds from 1 bulb fennel in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh fennel, fronds and orange slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

SOLE WITH FENNEL AND BLOOD ORANGES



Sole With Fennel and Blood Oranges image

I like to serve this with baby potatoes or fingerlings, which I cook in salted boiling water before I begin the fish, then drain and keep warm in the covered pot.

Provided by Martha Rose Shulman

Categories     main course

Time 30m

Yield 2 servings

Number Of Ingredients 9

1 blood orange, or a Cara Cara navel orange or a half-grapefruit
3/4 pound fillet of sole
Salt and ground black pepper
3 tablespoons corn flour (very fine cornmeal) or all-purpose flour
2 tablespoons extra-virgin olive oil
2 small fennel bulbs, trimmed, cored and thinly sliced, about 1 1/2 cups
1 tablespoon unsalted butter
1/4 cup fresh lemon juice
Chopped fennel fronds for garnish

Steps:

  • Cut away the ends of the orange, stand it on end and cut away the skin and pith by slicing down the sides, following the curvature of the fruit. Hold orange above a bowl to catch juice and cut the sections out from between membranes. Cut sections in half crosswise and set aside with the juice.
  • Season fish with salt and pepper. Lightly dredge in flour and tap to remove excess.
  • Heat 1 tablespoon olive oil over medium-high heat in wide, heavy skillet, preferably nonstick, that can accommodate fish fillets in a single layer. Add fennel and cook, stirring often, until crisp-tender, about 5 minutes. Transfer to a bowl and return the pan to the heat.
  • Add the remaining olive oil and the butter to the pan. When butter has begun to foam, add fish fillets, rounded side down. Cook 2 to 3 minutes, until the fillets release easily from the surface of the pan and are lightly colored. If the fillets are thin, check after 1 minute. Cook on the other side for 2 to 3 minutes, until fish is opaque all the way through. Do not overcook, or fish will fall apart.
  • Carefully transfer to individual plates or to a platter. Add lemon juice and orange sections and juice to the pan and stir constantly with a wooden spoon to deglaze. Juice should quickly reduce by half or more. Spoon juice and orange sections over the fish. Sprinkle chopped fennel fronds over top and serve with sautéed fennel on the side.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 810 milligrams, Sugar 9 grams, TransFat 0 grams

FENNEL ORANGE BRITTLE



Fennel Orange Brittle image

Categories     Candy     Citrus     Dessert     Quick & Easy     Orange     Fennel     Summer     Vegan     Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 3

2/3 cup sugar
1 1/2 tablespoons fennel seeds, toasted
1 teaspoon finely grated fresh orange zest

Steps:

  • Line a large baking sheet with a sheet of foil, then lightly oil foil. Cook sugar in a dry 12-inch nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in fennel seeds and zest, then quickly pour onto baking sheet, spreading with back of spoon before syrup hardens.
  • Cool on baking sheet 5 minutes, then break into pieces and pulse in a food processor until finely ground.

Tips:

  • Choose ripe oranges: For the best flavor, use oranges that are heavy for their size and have a deep orange color.
  • Use a microplane zester: A microplane zester is the best way to get the zest of oranges without getting any of the bitter pith.
  • Don't boil the syrup: Boiling the syrup will make it too thick and syrupy. Instead, bring it to a simmer and then remove it from the heat.
  • Let the syrup cool completely: Before using the syrup, let it cool completely to room temperature. This will help it to thicken and develop its full flavor.
  • Store the syrup in a sealed jar: Fennel-orange syrup can be stored in a sealed jar in the refrigerator for up to 2 weeks.

Conclusion:

Fennel-orange syrup is a delicious and versatile ingredient that can be used in a variety of cocktails, mocktails, and desserts. It's easy to make and can be stored in the refrigerator for up to 2 weeks. With its bright citrus flavor and subtle hint of fennel, fennel-orange syrup is sure to become a new favorite ingredient in your kitchen.

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