Asian Spicy Orange Beef
Orange Barbecued Chicken
Broccoli in Spicy Orange Sauce
Orange-Glazed Snow Peas
Orange Fried Rice
Blood Orange Recipes:
Blood Orange Syrup
Blood Orange Sherry Vinaigrette
Blood Orange, Avocado and Red Onion Salsa
Arugula Salad with Blood Orange Vinaigrette
Watercress Salad with Blood Oranges
Jicama and Blood Orange Salad
Baby Spinach with Blood Oranges, Belgian Endive, Gorgonzola and Toasted Walnuts
Candied Blood Orange Slices
The web site of the citrus growers cooperative Sunkist Growers Inc. has several hundred recipes featuring nine different citrus fruits, including oranges. A sampling of those recipes are reprinted here. Some of the other recipes on this list feature blood oranges. They get the deep red color that gave them their name from a pigment called anthocyanin, which is common in other red plants but is rare in citrus fruits. In the United States, blood oranges are in season from January into May or June. They tend to get redder and sweeter later in the season. I like to buy a large bag of them when they are at their peak, juice them and boil the juice down to a thick syrup, which I freeze in a jar and use a spoonful at a time over the course of the year in vinegar-and-oil salad dressings. I’ve included on this list recipes for blood orange syrup and seven other ways to use this distinctive fruit.
Asian Spicy Orange Beef [top]
1 pound beef flank or round steak
2 tablespoon corn oil
¼ cup slivered orange peel
1 clove minced garlic
½ teaspoon ground ginger
2 tablespoon corn starch
1 cup cool beef broth
¼ cup soy sauce
¼ cup dry sherry
¼ cup orange marmalade
½ teaspoon crushed dried red pepper
1. Heat oil in wok on medium flame and add meat, cut into thin strips. Stir fry 3 minutes or until browned.
2. Add orange peel, garlic and ginger. Stir fry 1 minute.
3. Stir together corn starch, beef broth, soy sauce, sherry, marmalade and pepper. Stir into beef.
4. Stirring constantly, bring to boil over medium heat. Boil 1 minute. Serve over rice.
Orange Barbecued Chicken [top]
1/3 cups minced onion
3 tablespoon butter or margarine
1/3 cup honey
1 lemon, juiced
3 tablespoon soy sauce
grated peel from half an orange
¾ cups freshly squeezed orange juice
1-½ tablespoon cornstarch
2 chickens (about 2-½ pounds each), quartered
1. To make the sauce, sauté the onion in butter in a small saucepan for 3 or 4 minutes. Add the honey, lemon juice, soy sauce, and orange peel.
2. Gradually blend the orange juice into the cornstarch and add to the onion mixture. Cook over medium heat, stirring, until thickened.
3. Lightly brush the chicken quarters with oil. Barbecue on a grill 6 inches above the glowing coals for 20 minutes. Turn and cook 20 minutes longer. Brush with sauce.
4. Continue cooking 20 minutes longer, or until the chicken is tender, turning and brushing occasionally with sauce.
Orange Carrots [top]
1 pound carrots, cut into quarter-inch-thick slices
grated peel from ½ orange
1 orange , peeled and cut into bite-size pieces
2 tablespoon butter or margarine, softened
1 tablespoon chopped green onion
1. In a covered saucepan, cover the carrots with water and simmer for 10 minutes until just tender. Drain and return the carrots to the saucepan. Add the remaining ingredients and heat.
2. For a variation on this recipe, omit green onion and stir in 2 tablespoons of light brown sugar or 1 tablespoon honey with the remaining ingredients.
Broccoli in Spicy Orange Sauce [top]
2 pounds broccoli
½ cup orange juice
2 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon grated orange peel
½ teaspoon soy sauce
1 clove garlic crushed
1/8 teaspoon red pepper flakes
1 ½ teaspoon cornstarch
1 tablespoon water
1 teaspoon sesame seeds toasted
1. Trim the broccoli florets into pieces about 1 ½ inches long. Cut the stalks crosswise into pieces about 1/3 inch thick. In a large pot fitted with a steamer basket, bring 2 inches water to a boil. Add the stalks, cover, and steam for 2 minutes. Add the florets and steam for 5 minutes longer.
2. In a small saucepan over medium-high heat, bring the orange juice, honey, mustard, orange zest, soy sauce, garlic and pepper flakes to a boil.
3. In a small bowl, whisk together the cornstarch and water. Stir into the orange juice mixture and cook until thickened, about 1 minute.
4. To serve, in a serving bowl, gently toss the broccoli with the sauce to coat. Sprinkle with the sesame seeds.
Orange-Glazed Snow Peas [top]
½ cup fresh orange juice
2 tablespoon julienned orange zest
2 tablespoon honey
1 tablespoon butter or margarine
1/8 teaspoon ground cardamom
1 dash ground cloves (optional)
1-¼ pound snow peas, strings removed
1. In a small saucepan, combine all ingredients except snow peas and bring mixture to a boil. Reduce heat and simmer until liquid is reduced to about ¼ cup.
