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What to do with rindless oranges???

We make candied orange peel for our new year's eve party to serve with my husband's homemade canollis. We just finished peeling the oranges (around 20) and we are wondering about what to do with the oranges besides just using them for juice. Any ideas?

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  1. make a champagne-orange punch, or one with sparkling cider for those who don't want alcohol. Non-alcoholic drinks are usually so lack-luster. A nice one with special ingredients is SO appreciated by non-imbibers.

    1. Section a couple for a special breakfast or to use in a salad. Also for the salad, use the citrus in a vinaigrette. Example here: http://houndstoothgourmet.com/grilled...

      Since the oranges are especially perishable without their rinds, I'd go ahead and juice them to get all the goodness before they dry up...which will happen fast.
      Freeze what you don't use in ice cube trays and save for later.
      I love the alcohol free mimosa idea too.

      1. You could make a simple ambrosia like my grandmother always makes for Christmas dinner. Just orange wedges seperated from the membrane, flaked coconut, and sugar to taste. I made this last week to use up some oranges and my kids love it!

        2 Replies
        1. re: alliedawn_98

          That's my family's Christmas morning favourite, with pineapple, fresh, if possible, and a sweet red grapefruit. Fresh coconut, too, but of course, it's all flexible, but the oranges are all important! They prefer it without sugar.


          1. re: alliedawn_98

            Absolutely right! Nothing better this time of year than classic Ambrosia. We do fresh pineapple, naval oranges and flaked coconut. No added sugar necessary.
            This year I found some Florida naval oranges with red pulp that were the most beautiful things ever and as sweet as candy.
            I've been fixing this several days a week lately and they're still lapping it up. Why go to any more trouble!

          2. Continue to remove all of the pith and segment the oranges free of any membrane.
            This technique is known in the biz as 'Supreming' .

            Then ... Google "citrus salad" and Google "fruit pizza" for recipes.

            1. make a salad of oranges, sliced pitted green olives and lots of thinly sliced fresh fennel, then drizzle on some olive oil, salt and pepper. Delicious.

              Here's a link:


              or add grapefruit supremes to your oranges and serve over bitter greens with a sweet poppy seed dressing that has grated onion in it.

              1 Reply
              1. re: fern

                Or slices or oranges, cucumber, radishes - with good olive oil and mint.

              2. Madhur Jaffrey does a lovely dessert-- I don't have the actual recipe to hand, but it's basically sliced oranges drizzled with Grand Marnier-- a good light post-holiday treat. How do you do your candied peels? I tried for the first time this year and they came out a bit tough-- do you think I boiled them too long in the simple syrup? Thanks!

                3 Replies
                1. re: Procrastibaker

                  Chiming in here on how to candy citrus peels...I made a stollen Christmas Eve, which requires candied lemon and orage peels. My old Southern cook book calls for cooking it five times in simple syrup, bringing it back to a boil for two-three minutes, removing it and draining it each time before it goes back into the sugar solution. Your rinds may have been tough because it was not cooked long enough.

                  1. re: lrostron

                    I think that I cook mine in water 4-5 times (changing the water each time) before cooking in sugar syrup. Can't remember how long I cook in the water though!

                  2. re: Procrastibaker

                    Sorry for my delayed response. We've followed Julia Child's method of blanching in water first, but have found that they lose a lot of flavor if they go too long. So, we boil water, put in the peels for just a couple of minutes, take them out and place them in pre-prepared simple syrup set at low temp to cook/steep for a good while (amybe a half to one hour). We cool them in the syrup, strain them, then lay them out on parchment paper to dry a bit before sprinkling generously with sugar (really coating them well all over). We let them dry overnight and voila--candied orange peel. I've wondered about making simple syrup for the peel with orange juice and sugar instead of water and sugar--might add more intense orange flavor.

                  3. Citrus confit is delicious - Deborah Madison has marvelous ideas for it. A satisfying and refreshing change from some of the heavy richness of the season.

                    1. Many great ideas here, but if you just don't want to deal with them right now, citrus segments freeze very well.

                      3 Replies
                      1. re: OldDog

                        Not to digress, but since we are on the subject of fruit and you mentioned freezing, I was amazed to learn that canned tomatoes freeze also very well. For me, when less goes to waste, that's always a good thing.

                        1. re: Cheese Boy

                          "when less goes to waste, that's always a good thing."

                          Amen to that, CB. Not wanting to waste is what brought me to try freezing citrus in the first place, since we were gifted with a huge box of delicious grapefruit and oranges, far too many for the two of us to eat fresh.

                          Not to hijack OP, but I've really branched out on the freezing front, trying many things you "can't" freeze. Nothing to lose is there, really...

                          1. re: OldDog

                            Dog, I think we've proven here that a lot of things can be frozen afterall. Kudos to us. ; )

                      2. I'll second Procrastibaker's recommendation. I supreme the oranges and toss them with some Grand Marnier, maybe a little Saigon Cinnamon this time of year and serve them over ice cream. Yummy!