Baked Oranges Recipes

OVEN-DRIED ORANGE SLICES

Oven-Dried Orange Slices image

For a fun two-ingredient garnish for a cocktail or a mocktail, make these easy dried orange slices. The hardest part of this recipe is slicing the orange thinly, beside that the oven does all the work.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Winter Recipes

Yield Makes about 1 1/2 dozen

Number Of Ingredients 2

Ingredients

1 navel orange, very thinly sliced
1/4 cup confectioners' sugar

Steps:

Preheat oven to 200 degrees. Line a baking sheet with a nonstick baking mat. Top with orange slices in a single layer, and generously dust with sugar. Bake until the peels are dry and the flesh is translucent, about 2 1/2 hours.

ROASTED ORANGES

Roasted Oranges image

The idea for the oranges was originally found on Just A Pinch, in a recipe by Kim Biegacki for Blackened Shrimp Salad with Roasted Oranges. It was a wonderful salad, but what made the dish was the roasted oranges. My... what a wonderful aroma while they are broiling! It totally made the dish. I'm posting just the roasted oranges because they are awesome and there could be so many uses for them... I think they would be fantastic over homemade vanilla bean ice-cream. Serving size is a guess - I could eat a whole orange-worth by myself!

Provided by Jostlori

Categories Oranges

Time 20m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 medium navel orange (any seedless orange will do)
vanilla
cinnamon
honey

Steps:

Line a small baking tray with foil, then spray with a bit of oil.
Peel orange by removing the skin and the white membrane, then cut into 1/4 inch thick slices. Lay flat on the foil lined tray.
Drizzle with a good vanilla extract, then sprinkle generously with cinnamon. Finally, drizzle honey generously over each slice.
Place oranges in oven or toaster oven, set to "broil".
Broil until they are nice and brown on top. In my toaster oven, this takes about 15 minutes, but probably less in a regular oven.

Nutrition Facts : Calories 68.6, Fat 0.2, Sodium 1.4, Carbohydrate 17.6, Fiber 3.1, Sugar 11.9, Protein 1.3

BAKED ORANGES

Baked Oranges image

A lovely side served with meat or poultry. From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Best made with seedless oranges.

Provided by Molly53

Categories Oranges

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

8 large oranges
1/2 cup sugar
8 teaspoons butter (no substitutions)

Steps:

Wash oranges well.
Place in a large saucepan and cover with water; boil for 30 minutes.
Drain and cool.
Preheat oven to 350F and butter a baking dish.
When cool enough to handle, cut off a small slice at blossom end and remove the core and seeds (if any).
Put 1 tablespoons of sugar and one teaspoon of butter in the center of each.
Place filled oranges in buttered dish and carefully fill dish to 2/3 full with water.
Bake for 2 hours.

Nutrition Facts : Calories 168.4, Fat 4, SaturatedFat 2.4, Cholesterol 10.1, Sodium 27, Carbohydrate 34.1, Fiber 4.4, Sugar 29.7, Protein 1.8

MARY'S BAKED FRUIT

Mary's Baked Fruit image

My family first sampled baked fruit years ago while dining out. They liked it so much I decided to create my own version. The result was this attractive and tasty dish.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 16 servings.

Number Of Ingredients 9

Ingredients

1 can (16 ounces) apricot halves, drained
1 can (16 ounces) pear halves, drained
2 cans (15 ounces each) plums, drained and halved
1 can (29 ounces) peach halves, drained
1 can (8 ounces) pineapple slices, undrained
1/3 cup packed brown sugar
1 tablespoon butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

In a greased 13-in. x 9-in. baking pan, starting at the 9-in. end, arrange rows of fruit in the following order: half of the apricots, pears and plums, all of the peaches, then remaining apricots, pears and plums. , Drain pineapple, reserving 1/2 cup of juice. Lay pineapple over fruit in pan. In a saucepan, combine the pineapple juice, brown sugar, butter, cinnamon and cloves. Cook and stir until sugar is dissolved and butter is melted. Pour over fruit. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 145 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 17mg sodium, Carbohydrate 36g carbohydrate (32g sugars, Fiber 2g fiber), Protein 1g protein.

BAKED ORANGE-GLAZED CHICKEN

Baked Orange-Glazed Chicken image

One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!

Provided by tigerpaws

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup orange juice
½ cup vegetable oil
1 teaspoon grated orange zest
1 teaspoon paprika
1 teaspoon ground mustard
1 teaspoon salt
4 skinless, boneless chicken breast halves

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g

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