Best 8 Oranges In Cardamom Syrup Recipes

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Indulge in a culinary journey with our delightful collection of orange-infused delicacies. From the vibrant Orange Cardamom Syrup that transforms simple pancakes into a味觉盛宴to the aromatic Orange Cardamom Pound Cake that fills your kitchen with the scent of citrus and spice, our recipes are a symphony of flavors. Experience the tangy-sweet perfection of Orange Cardamom Marmalade, the zesty kick of Orange Cardamom Vinaigrette, and the refreshing coolness of Orange Cardamom Lassi. With each recipe, we bring a unique twist to classic dishes, creating a harmonious balance of flavors that will tantalize your taste buds. Let your creativity shine as you explore the versatility of oranges and cardamom, transforming everyday ingredients into extraordinary culinary experiences.

Let's cook with our recipes!

ORANGE-CARDAMOM PANCAKES



Orange-Cardamom Pancakes image

It's no wonder pancakes are a weekend staple: Their batter comes together in just 5 minutes using ingredients you're likely to have on hand. Here, ground cardamom and fresh orange zest provide an aromatic boost that is sweet and addictive, but subtle enough that you can still pair your pancakes with any typical accompaniments. The recipe is plentiful enough for 12 full-size pancakes, or twice the number of mini pancakes if preparing brunch for a crowd. (As a bonus, the pancake base also doubles as a waffle batter.) A drizzle of maple syrup and a pat of butter are mandatory; a dollop of warmed orange marmalade or chopped Medjool dates would be rousing.

Provided by Klancy Miller

Categories     breakfast, brunch, easy, lunch, quick, pancakes

Time 20m

Yield 12 pancakes (4 to 6 servings)

Number Of Ingredients 11

2 cups all-purpose flour
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons ground cardamom
1/2 teaspoon kosher salt
1 1/2 cups whole milk
2 eggs
1 teaspoon orange extract
1 tablespoon fresh orange zest
3 tablespoons butter, melted, plus more for greasing and serving
Maple syrup, for drizzling

Steps:

  • Add the flour, sugar, baking powder, cardamom and salt to a large bowl and whisk to combine. In a medium bowl, whisk the milk, eggs, orange extract, orange zest and 3 tablespoons melted butter until combined.
  • Pour the wet ingredients into the dry mixture and mix to combine using a large spoon or rubber spatula. Using a whisk or a handheld electric mixer on high speed, beat the batter until smooth, about 30 seconds.
  • Heat a large nonstick skillet or griddle over medium. Add butter for greasing, tilting the pan to coat the bottom. Working in batches, cook the pancakes, using about 1/3 cup batter for each. Cook each batch of pancakes until bubbly on top and golden-brown underneath, 1 to 2 minutes, then flip and cook until golden-brown on the second side, 1 to 2 minutes. Repeat with the remaining batter, adjusting the temperature and adding more butter as necessary.
  • Transfer pancakes to serving plates. Drizzle with maple syrup and top with butter, as desired.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 308 milligrams, Sugar 8 grams, TransFat 0 grams

ORANGES IN CARDAMOM SYRUP



Oranges in Cardamom Syrup image

Yield Makes 4 servings

Number Of Ingredients 6

5 navel oranges
5 cardamom pods
3 cups water
1 1/2 cups sugar
1 5-inch-long strip lemon peel
1 cinnamon stick

Steps:

  • Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve. Using knife, cut off remaining peel and white pith from oranges. Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl.
  • Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom. Transfer cardamom and reserved orange peel strip to heavy medium saucepan. Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil. Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes. Cool syrup 10 minutes. Strain, discarding solids in strainer.
  • Pour warm syrup over oranges and chill at least 6 hours or overnight.

ORANGES AND PRUNES IN CARDAMOM TEA SYRUP



Oranges and Prunes in Cardamom Tea Syrup image

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

Provided by Jacqueline Deaves

Yield Serves 8

Number Of Ingredients 5

8 medium navel oranges
4 Earl Grey tea bags
14 to 16 cardamom pods
3/4 cup sugar
24 pitted prunes (about 7 ounces)

Steps:

  • With a vegetable peeler remove zest from 2 oranges and in a 2- to 3-quart saucepan combine zest and tea bags. Bring 4‚ cups water to a boil and pour over zest and tea bags. Let mixture steep 5 minutes and discard tea bags. Halve cardamom pods and add with sugar to tea mixture, stirring until sugar is dissolved.
  • In pan boil tea mixture until reduced to about 3‚ cups. Pour mixture into a large heatproof bowl and add prunes. Cool mixture completely and discard zest.
  • With a sharp knife cut peel from oranges, including all white pith. Cut oranges crosswise into 1/3-inch-thick slices and add to prune mixture. Macerate fruit, covered and chilled, at least 2 hours and up to 1 day. Bring fruit to room temperature before serving.

