Sunday, April 24, 2011

Caramelized Oranges

Welcome and thank you so much for taking the time to stop by!  This last week I had a bit of a challenge.  I almost never have a problem with desserts, but this last week for our Passover Seder I did not find a good recipe that would work well with our meal until almost midnight the night before!

We have chosen to eat by the Kosher way as outlined in Leviticus.  There are many benefits to doing so, though for us just being obedient to God's Word and His Ways is enough.  When you eat Kosher there are two main rules that I have kept in the forefront of meal planning...first, did God make it or is it processed?  Two, do not mix meat and dairy in the same meal.

My husband chose steak for our Passover meal (rubbed down with crushed red pepper, garlic powder and onion powder, then grilled).  So, we are having meat, that means no dairy.  For the sides I chose oven steamed broccoli and baby carrots with fresh lemon, and our other side I made oven roasted red potatoes (cubed and coated with a bit of red crushed pepper, olive oil and about six minced cloves of garlic).  Then...there was the problem of dessert.  What to do, what to do?

Since we had meat, I could not use dairy.  This sounds easy, right?  Not exactly because for Passover, we may have no leaven (baking soda, baking powder, yeast, etc.) in our homes or our diets for one week.  This means no cake, no quick breads, no brownies, etc.  So, I after doing some searching, I found this recipe for Caramelized OrangesWhile it was not chocolate or a decadent pastry as I would prefer, it was better than I expected it to be and it fit within our Kosher and Passover guidelines very nicely!

As far as reviews go, one of my sons liked it and would like me to try candied oranges at some point.  My other son took one bite and did not finish it (they are like night and day).  My husband loved it and took the rest to work the next day.  I enjoyed it as it was something different.  I had never tried melting sugar before and while I know I can improve, I don't think I did a horrible job on my first try.  I enjoy stretching my cooking abilities and learning new techniques!

I do apologize as this is not my picture, but will link directly to the recipe.  I was so busy with preparations there was not time to take pictures of my own confection.  Also, just a side note.  I did not have ginger in my home nor time to run and get any, so I substituted ground cinnamon instead.  This actually worked nicely to tie in the flavor of the Charoset from the Seder Plate.

If you decide to try this, let me know what you think! 


  • 10 to 12  medium  oranges or blood oranges
  • 1-1/2  cups  sugar
  • 1  cup  freshly brewed hot tea
  • 2  tablespoons  finely snipped crystallized ginger
  • 1/2  teaspoon  vanilla
  • 1  recipe  Meringue Cookies (see recipe in recipe center) (optional)


1. Finely shred 1 teaspoon orange peel; set aside. Remove and discard peel and white membrane from oranges. Place in bowl; set aside.
2. In large heavy skillet heat 1-1/2 cups granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat evenly. Do not stir. Once sugar starts to melt, reduce heat to medium-low; cook 5 to 6 minutes or until sugar is melted and turns golden brown, stirring with wooden spoon. Do not overcook. Remove from heat.
3. Very slowly and carefully stir the hot tea into the caramelized sugar. If necessary, return to heat. Cook until all hard sugar particles dissolve. Cool. Stir in shredded orange peel, crystallized ginger, and vanilla. Spoon mixture over oranges in bowl. Toss to coat. Cover; chill at least 4 hours or up to 24 hours. Spoon mixture over oranges again before serving.
4. Slice each orange crosswise, then reassemble in dessert dishes. Divide syrup among dishes. Serve with Meringue Cookies, if desired. Makes 10 to 12 servings.


Anonymous said...

This looks a tasty and refreshing dessert, especially for this 80 degree weather we're now having in the south!

Thanks for sharing with So Sweet Sundays. Happy Easter!

SJ @ Homemaker On A Dime said...

Delish! Thanks for sharing this at the Creative Bloggers' Party & Hop :) I'm bookmarking it for our upcoming party in the clan.

Susan said...

that looks good!

I am following you from the blog hop , you have a great site. Would you like to follow me back?
thank you :)

♥ Miss Tea said...

looks yummy! thanks for sharing the recipe! :)

Im following you from the Homemakeronadime Creative Bloggers' Party and Hop!

Susan @

Unknown said...

That looks really, really good. I love anything citrus but haven't made anything like this myself. You make it sound easy though; spring would be a good time to try it out!

Miriam said...

Brava! I love to see someone doing their very best to live their religion. It is just beautiful, to me.
The dessert sounds perfectly scrumptious too!
Miriam@Meatless Meals For Meat Eates

Miz Helen said...

What a great recipe, it looks delicious! Thank you for sharing and have a great day!

Tree said...

This sounds really yummy! I love caramelized anything, so will have to give this dessert a shot. :) Thanks for linking up for Tasty Tuesday this week!

Mother of Pearl It Is

Robin said...

Sweetie this looks so scrumptious! I love your blog...
All Things Heart and Home

Unknown said...

Hi I am a new follower from the blog hop. Please visit my blog and follow me back at

MrsHull said...

Your recipe looks great! I really love meringue cookies, and they are so easy to make, too. Thanks for sharing.

Newest follower from some hop or another, lol.

Mar'ah said...

Thank you so much ladies for all of the nice compliments! I appreciate them very much...and I believe I got to each of your pages...if I didn't, just let me know! :)

Little Brick Ranch said...

This looks super. I have never done this so I am definitely adding it to my to do list...must get blood oranges! Thanks for linking up to Foodie Friday. I hope to see you again next week!!

Sarah said...

New follower from the I ♥ Blogging hop, thank you for joining our hop! I hope you can stop by