Orange Glaze Made From Baby Oranges Food

GLAZED ORANGES

Steps:

• Using a vegetable peeler, peel strips thinly from 2 oranges; remove any white pith from strips with the point of a sharp knife; cut strips into thin julienne strips.
• With sharp knife, peel oranges removing all white pith; cut oranges horizontally into 4 slices for easy serving; reshape oranges and hold together with small wooden skewers.
• Place orange strips in small pan, cover with water, bring to boil, boil uncovered 10 minutes, drain; combine sugar and water in pan, stir over medium heat until sugar has dissolved; add orange strips to this mixture.
• Boil the syrup gently, uncovered, approximately 10 minutes or until orange strips are transparent and glazed; remove strips immediately from pan, place on lightly oiled plate.
• Return pan to heat, boil syrup uncovered further 5 minutes or until syrup turns pale golden brown; remove from heat immediately, quickly add extra water, stir for a few minutes to dissolve toffee.
• Return to heat and stir for a few minutes extra to dissolve any remaining toffee in bottom of pan; remove from heat, allow to cool a few minutes then stir in Grand Marnier and lemon juice; allow syrup to cool 5 minutes.
• Pour cooled syrup over oranges, add glazed orange strips, cover with plastic food wrap, refrigerate several hours or overnight; remove wooden skewers from oranges just before serving; serve orange topped with the orange strips and with some of liqueur syrup.
• Serve with whipped cream separately.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

ORANGE GLAZED HAM WITH BABY CARROTS

Steps:

• Preheat the oven to 300 degrees F.
• Put the ham in a large roasting pan, fat side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the orange glaze.
• For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
• After the ham has been going for a couple of hours, pour the orange glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven. Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.
• Scatter the carrots around the ham and coat in the orange glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
• Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the side.

ORANGE GLAZED CARROTS

Steps:

• Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
• Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

SAUTEED ORANGE-GLAZED BABY CARROTS

Steps:

• In a large skillet, saute carrots in butter for 8 minutes. Stir in the remaining ingredients; cook 2 minutes longer. Reduce heat; cover and simmer for 8-10 minutes or until carrots are tender.

ORANGE GLAZED BABY CARROTS

Steps:

• Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until crisp-tender., Meanwhile, in a small saucepan, melt butter. Add orange juice, sugar, mustard and pepper; cook and stir until thickened. Drain carrots; drizzle with butter mixture.

GLACEED ORANGE SLICES

Steps:

• Leaving peel on, cut oranges into 1/4-inch rounds, then cut each round into a half-moon.
• Bring sugar and 2 cups water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of pot with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup; reduce heat. Cover with parchment, and gently simmer until orange slices are soft and glazed, about 1 hour and 45 minutes.
• Using a slotted spoon, transfer peel to a wire rack set on a rimmed baking sheet. Let dry until just slightly tacky, about 5 hours. Store in an airtight container for 2 days.

ORANGE GLAZE

Steps:

• Combine both in a small bowl.
• Spread over Danish taste Great on a white cake also.
• This is the recipe I use to top my Danish with.

ORANGE ICING GLAZE

Steps:

• Beat all ingredients together, adding more or less juice to make icing proper consistency.
• Ice or dip cookies into icing.
• Enjoy!

ORANGE GLAZE MADE FROM BABY ORANGES

Steps:

• Dissolve sugar in saucepan with butter add juice pour on cake