PISTACHIO BAKLAVA WITH ORANGE-CARDAMOM SYRUP



Pistachio Baklava With Orange-Cardamom Syrup image

This recipe was published in the January 2010 issue of Bon Appetit magazine and it inspired me to give baklava a try. It also helped that I had a package of phyllo dough in the freezer that was crying out to be used. Needless to say, this recipe makes a gorgeous and flavorful pan of pastry. Minneola oranges (aka Honeybells) are now ripe here in Florida, and their juice gave the sauce a rich perfume. The orange-cardamom combination also offset the rich nuttiness of the pistachios perfectly. Heaven in a 13 x 9 pan! The only hitch in the recipe for me was that the phyllo I had was larger than the recipe called for, so I let some sheets come up the sides of the pan a little and folded the rest over and spread a little butter on them. The edges got a little thicker than the center, but were extra crispy and wonderful as a result! Be sure to cover the phyllo with plastic wrap and a damp towel while working with it, and if it tears or breaks, don't worry about it. I felt like mine was a messy patchwork quilt, but it didn't show when it was done and looked very professional. The article that was with the recipe suggested using the back of the hands to lift and move the phyllo, and it was a great suggestion and made it much easier to work with.

Provided by KK7707

Categories     For Large Groups

Time 1h35m

Yield 30 pieces, 15-20 serving(s)

Number Of Ingredients 8

1 3/4 cups sugar
1 1/4 cups fresh orange juice
1 1/2 teaspoons ground cardamom
12 ounces shelled pistachios, lightly toasted (about 3 cups)
8 tablespoons sugar, divided
2 teaspoons ground cinnamon
1 cup unsalted butter, melted (2 sticks)
1 lb phyllo dough (30 14x9 inch sheets)

Steps:

  • Simmer 1 3/4 cups sugar and orange juice in saucepan over medium heat, stirring to dissolve sugar. Boil over medium heat until reduced to 1 1/2 cups, about 8 minutes. Add cardamom and cool syrup.
  • Place nuts and 2 Tbsp sugar in processor. Pulse until most of the nuts are finely ground (the largest pieces should be the size of small peas.) Mix nuts, 6 Tbsp sugar and cinnamon in medium bowl.
  • Preheat oven to 350 degrees. Brush a 13x9x2-inch glass baking dish with some of the melted butter. Place a sheet of phyllo in the dish and brush with melted butter. Repeat with 9 more sheets of phyllo and melted butter.
  • Sprinkle half of the nut mixture evenly over the phyllo. Top with a sheet of phyllo and brush with melted butter. Repeat with 9 more sheets of phyllo and melted butter.
  • Sprinkle with rest of the nut mixture over the phyllo, then top with 10 more sheets of phyllo and melted butter.
  • Using a sharp knife, cut diagonally through the top phyllo layer from the top left corner to the bottom right corner. Cut top layer of phyllo into 1-inch-wide rows parallel to both sides of the first cut. Turn pan and cut rows about 2 1/4 inches wide, forming diamond pattern.
  • Bake baklava until golden brown and crisp, 50-55 minutes. Drizzle syrup evenly over hot baklava. Cool in pan on rack. Recut baklava along lines all the way through layers. Baklava can be made two days ahead. Store airtight at room temperature.

CRUNCHY ORANGE CARDAMOM SPICED NUTS



Crunchy Orange Cardamom Spiced Nuts image

Make and share this Crunchy Orange Cardamom Spiced Nuts recipe from Food.com.

Provided by threeovens

Categories     Lunch/Snacks

Time 55m

Yield 5 cups

Number Of Ingredients 9

1 large egg
1 tablespoon fresh orange zest
1 tablespoon fresh orange juice
1/4 teaspoon vanilla extract
1 teaspoon salt
1 lb unsalted nuts
1/2 cup sugar
1 teaspoon ground cardamom
1/2 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
  • Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with orange zest, orange juice, vanilla extract, and salt.
  • Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
  • Combine sugar, ground cardamom, and pepper; add nuts and toss to coat with spices; spread nuts out on the prepared baking sheet.
  • Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
  • Cool, then break apart nuts and serve.
  • Store in an air tight container for up to 3 weeks.

