Spiced Orange Slices Recipes

MOROCCAN SLICED ORANGES WITH CINNAMON

Steps:

• Peel the oranges and remove the pith.
• Slice the oranges into rings, about 1/4 inch thick. If desired, cover and chill the oranges.
• Arrange the orange slices on individual plates or a serving platter - make a pattern if you like - and drizzle with the orange flower water.
• Generously sprinkle the slices with sugar and cinnamon and serve immediately.

SPICED ORANGES

Steps:

• Place orange slices in a large stainless-steel saucepan; cover with cold water. Simmer until skins are tender, about 1 1/4 hours.
• Remove oranges with a slotted spoon; place in a colander to drain. Discard water.
• Combine sugar and vinegar in the same saucepan; stir over low heat. Bring to a boil. Add spices; simmer 10 minutes.
• Add oranges and simmer, covered, for 40 minutes, or until skins are translucent. Cool.
• Layer oranges in sterilized jars, cover with syrup, and seal. The oranges can be used right away, but the flavor will be improved by waiting 4 to 6 weeks.

ORANGE SLICE COOKIES

Steps:

• Cut each orange slice into 8 pieces. Roll in 1/4 cup sugar; set aside. In a bowl, cream the butter, shortening, brown sugar and remaining sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips, pecans and orange slice pieces., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

SPICED ORANGE SLICES

Steps:

• 1. Wash and slice oranges into 1/4 inch slices. Cover with water and bring to boil. Simmer 45 minutes. Drain well.
• 2. Mix vinegar, sugar and spices. (put the spices in a cheesecloth bag). Bring to boil and boil 5 minutes. Add well drained slices. Cover and simmer in syrup for 30 minutes. Remove from heat and let stand overnight.
• 3. Remove slices and put into jars. Cook down syrup til slightly thick. Take out spices and pour over orange slices and seal. Makes 3 to 4 pints.Hilda Andrews

SPICED ORANGE-CINNAMON CIDER

Steps:

• Combine orange juice, apple cider, orange slices, lime slices, cinnamon sticks, cloves, and star anise in a large saucepan.
• Bring to a boil over medium-high heat, about 5 minutes. Reduce heat to low, cover, and simmer for 10 minutes.
• Remove cinnamon sticks, cloves, and star anise. Stir in honey and keep warm.
• Pour warm cider into cups and garnish with a cinnamon stick for stirring and several orange and lime slices.

SPICED ORANGE SLICES

Steps:

• Cut oranges into slices about 1/4 inch thick.
• Remove seeds.
• Mix flour, crumbs, sugar, and allspice.
• Dip oranges into mixture.
• Coat evenly.
• Brown on both sides in butter.

ORANGE SPICED CIDER

Steps:

• In a 3-qt. slow cooker, combine the first five ingredients. Place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen spring to form a bag. Add bag to slow cooker. Cover and cook on low for 2-3 hours or until heated through. Before serving, discard spice bag and stir cider. If desired, serve with orange slices, apple slices and cinnamon sticks.

SPICED ORANGE PALMIERS

Steps:

• In a small bowl, combinesugar, cinnamon, and zest.Sprinkle half of mixtureon a clean work surface.
• Place puff pastry ontop; sprinkle with remainingmixture. Gently rollout to a 1/8-inch-thick rectangle,pressing sugar intodough. Lightly draw a linedown center of rectangle.Starting from edges, folddough halfway towardcenter, then fold edgesagain to reach center.(Folds should look like anopen book.) Fold onehalf over other half (as ifclosing the book). Wrapin plastic and freeze untilvery firm but not frozen,about 20 minutes.
• Preheat oven to 425 degrees.Cut dough crosswise into1/2-inch-thick slices. Workingin batches, arrangeslices 2 inches apart on anungreased baking sheet.Flatten each cookie withthe heel of your hand toabout 1/4 inch thick.
• Bake cookies, one sheetat a time, until deep goldenon underside, about 10minutes. Carefully flip eachcookie with a metal spatula;continue baking until crisp, about 8 minutesmore. Transfer cookies onsheet to a wire rack; whilecookies are still warm,loosen with spatula to preventsticking. Let coolcompletely. Cookies canbe stored in an airtightcontainer at room temperatureup to 1 day.