Our Orange trees are so full this year and almost ready to pick, so it made me think about recipes. However, I still can’t get over the thrill of walking out of my back door and picking an Orange fresh from the trees for my breakfast, or juicing them for a healthy drink. I have collected a few recipes over the years and here are just a few of my favourites. My grandchildren love the easy Orange Jelly and the Oranges in the Carrot Soup give it a completely different flavour. The Marmalade is actually very easy to make and is a great coating for the Chicken Recipe below. I have made the Marmalade with sweetener instead of sugar for my diabetic husband and it makes a great sugar-free preserve, but check the sweetness as you don’t need as much as you think when using artificial sweetener.  

Buen Apetito

Orange Marmalade

  • 2 large Oranges
  • 1 small Lemon
  • 2 cups Water
  • 2 cups Granulated Sugar

Wash theOranges and lemon well and then finely chop. Place the fruit in a medium saucepan along with the water and bring to a simmer over medium heat. Turn off the heat, cover and let the mixture sit for 24 hours. (Don’t skimp on the soaking time. It is important for drawing out the pectin from the Oranges, softening the rind and mellowing the bitterness).  The next day, place the saucepan over a medium heat and return to a simmer. Let cook, stirring occasionally, for about an hour, until the mixture is reduced by half. Add the sugar and stir until dissolved. Turn the heat up to medium-high and simmer rapidly for about 15-20 more minutes, until thick, stirring frequently to prevent burning. To test, place a spoonful on a cold plate and place in the refrigerator for a minute. The marmalade should gel and hold its shape. If it seems runny, continue to cook for a few more minutes and test again until it sets. Let it cool completely, then refrigerate in an airtight container for up to six weeks.

Orange and Carrot Soup

  • Tsp Olive oil 
  • Onion chopped
  • 1Litre of Chicken or Vegetable Stock
  • 1 Orange 
  • 1kg Carrots peeled and grated
  • Chopped Parsley for garnish

Add oil to a large saucepan and cook the onions over a medium heat, stirring occasionally, for 3 minutes or until soft.  Add carrots and cook, stirring often, for 5 minutes or until just soft. Add stock. Bring to boil. Peel 2 strips of rind from the Orange. Add to pan. Reduce heat to medium-low. Simmer for 20 minutes or until carrots are tender. Remove and discard Orange rind. Set saucepan aside for 5 minutes to cool. Use a stick blender to purée until smooth. Juice Orange. Add to soup. Place over medium heat and cook for 2 minutes or until heated through. Top with parsley.

Orange Jelly

  • 4 Oranges
  • 1 pkt of Orange Jelly

Make up Orange jelly according to the packet instructions. Set aside for 20 minutes to cool. Slice Oranges in half and scoop out the flesh, using a small knife or spoon. Fill the Orange cavities with cooled jelly. Place the Orange halves, upright, on a tray. Refrigerate for 3 hours or until set.

Orange and Poppy Cake

  • 1 tbsp melted butter
  • ½ cup of fresh Orange juice
  • ½ cup natural yoghurt
  • 60g poppy seed
  • 250g butter (room temperature)
  • 270g caster sugar
  • 2 tblsp finely grated Orange rind
  • 4 eggs
  • 340g plain flour
  • 1 Orange
  • 150g icing sugar
  • 2½ tsp baking powder

Preheat oven to 160°C. Brush a 25cm (top measurement) ovenproof dish with melted butter to lightly grease. Combine the Orange juice, yoghurt and poppy seeds in a small bowl. Use an electric beater to beat the butter, caster sugar and Orange rind in a large bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until just combined. Sift the flour and baking powder over the egg mixture. Add the yoghurt mixture and use a large metal spoon to fold until just combined. Spoon mixture into the prepared pan and smooth the surface. Bake in oven for 1 hour or until a skewer inserted into the cake comes out clean. Set aside for 5 minutes to cool slightly. Turn onto a wire rack to cool completely. Use a zester to remove the rind from the Orange. (Alternatively, use a vegetable peeler to peel rind from the Orange. Use a small sharp knife to remove white pith from the rind. Cut rind into thin strips.) Combine the icing sugar and extra Orange juice in a bowl until smooth. Pour over the cake and sprinkle with the Orange rind. Set aside for 20 minutes or until the icing is set.

Sticky Chicken Drum Sticks

  • 3 cups Orange marmalade 
  • 2 tsp mustard
  • ¼ cup of chicken stock
  • Garlic clove crushed or grated 
  • 8 chicken drum sticks
  • Olive Oil to spray

Place marmalade, mustard, stock and garlic in a large ceramic dish. Stir to combine. Add chicken and turn to coat. Cover and refrigerate for 4 hours or overnight, if time permits, turning once. Preheat oven to 220°C. Line a large baking tray with baking paper. Spray a wire rack with oil and place over tray. Drain chicken, reserving marinade. Place drumsticks on rack. Roast, brushing occasionally with marinade, for 25-30 minutes or until juices run clear when thickest part is pierced with a skewer.