Marinated Oranges Recipe (Print Version)
# Ingredients:
→ For the Marinated Oranges
01 -
3 pounds (approximately 4 medium-sized) oranges, any variety (ideally without seeds like Cara Cara or Navel)
02 -
2 tablespoons honey
03 -
A few sprigs fresh rosemary, washed and dried
04 -
About ¼ cup orange juice, any variety
# Instructions:
01 -
Slice about ½-inch off of each end of each orange. Stand them on one of their flat bases, and use a paring knife to carefully cut just between the pith and flesh, moving the knife downwards and following the curve of the orange. Continue this all the way around the fruit, removing all the peel and white pith.
02 -
Cut the peeled oranges horizontally into thin (approximately ¼ inch) round slices. Set aside while you prepare the marinade components.
03 -
Gently remove the leaves from one or two of the rosemary sprigs and set aside. Keep the remaining whole sprigs for decorating the jar.
04 -
Add a couple slices of oranges into an approximately 22-ounce jar. Drizzle with about ½ teaspoon of honey and sprinkle with a few of the loose rosemary leaves.
05 -
Repeat the layering process until you've reached the top of the jar. If you still have orange slices left, gently press down on those already in the jar to make room for the remaining slices.
06 -
Add a few whole rosemary sprigs to the jar, placing them along the sides between the edges of the orange slices and the glass for visual appeal and additional flavor.
07 -
Pour the orange juice into the jar, making sure the liquid reaches most of the orange slices. Close the jar tightly and refrigerate, allowing the oranges to marinate for at least 24 hours and up to 5 days.
# Notes:
01 -
These marinated oranges make a beautiful, refreshing dessert that's both elegant and simple. The rosemary adds an unexpected herbal note that perfectly complements the sweetness of the oranges and honey.
02 -
Try serving these oranges with a dollop of Greek yogurt, mascarpone, or vanilla ice cream for a more substantial dessert, or include them as part of a cheese board.
03 -
The marinated oranges also work wonderfully as a topping for pancakes, waffles, or french toast at breakfast, or can be added to a salad for a bright lunch option.