I like sweet-tart jams, and this marmalade is one of the best I've tried. Tart orange accepts a sweet hug from bright-red pomegranate, and the whole thing is given a nice, boozy kiss from the addition of a touch of tequila.
'oranges' on Serious Eats
The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds.
Italians will eat this egg-free cake during Lent. I went farther, swapping in earthy whole wheat flour and and taking out the nuts. The dough is spiced with cinnamon, nutmeg, and black pepper. The overall flavor is a nutty, slightly spicy cake with a bright burst of orange.
Bright, citrusy oranges and mellow, nutty caramel have a natural affinity. Toss in some toasted pine nuts and you've got a seriously delicious dessert sauce. Try it over polenta cake or vanilla ice cream.
My favorite part about this cake was making the tangerine marmalade. Rather than rushing through the prep work, I turned off all extraneous sound and stood at the counter, calm, quiet, alone—a rare occurrence. I listened to the skin shyly parting from the fruit's flesh, inhaled.
In the dark days of winter, we crave bright, tangy citrus to bring us out of our doldrums. These dessert recipes take advantage of flavorful orange zest and juice, segments, and even whole fruit whirred in a blender. Check out 10 delicious orange-based treats (and get the recipes) in the slideshow.
If something has dates in it, I'll probably buy it. It's kind of like Beyoncé and sequins: We just can't help ourselves. I love that dates are such concentrated flavor vehicles. They satisfy my sweet tooth while seeming relatively healthy. The one catch is that baked goods containing dates can unfortunately be hit or miss. Too often the dates inside my scone or muffin are hard little nuggets that give dried figs a run for their money in the "I so want you to be good but alas you taste like a rock" category.
Orange Kiss-Me Cake appears in our files as "kugelhopf" though it in no way resembles the Alsatian brioche-cake delicacy. The cake is actually the very same recipe that won Ms. Lily Wuebel of Redwood City, CA the $25,000 grand prize at the second Pillsbury Bake-Off contest in 1950. Orange Kiss-Me Cake featured, naturally, Pillsbury flour and the showstopper: a whole orange, ground to a pulp in a food processor along with walnuts and raisins.
It always seems like rhubarb season is over as soon as it starts. The thick, fat stalks that were at my market just a few weeks ago have dwindled down to a few spindly stems. Before they disappeared entirely, I wanted to make one last batch of jam that put rhubarb in the front seat and really showcased its tart flavor.
What I love most about orangettes is the balance of bitter, citrus, and sweet flavors. Make no mistake, they definitely taste like candy, but it's a sophisticated sort of candy.
I'm obsessed with making jam. But in the winter, the fruit selection at most supermarkets is limited. Oranges are just about the only thing in season. Homemade marmalade is bright, sweet, and bursting with citrus flavor. It tastes like the juiciest orange you ever ate, only slathered over buttered bread. Yum.