2. Blanch snow peas in boiling water about 30 seconds and drain. Immediately transfer snow peas to serving dish. Pour orange sauce over snow peas and toss to coat.
Source: Martin Yan, of the PBS television show “Yan Can Cook.”
Orange Fried Rice [top]
2 teaspoons oyster-flavored sauce
¼ teaspoon ground white pepper
3 cups cold, cooked long-grain rice
3 tablespoons vegetable oil
½ fresh red or green jalapeno chili, cored and cut into thin rings
1 teaspoon minced ginger
1 egg, lightly beaten
¼ cup finely chopped mint leaves
1. Using a sharp pairing knife, remove the peel from the oranges, being careful not to include any of the white pith. Cut the peel into thin strips and set aside.
2. To make the sauce, juice the oranges and combine juice with oyster-flavored sauce and white pepper. Set aside.
3. Rub the rice between your fingers to separate the grains as much as possible. Heat a wok over high heat and add the oil, swirling to coat the sides. Add the chili and ginger, and cook, stirring, until fragrant, about 30 seconds.
4. Add orange zest and rice into the wok and stir until heated through. Stirring constantly, pour in the egg and continue cooking until it evenly coats the rice.
5. Add the sauce and mint. Mix well and cook until heated through, 1 to 2 minutes. Scoop the rice onto a warmed platter and serve hot.
Source: Adapted from a recipe by Joel Robuchon
Orange-Date Salad [top]
3 pounds oranges (about 6)
½ cup sugar
1 teaspoon cinnamon
10 Medjool dates
½ cup roughly chopped walnuts
1 teaspoon orange flower water
Mint leaves for garnish
1. Cut the ends off each orange over a dish to catch the juice. Cut away the peel and slice each orange into three-eighths-inch crosswise slices, then cut each slice in half. Combine the sugar and cinnamon in a small bowl. Place the oranges in a large bowl and sprinkle with the sugar and cinnamon, stirring to coat.
2. Freeze the dates briefly to aid in slicing and cut then into strips, add them to the oranges. Add the walnuts and orange flower water and gently stir to combine.
3. Place in a serving dish and garnish with a few mint leaves. Chill well before serving.
Orange Salsa [top]
½ cup orange segments, diced
1 cup Roma tomatoes, diced
1 tablespoon red onions, diced
1 teaspoon jalapeno, minced
2 tablespoon cilantro leaves, minced
1/8 teaspoon salt
1. Combine fresh diced orange segments, tomatoes, red onions, jalapeno, cilantro and salt. Toss gently to mix thoroughly. Cover and refrigerate until ready to serve.
Orange Zest Vinaigrette [top]
½ cup olive oil
2 tablespoon grated orange zest
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon orange juice
Coarse salt to taste
Freshly-ground black pepper to taste
1. Mix oil, zest, red wine vinegar, balsamic vinegar, orange juice and salt and pepper to taste in small bowl.
2. Can be made a day ahead and refrigerated. Let vinaigrette come to room temperature before using.
Creamy Orange Vinaigrette [top]
½ cup light mayonnaise
1 tablespoon grated orange rind
2 tablespoon orange juice
1 tablespoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon salt
1. In bowl, whisk all ingredients together.
Ginger-Orange Sauce [top]
half-inch piece of fresh ginger root
1 tablespoon extra virgin olive oil
2 teaspoon balsamic vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon soy sauce
1. Peel ginger and cut into thin, narrow strips. Wash orange then zest it. Boil the ginger and orange in a cup of water for five minutes. Drain through a wire mesh.
2. Juice the orange. (You will need about one-fourth cup juice.) Whisk olive oil, vinegar, salt, pepper, and soy sauce into the juice. Stir in orange peel and ginger.
3. Let sit for 3 or more hours.
NOTE: This sauce can be used with steamed asparagus, broccoli, snow peas or other vegetables.
Orange Chipotle Sauce [top]
8 Roma tomatoes, tops removed
1 red onion, cut into rings
4 large garlic cloves
1-½ oranges (peeled, seeded, sectioned)
2 canned chipotle peppers in adobe sauce, drained
1 tablespoon adobo sauce from canned chipotles
2-½ cup vegetable or chicken stock
1-½ cup orange juice
½ cup honey
Salt and pepper
1. Grill tomatoes, onion and garlic until they are well charred.
2. Combine grilled ingredients in a saucepan with the rest of the ingredients. Add salt and pepper to taste. Cook over low heat for 30 minutes.
3. Transfer cooked ingredients to a food processor and process until sauce is liquid but still somewhat chunky.
NOTE : This can be used as a marinade and/or sauce for grilled chicken or pork
Blood Orange Syrup [top]
3 cups fresh blood orange juice
9 tablespoons sugar
1 ½ tablespoons grated blood orange peel or regular orange peel
1. Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to 1 ½ cups, about 20 minutes.
