Preserving Oranges: 3 Delicious Ways to Enjoy Them Year-Round

Here in Spain, orange season is in full swing! A true abundance of this wonderfully versatile citrus. Here are a few ways we preserve them to enjoy for a long time.

Orange season!

Oranges are a burst of sunshine in the colder months, but their flavor can be savored all year long through preservation. Whether you’re looking to capture their tangy sweetness for desserts, beverages, or savory dishes, these three methods of preserving oranges will keep their vibrant taste alive in your kitchen.

1. Marmalade

Orange marmalade

Marmalade is a classic way to preserve oranges, combining the fruit’s zest and juice into a delightful spread.

Ingredients:

- 6 medium oranges

- 1 lemon

- 6 cups of sugar

- 6 cups of water

Instructions:

1. Wash the oranges and lemon thoroughly. Peel the oranges, saving the peels, and cut the fruit into small chunks. Remove any seeds.

2. Thinly slice the orange peels and lemon peel into strips.

3. In a large pot, combine the orange chunks, sliced peels, lemon juice, and water. Bring to a boil, then simmer for about 30 minutes.

4. Add the sugar and stir until dissolved. Increase the heat to a gentle boil and cook for 30-40 minutes, stirring occasionally, until the mixture reaches a gel-like consistency.

5. Test for doneness by placing a small spoonful on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.

6. Pour the hot marmalade into sterilized jars, leaving ½ inch of headspace. Seal and process in a boiling water bath for 10 minutes.

Uses: Spread on toast, as a glaze for meats, or stirred into yogurt.

2. Candied Orange Peels

Orange peel

Candied orange peels are a delightful treat that can be eaten as-is, dipped in chocolate, or used to garnish desserts.

Ingredients:

- Peels from 4-6 oranges

- 2 cups of sugar (plus extra for coating)

- 1 cup of water

Instructions:

1. Wash the orange peels and remove as much pith as possible. Cut the peels into thin strips.

2. Blanch the peels by boiling them in water for 2 minutes, then drain and repeat once more to remove bitterness.

3. In a saucepan, combine 2 cups of sugar and 1 cup of water. Heat until the sugar dissolves, then add the orange peels.

4. Simmer the peels in the syrup for about 45 minutes until translucent.

5. Remove the peels with a slotted spoon and lay them on a wire rack to dry slightly (about 1-2 hours).

6. Toss the peels in granulated sugar to coat. Store in an airtight container.

Uses: Enjoy as a snack, or use as a topping for cakes and cocktails.

3. Orange Liqueur (DIY Triple Sec)

Homemade orange liqueur is perfect for cocktails or as a gift for the citrus lover in your life.

Ingredients:

- Zest from 4 oranges

- 2 cups of vodka

- 1 cup of sugar

- 1 cup of water

Instructions:

1. Zest the oranges, avoiding the white pith, and place the zest in a clean glass jar.

2. Pour the vodka over the zest, seal the jar, and store in a cool, dark place for 2 weeks. Shake the jar gently every few days.

3. After 2 weeks, strain the mixture to remove the zest.

4. In a small saucepan, combine the sugar and water. Heat until the sugar dissolves, then let it cool completely.

5. Mix the sugar syrup with the infused vodka. Transfer to a clean bottle and store for up to 6 months.

Uses: Add to cocktails, drizzle over desserts, or sip as a digestif.

Tips for Success

- Choose Fresh Oranges: Look for firm, bright oranges with no soft spots.

- Use Organic: If possible, choose organic oranges to avoid pesticide residue on the peels.

- Experiment: Add spices like cinnamon or cloves to the marmalade, or dip candied peels in dark chocolate for an extra indulgence.

Preserving oranges is a wonderful way to extend their shelf life and enjoy their sunny flavor long after the season ends. Whether you’re spreading marmalade on toast, snacking on candied peels, or mixing up an orange-infused cocktail, these methods will keep your kitchen bursting with citrusy goodness year-round.