Nutrition Facts : Calories 97, Fat 1, SaturatedFat 0.3, Cholesterol 42.3, Sodium 479.4, Carbohydrate 21.1, Fiber 0.3, Sugar 20.3, Protein 1.4

BAKED CARDAMOM-SCENTED RICE PUDDING WITH ORANGES IN HONEY & POMEGRANATE SYRUP



Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup image

Take rice pudding to the next level with a little spice and oranges in honey with pomegranate syrup. It's a decadent and easy dessert that only takes 10 minutes to prep

Provided by Diana Henry

Categories     Dessert

Time 2h40m

Number Of Ingredients 14

50g butter , plus more for the dish
50g caster sugar
1 cardamom pod , seeds removed and ground
100g pudding rice
1l whole milk
150ml double cream
1unwaxed orange , zested
¼ tsp vanilla extract
2 large oranges , juiced and 2 broad strips of orange zest
200ml pomegranate juice
1 tbsp pomegranate molasses
5 tbsp honey
75g granulated sugar
4-5 oranges (a mixture of regular and blood; if mostly blood oranges, you will need 5, as they're smaller)

Steps:

  • Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.
  • Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.
  • Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.

Nutrition Facts : Calories 554 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 55 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

ORANGE AND CARDAMOM SYRUP FOR PANCAKES/WAFFLES



Orange and Cardamom Syrup for Pancakes/Waffles image

Make and share this Orange and Cardamom Syrup for Pancakes/Waffles recipe from Food.com.

Provided by Outta Here

Categories     Sauces

Time 25m

Yield 2 3/4 cups

Number Of Ingredients 4

2 cups sugar
1 3/4 cups orange juice, pulp-free type
8 green cardamom pods, bruised
1 orange, zest of (grated)

Steps:

  • Put all ingredients into a saucepan and heat slowly over low heat until sugar has dissolved. Increase heat and boil the syrup for 10 minutes.
  • Cool and store in the refrigerator for up to 2 weeks. (Leave pods and zest in while storing, but strain before using).

Nutrition Facts : Calories 656.3, Fat 0.4, SaturatedFat 0.1, Sodium 3, Carbohydrate 167.4, Fiber 1.5, Sugar 162.9, Protein 1.6

STRAWBERRY ORANGE SALAD WITH CARDAMOM SYRUP



Strawberry Orange Salad With Cardamom Syrup image

A light refreshing salad that works equally well as a starter or dessert. This is easy peasy to make and has a wonderful combination of flavors. If you like your fruit salads extra saucy, just increase the sugar and water to 1/3 cup. If you can't find blood oranges, use additional common oranges instead.

Provided by justcallmetoni

Categories     Dessert

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

3 oranges (see preparation below)
2 blood oranges
1 1/2 cups strawberries
1/4 cup sugar
1/4 cup water
2 -3 cardamom pods

Steps:

  • To prepare the syrup: Lightly crush the cardamom pods with a mortar and pestle or the back of a knife. Not too small as they will be strained from the syrup.
  • Place water, sugar and cardamom in a small saucepan. Heat on medium for 2 or 3 minutes until the sugar is melted and the cardamom begins to infuse the simple syrup. You should not have any bubbling and the syrup should be translucent. Remove from heat and set aside.
  • To prepare the salad: Wash and hull the strawberries. Halve or quarter the berries and place in bowl.
  • Take the oranges and trim the tops so they will sit nicely on your cutting board. Trim down the side of the orange with a knife to remove the peel and all visible pith (white part. You are trying to keep as much of the orange flesh on the fruit. Split the orange in half and trim out white in the center. Cut orange halves into 4 to 6 segments depending on the size of the fruit. Place oranges in the bowl with the strawberries.
  • Pour the syrup over the fruit salad and stir.
  • Chill for a minimum of 30 minutes. If you are chilling longer, periodically mix to make sure all the fruit is in good contact with the syrup.
  • Serve.

Nutrition Facts : Calories 142.6, Fat 0.4, Sodium 0.8, Carbohydrate 35.9, Fiber 5, Sugar 30.3, Protein 1.9

Tips for Making Oranges in Cardamom Syrup

  • Choose the right oranges. Use navel oranges or another variety with a sweet-tart flavor.
  • Use fresh cardamom pods. Freshly ground cardamom pods will give the syrup the best flavor.
  • Make the syrup ahead of time. The syrup can be made up to a week in advance.
  • Use a large pot. You'll need a large pot to hold all of the oranges and syrup.
  • Bring the syrup to a simmer. Don't let the syrup boil, or it will become too thick.
  • Simmer the oranges for at least 30 minutes. This will allow the oranges to absorb the flavor of the syrup.
  • Let the oranges cool in the syrup. This will help them to further absorb the flavor.
  • Serve the oranges at room temperature or chilled. They can be served on their own or used in desserts.

Conclusion

Oranges in cardamom syrup are a delicious and versatile dessert. They can be served on their own, used in salads, or added to yogurt or oatmeal. The syrup can also be used to make cocktails or mocktails. With a little planning, this recipe is easy to make and sure to impress your guests.

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