Californian Honey Orange Slices Food

HONEY ORANGEADE

Steps:

• Fill four 12-ounce glasses with ice. Divide the Orange Honey Syrup among the glasses, then top with the seltzer. Stir to combine and garnish with orange slices.
• Stir together the orange juice, orange peel and honey in a small saucepan over medium heat until the mixture is hot and the honey has dissolved. Remove from the heat and let come to room temperature.

FRESH ORANGE SLICES WITH HONEY AND CINNAMON

Steps:

• Using small sharp knife, cut off peel and white pith from oranges.
• Thinly slice oranges into rounds.
• Arrange orange slices in shallow bowl.
• Combine honey, cinnamon stick, and orange flower water in heavy small saucepan.
• Stir over low heat until mixture comes to simmer, about 2 minutes.
• Pour hot syrup over oranges.
• Cool.
• (Can be prepared 1 day ahead. Cover and chill.) Sprinkle almonds over oranges.
• Serve cold or at room temperature, with a dollop of yoghurt or sour cream on the side, if desired.
• *A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.

CINNAMON ORANGES

Steps:

• Peel oranges and slice into 1/4-inch thick slices. Place on a serving platter.
• Combine honey and cinnamon in a small bowl. Drizzle honey mixture over oranges and garnish with mint leaves.

FRESH ORANGE SLICES WITH HONEY AND CINNAMON

Steps:

• Using small sharp knife, cut off peel and white pith from oranges. Thinly slice oranges into rounds. Arrange orange slices in shallow bowl. Combine honey, cinnamon stick, and orange flower water in heavy small saucepan. Stir over low heat until mixture comes to simmer, about 2 minutes. Pour hot syrup over oranges. Cool. (Can be prepared 1 day ahead. Cover and chill.) Sprinkle almonds over oranges. Serve cold or at room temperature.
• A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.

CALIFORNIAN HONEY ORANGE SLICES

Steps:

• Prepare home canning jars and lids according to manufacture's instructions.
• Slice oranges, discarding end pieces; cut slices in half and place in a saucepan.
• Add just enough water to cover & bring to a boil, then reduce heat.
• Simmer until peel is tender, about 30 minutes (make sure to test a small bite to make sure it is tooth tender); drain.
• Combine sugar, honey and lemon juice; bring to a boil.
• Add orange slices and spices tied in a cheesecloth bag or a tea ball (I used mulling spices and it worked quite nicely in this recipe); simmer for 40 minutes.
• Pack hot orange slices into hot jars, leaving 1/4 inch headspace.
• Ladle hot syrup over orange slices, leaving 1/4 inch headspace.
• Remove air bubbles with nonmetallic spatula and make sure to wipe jar rim clean.
• Place lid on jar with sealing compound next to glass.
• Screw band down evenly and firmly, just until a point of resistance is met-fingertip tight.
• Process 10 minutes in a boiling-water canner.

ORANGES WITH POMEGRANATE MOLASSES AND HONEY

Steps:

• Arrange orange slices, overlapping slightly, on large rimmed platter. Whisk honey, pomegranate molasses, ground cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges. Sprinkle oranges evenly with chopped dates. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.