CAMPARI ORANGE SPRITZER
Provided by Ina Garten
Time 10m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Place the ice cubes in a highball glass. Add the Campari, orange juice, and sparkling water. Add a slice of fresh orange and serve ice cold.
ORANGE JUICE SPRITZER
Here's a zippy twist on regular orange juice. It is not too sweet and is refreshing with any breakfast or brunch entree. -Michelle Krzmarzick, Torrance, California
Provided by Taste of Home
Time 5m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.
CREAMY ORANGE CARAMELS
Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 pounds (80 pieces).
Number Of Ingredients 6
Steps:
- Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE-SICLE SPRITZER
Provided by Michael Chiarello : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place 2 (1/4-cup) scoops of vanilla ice cream in each of 4 serving glasses. Equally top each glass with orange soda. Dip orange slices in sugar and place on rim of glass for garnish.
ORANGE CARAMEL SAUCE
Categories Sauce Dessert Orange Winter Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2/3 cup
Number Of Ingredients 4
Steps:
- Combine sugar and 1/4 cup water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until deep amber color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 8 minutes.
- Carefully add orange juice and orange peel (mixture will bubble vigorously). Stir over low heat until smooth and any caramel bits dissolve. Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
CARAMEL CANDIES
These homemade caramel candies are a joy to make and give to loved ones. Try your hand at orange caramels, espresso caramels, and salted caramels, too.
Provided by Sarah Kieffer
Yield Makes 24 Large or 48 Small Caramels
Number Of Ingredients 7
Steps:
- Grease an 8 by 4-inch (20 by 10 cm) loaf pan and line it with a parchment sling so that the paper comes up all the sides and has about a 2-inch (5 cm) overhang on each side. Grease the parchment paper.
- In a large, heavy-bottom saucepan (the caramel will bubble up quite a bit once it starts cooking, so it's important to have a deep pan) over medium-high heat, combine the sugar, corn syrup, water, and salt, stirring very gently to combine while trying to avoid getting any sugar crystals on the sides of the pan. Cover and bring to a boil, until the sugar has melted and the mixture is clear, 3 to 5 minutes.
- Uncover and cook until the sugar has turned light golden and reaches 300ºF (150ºC) on an instant-read thermometer, 6 to 7 minutes. Turn the heat down to medium and cook until deep golden (340ºF or 170ºC), about 4 to 5 minutes more. Immediately remove the pan from the heat and add the heavy cream and butter (the cream will foam considerably, so be careful pouring it in).
- Return the pan to medium-high heat and cook until the caramel reaches the desired stage, stirring frequently, 4 to 7 minutes. For soft, melt-in-your mouth caramels, cook until 248ºF (120ºC), and for firmer caramels with a bit more chew, cook until 252ºF (122ºC). Stir in the vanilla off the heat. Let the caramel sit for 2 to 3 minutes, until the bubbles subside.
- Carefully pour the caramel into the prepared pan and gently tap the pan on the counter a few times to eliminate any air bubbles. Let the caramel cool completely, then transfer to the refrigerator and chill for 1 hour.
- Using the parchment overhang, lift the caramel out of the pan. Peel away the parchment paper and cut the caramel in half lengthwise, then cut each half into twelve 2-inch (5 cm) pieces, for 24 rectangular pieces. Candies can be left as rectangles, or cut again into squares, for a total of 48 pieces. Individually wrap each caramel in wax paper or cellophane, twisting the ends of the paper closed. The wrapped caramels can be stored in an airtight container at room temperature for up to 2 weeks.
CARAMELIZED ORANGES
Another splendid recipe from Ontario's Liquor Control Board. This reads long ... but is essentialy only 2 steps ... is easy to prepare in advance ... and each orange looks wonderful in its own glass dessert bowl. (I did this with clemantines and served them with a dollop of whipped cream on the side.)
Provided by Gerry sans Sanddunes
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place cold water in a heavy-based saucepan, add the sugar and bring SLOWLY to the boil, stirring to dissolve the sugar.
- (The sugar must be completely dissolved before the liquid boils.) Once the sugar is boiling, DO NOT STIR.
- Continue to boil.
- Use a pastry-brush dipped in water to wash down any sugar crystals forming on the sides of the pan, until the sugar is a rich, dark, caramel colour.
- Remove from heat and CAREFULLY add the warm water to the caramel WHICH WILL SPIT AND SPLUTTER!
- Return pan to the heat and continue stirring to dissolve the caramel in the water.
- Set aside to cool.
- Peel all the oranges, setting the peel of one aside.
- (Remove as much of the white pith as possible.) Place the peeled oranges in a bowl and pour over the caramel sauce, gently turning the fruit to cover each with sauce.
- Chill well.
- Cut the served peel into matchstick-sized pieces and cook until tender in boiling water.
- Refresh in cold water and drain.
- Sprinkle half the cooked zest over the oranges in the bowl and stir.
- Serve each chilled orange with the sauce and garnish with additional zest.
- Serves 6.
Nutrition Facts : Calories 190.6, Fat 0.2, Sodium 0.6, Carbohydrate 48.7, Fiber 3.1, Sugar 45.5, Protein 1.2
ORANGE-CARDAMOM SPRITZER
Steps:
- For the cardamom simple syrup:
- In a small saucepan, combine all the ingredients and bring to a simmer over medium heat. Stir until sugar is dissolved, then remove from heat. Let syrup cool to room temperature, then strain.
- For the cocktail:
- Fill each glass with 1 teaspoon cardamom syrup, and add a dash of bitters. Top up with prosecco and serve garnished with an orange twist.
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