2. Refrigerate until cold. Cover and keep refrigerated for use within a few days, or freeze.
Blood Orange Sherry Vinaigrette [top]
2 small blood oranges
1 medium shallot, minced
2 tablespoons sherry vinegar
Freshly ground black pepper
¼ to ½ cup extra virgin olive oil
1. Juice and strain the blood oranges. Measure ¼ cup of juice.
2. In a medium bowl, whisk the juice with the shallots and the sherry vinegar; season with salt and pepper to taste and let the mixture marinate for 10 minutes.
3. Whisk in the olive oil to taste. Add more olive oil if the vinaigrette is too acidic for your palette. Adjust the seasoning to taste.
Source: The Vineyard Kitchen: Menus Inspired by the Seasons
Blood Orange, Avocado, And Red Onion Salsa [top]
1 blood orange
½ cup 1/3-inch cubes avocado
1/3 cup chopped red onion
2 teaspoons minced red jalapeño
2 teaspoons fresh lime juice
2 teaspoons olive oil
1. Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments.
2. Add avocado, onion, jalapeño, and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.
Arugula Salad with Blood Orange Vinaigrette [top]
2 tablespoons olive oil
½ cup fresh porcini, thinly sliced
Salt and freshly ground pepper
¼ teaspoon crushed red pepper flakes
2 cups arugula leaves, washed
1 cup red dandelion greens, washed
¼ cup thinly sliced red onion
1 blood orange, segmented
Blood Orange Vinaigrette
1. Heat olive oil in a small skillet over medium-high heat. Add porcini, season with salt, pepper, and crushed red pepper, and saute until tender. Remove from heat.
2. Combine arugula, red dandelion greens, red onion, and orange segments in a bowl. Toss with vinaigrette to coat. Divide salad among 2 plates and top with porcini mixture. Serve immediately.
Watercress Salad with Blood Oranges [top]
3 tablespoons blood orange juice
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons walnut oil
2 tablespoons hazelnut oil
3 cups watercress, stemmed
3 blood oranges, segmented
2 tablespoons chopped garlic chives or regular chives
1. Using hand blender, blend first 5 ingredients in medium bowl until well blended. Season dressing to taste with salt and pepper.
2. Toss watercress with dressing to coat. Season to taste with salt and pepper. Divide watercress among 6 salad plates. Arrange blood orange segments on salad. Garnish with garlic chives and serve.
Jicama and Blood Orange Salad [top]
1 jicama, about ¾ pound
3 blood oranges
1 papaya or mango or ¼ pineapple
1 small red onion, thinly sliced
1 teaspoon sea salt
¼ dried habanero chili pepper, seeded and finely chopped or ground to a powder, or cayenne pepper to taste (optional)
3 tablespoons olive oil
Juice of 1 lime
1 bunch fresh cilantro
1 bunch fresh mint, stemmed
1. Using a paring knife, peel the jicama, including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into thin strips 2 inches long and ¼ inch thick. Place in a large bowl.
2. Working with 1 orange at a time and using a sharp knife, cut a slice off the top and bottom of the oranges to reveal the fruit. Place each orange upright on a cutting board and cut away the peel and any white membrane. Then, holding the orange over the bowl with the jicama, cut along either side of each segment to free it, letting the segments and any juices fall into the bowl. If using a papaya, halve lengthwise, scoop out and discard the seeds and peel the halves. If using a mango, peel it and cut the flesh from the pit. If using pineapple, cut away the peel and the tough core area. Cut the papaya, mango or pineapple into ½-inch dice; you should have about 1 ½ cups. Add to the bowl.
3. Add the onion, salt, habanero chili or cayenne pepper, olive oil, lime juice, cilantro and mint to the bowl. Toss gently to mix. Cover and refrigerate for 2 hours before serving.
Source: Cantina: The Best of Casual Mexican Cooking
Baby Spinach with Blood Oranges, Belgian Endive, Gorgonzola and Toasted Walnuts [top]
7 oz. baby spinach
2 heads Belgian endive
3-4 oranges (4 sliced, 2 juiced).
1 ½ tsp. sugar
½ cup toasted walnuts
4 oz. Gorgonzola cheese
1. Slice the endives length wise into quarters and the 4 oranges into ¼-inch slices. In a large bowl and toss the endive with the spinach and dressing.
2. To make dressing, squeeze 2 oranges into a bowl and add sugar, salt and pepper. Whisk in the olive oil and taste to adjust seasoning.
3. Arrange the tossed baby spinach and endives in a small mound and place the sliced oranges (great served warm with the spinach) on each plate and top with small chunks of Gorgonzola. Sprinkle with toasted walnuts and serve immediately.
Candied Blood Orange Slices [top]
1 cup water
1 cup sugar
1 blood orange
1. Bring water and sugar to boil in a heavy large skillet, stirring until the sugar dissolves.
2. Thinly slice blood orange (you can substitute a regular orange); add to skillet, arranging in a single layer. Reduce the heat to medium-low and barely simmer until the white pith of the orange becomes translucent, turning the slices occasionally, about 40 minutes.
3. Allow the orange slices to cool in the syrup, turning occasionally. Arrange the slices atop the tart and drizzle with some of the syrup just before serving.