Best 5 Oranges In Fragrant Syrup Recipes

VANILLA ORANGE SYRUP

Steps:

• Combine the orange juice, honey, vanilla, ginger and salt in a pot and reduce over medium-high heat to 1/2 to 3/4 cup (depending on the desired consistency), 10 to 15 minutes. You will know the full thickness of the syrup when it cools, so it is best to set up an ice bath with a stainless bowl over it to cool the mixture when it is finished reducing.

ORANGE-FLAVORED RICE

Steps:

• Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice. Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes. Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions.

ORANGE SYRUP

Steps:

• Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil; stir until sugar has dissolved. Combine juice and cornstarch in a bowl; pour into sugar syrup. Simmer gently until thick, 6 to 8 minutes. Add butter; stir until it melts. Serve warm.

SLICED ORANGES IN SYRUP

Steps:

• Cut thin slivers of peel from 1 orange. Don't cut into white membrane.
• Cover peel with boiling water; let stand 5 minutes. Drain.
• Heat orange peel, water and sugar to boiling; simmer uncovered until slightly thickened, 10 to 15 minutes. Cool.
• Cut oranges into slices.
• Pour syrup over slices; cover and refrigerate.
• Garnish with sprig of mint if desired.

ORANGES IN FRAGRANT SYRUP

Steps:

• 1. Using a vegetable peeler remove the zest from the oragnes. Cut away all traces of the bitter white pith. Cut the orange zest into thin, narrow strips. Separate the oranges into segments by carefully cutting between the membranes with a sharp knife. Put the segments into a bowl, cover and refrigerate. 2. Bring a saucepan three fourths full of wather to a boil, add the orange zest and boil for 3-5 minutes. Drain and refresh in cold water. Drain and set aside. 3. In a saucepan combine the sugar, the water, cinnamon stick and honey and bring to a boil over high heat. Cook briskly until a very thick syrup forms, about 230F on a candy thermometer. Remove from heat. 4. Remove and discard the cinnamon stick. Stir in the reserved orange zest and the orange flower water. Poor the syrup over the orange segments, re-cover and chill for about 4 hours. 5. To serve, transfer to individual plates. Sppon the syrup with the zest over the top.