Orange recipes - Our favourite orange recipes so you can make the most out of your organic oranges

orange recipes

Here's a collection of orange recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index! To find out about our orange producer and order yours click here.

Rhubarb and Orange Trifle
Chilled Orange and Tomato Soup
Orange Carrots
Fennel and Orange Salad
Seville Orange Marmalade

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Rhubarb and Orange Trifle

• 500 g rhubarb, cut into 1-inch chunks
• 100 g golden castor sugar
• Grated zest and juice of 1 orange
• 6 trifle sponges
• 3 tablespoons orange marmalade
• 65 ml grand marnier liqueur
• 275 ml freshly squeezed orange juice
• 1 sachet gelatine granules
• 350 ml fresh custard
• 200 g greek-style yoghurt
• 50 g pecan nuts

Preheat oven to 180°C/ 350°F/ Gas Mark 4. Prepare the rhubarb by placing in a shallow ovenproof dish. Sprinkle the caster sugar and orange zest and juice over the top and pop into the oven, uncovered, for 30-40 minutes until the rhubarb becomes tender. At the same time, place the pecans on a baking sheet and place in the oven for 7 minutes to toast them. When these are ready, chop them. Slice the sponges in half lengthways and spread each half with the marmalade and then reform them. Spread the remaining marmalade over the top and cut each one into three little sandwiches. Now arrange them into a large trifle bowl and make some forks marks in the sponge. Drizzle the liqueur over the top and allow it to soak in. Once the rhubarb has been removed from the oven allow it to become cold before tasting it. If it is sharp, add some more sugar. with a slotted spoon, remove the rhubarb and place amongst the sponges. Pour the remaining juices from the dish into a measuring jug and make this up to the 500ml level with the orange juice. Next, transfer 225ml of this liquid into a small saucepan, scatter the gelatine over it, whisk and leave to soak for 5 minutes. Place the pan over a low heat and whisk until the granules of gelatine have completely dissolved, then return this to the juice remaining in the jug. Stir thoroughly and then pour it over the sponges and leave aside to set. In a separate bowl, whisk together the custard and yoghurt and then spoon over the set jelly. Cover with clingfilm and chill until ready to serve. Just prior to serving, scatter on the toasted pecan nuts and some additional pouring cream if desired.

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Chilled Orange and Tomato Soup

• 8 tomatoes, skinned
• 2 oranges, juiced and a little zest
• Juice of ½ lemon
• 4-6 spring onions, chopped
• ½ pint iced water
• 1 tablespoon yoghurt
• Salt and pepper to taste

Place everything except the yoghurt and seasoning into a blender and liquidise. Season to taste and leave to chill for at least an hour. Just before serving, swirl in a little yoghurt.

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Orange Carrots

Serves 5 - 6 people

• 6 - 8 carrots
• 125 ml (4 ½ fl oz) fresh orange juice
• 2 tablespoons honey
• 4 tablespoons finely chopped parsley
• ½ teaspoon finely grated orange rind
• pinch of salt
• few pats of butter

Peel carrots and slice them lengthways into thin strips. Arrange in a large pie dish and pour orange juice and honey over. Sprinkle with parsley, orange rind and salt, and dot with butter. Cover and bake at Gas Mark 3, 325°F or 160°C for about 1 hour or until just cooked.

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Fennel and Orange Salad

• 2 large oranges
• 1 bulb fennel
• 1 small onion (preferably red)
• 50 g rocket leaves
Dressing:
• 15 g pitted black olives
• 1 sun dried tomato in oil, drained
• 1 small clove garlic, peeled and crushed
• ½ tablespoon chopped fresh parsley
• 6 tablespoons olive oil
• 2 teaspoons balsamic vinegar

Make the dressing first. Roughly chop the olives and the sun-dried tomato. Place in a food processor with the garlic, parsley and 1 tablepooon of the oil. Blend to a fairly smooth paste. Transfer to a bowl and whisk the remaining oil, vinegar and seasoning to taste. Peel the oranges, removing the white pith. Cut into segments between the membranes- do this over a bowl to catch the juices to add to the dressing. Place the segments in a large bowl. Discard the tough outer layer of the fennel, then slice very thinly. Finely slice the onion. Toss the fennel, onion and rocket leave together with the oranges. Pour over the dressing, toss again until everything is evenly coated. Serve immediately.

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Seville Orange Marmalade

The simplest and best-flavoured marmalade!

• 1 kg oranges
• a lemon or two if you have them
• 2 kg granulated sugar (don't worry, you won't be eating it all at once!)
• 2 ½ litres water
• muslin square and some string

Preparation:

Cut the oranges and lemon in half, then squeeze out all the juice into a jug and set it aside. Next you need to get what's left of the oranges and scrape out all the pips and the pith (the white stuff on the inside of the skin) and put it onto the square of muslin cloth. This may sound like a fiddly job, but the pith and pips contain a lot of pectin, and pectin is what allows the marmalade to set, so the more of the orange you can use the better; you don't have to get every last shred of the pith though! Using a long piece of string, tie up the cloth to make a bag containing the pips and pith. You should just be left with the skin, which needs chopping finely.

How to cook it:

Put the water in a big pan, and add the juice from the oranges and lemons. Tie the muslin bag to the handle of the pan and allow it to bob in the water. Add the orange peel to the water and simmer for two hours until the peel is totally soft. Remove the little muslin bag and pour the sugar into the pan. Allow the sugar to dissolve completely (it needs to dissolve properly over a low heat so it doesn’t burn later).

Turn up the hob temperature to a high heat, then squeeze the muslin bag out into the pan and stir in the liquid (ie the pectin) that comes out. Cook the marmalade at this temperature for 10-15 minutes, then check whether it sets by putting a small blob on a cold surface like a chilled plate or even an ice cube! You'll know it's set if it goes wrinkly when you push it with your finger. If it doesn’t then keep cooking it for a few more minutes, checking it again every so often.

Once it's done, leave the marmalade to settle for quarter of an hour. While you're waiting you can sterilise some jars by putting them in a big pan of boiling water for a few minutes. Dry the jars, but before they cool, spoon in the marmalade and seal them straight away! Keep the marmalade in a cool dark place once you’ve finished, then invite some people over for brunch to show it off!

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