Glazed Oranges Recipes

GLACEED ORANGE SLICES

Steps:

• Leaving peel on, cut oranges into 1/4-inch rounds, then cut each round into a half-moon.
• Bring sugar and 2 cups water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of pot with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup; reduce heat. Cover with parchment, and gently simmer until orange slices are soft and glazed, about 1 hour and 45 minutes.
• Using a slotted spoon, transfer peel to a wire rack set on a rimmed baking sheet. Let dry until just slightly tacky, about 5 hours. Store in an airtight container for 2 days.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

BAKED ORANGE-GLAZED CHICKEN

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).

ORANGE GLAZE I

Steps:

• Mix all ingredients together well. Add more confectioner's sugar or orange juice to make the proper consistency for a barely pourable glaze.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

BALSAMIC-GLAZED ORANGES

Steps:

• Peel oranges removing all of the pith from the outside. Cut across grain into 1/4 inch slices, removing seeds.
• Place sugar and vinegar in a small saucepan and bring to boil. Stir constantly with a large spoon. Allow it to continue with a low boil until volume is halved (1/4 cup).
• Divide orange slices evenly between 4 plates. Drizzle with glaze.

GLAZED ORANGES

Steps:

• Using a vegetable peeler, peel strips thinly from 2 oranges; remove any white pith from strips with the point of a sharp knife; cut strips into thin julienne strips.
• With sharp knife, peel oranges removing all white pith; cut oranges horizontally into 4 slices for easy serving; reshape oranges and hold together with small wooden skewers.
• Place orange strips in small pan, cover with water, bring to boil, boil uncovered 10 minutes, drain; combine sugar and water in pan, stir over medium heat until sugar has dissolved; add orange strips to this mixture.
• Boil the syrup gently, uncovered, approximately 10 minutes or until orange strips are transparent and glazed; remove strips immediately from pan, place on lightly oiled plate.
• Return pan to heat, boil syrup uncovered further 5 minutes or until syrup turns pale golden brown; remove from heat immediately, quickly add extra water, stir for a few minutes to dissolve toffee.
• Return to heat and stir for a few minutes extra to dissolve any remaining toffee in bottom of pan; remove from heat, allow to cool a few minutes then stir in Grand Marnier and lemon juice; allow syrup to cool 5 minutes.
• Pour cooled syrup over oranges, add glazed orange strips, cover with plastic food wrap, refrigerate several hours or overnight; remove wooden skewers from oranges just before serving; serve orange topped with the orange strips and with some of liqueur syrup.
• Serve with whipped cream separately.

GLAZED ORANGE ROLLS

Steps:

• Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
• Add 1 cup flour, 2 tablespoons sugar, salt, egg, melted butter, grated orange rind, and orange juice; beat at medium speed until blended.
• Gradually stir in enough remaining flour to make a soft dough.
• Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 5 minutes.
• Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in bulk.
• Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times.
• Roll dough to 1/4 inch thickness; cut with a 2 1/2 inch biscuit cutter. Cover with a towel, and let stand 10 minutes.
• Combine chopped orange and 1 tablespoon sugar; let stand 5 minutes. Drain and pat dry between paper towels; set aside.
• Make a crease across each circle, and place an orange piece in center. Fold over; gently press edges to seal.
• Place rolls in a lightly greased baking pan. Cover and let rise in a warm place 30 minutes.
• Bake at 425 degrees for 15 minutes.
• Spread with glaze.
• FOR GLAZE: Cream butter and orange rind at medium speed; add powdered sugar alternately with juices, beating until blended. Yield: 1/3 cup.

GLAZED ORANGE RIND

Steps:

• Place orange rind and 1 1/2 cups of the water in a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap and cook at 100 percent power in a 650- to 700-watt oven for 5 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Strain orange peel, discard liquid and return peel to souffle dish with 1 cup cold water. Cover tightly with microwave plastic wrap and cook at 100 percent power for 5 minutes. Repeat this process twice, using half the remaining cold water each time.
• Return drained orange peel to souffle dish and stir in granulated sugar. Cover tightly with microwave plastic wrap and cook at 100 percent power for 8 minutes, stirring once. Prick plastic to release steam.
• Remove from oven and uncover. Place a wire rack over a piece of parchment or wax paper. Put orange slices on the rack so that they do not touch one another. Allow to stand for about 1 hour to dry out slightly.
• Toss orange peel in the raw sugar in a shallow bowl to coat evenly. Return peel to the wire rack to dry out completely, for about 2 hours. Store in an airtight box.

ORANGE GLAZE

Steps:

• Combine all the ingredients and beat until combined and smooth; it should be about the consistency of thick maple syrup -- just pourable. Adjust the consistency by adding a little more liquid or a little more sugar. Use immediately or store, covered, in the refrigerator for up to 2 weeks.