These cookies pack a citrus punch with candied orange peel, orange marmalade and an orange liqueur icing.
Moro oranges (also known as blood oranges) have a sweet berry flavour and luscious deep red juice. Look for the reddest-skinned Moro oranges for the best colour.
Essence of orange blossoms, or orange flower water, gives this salad an aromatic lift.
A sweet glaze tops this orange-infused loaf. If you like, garnish it with orange sprinkles for an added touch of sunshine.
A citrusy custard makes a light-tasting finale to a satisfying dinner. Garnish with orange segments or strips of orange rind tied into dainty knots.
Sliced oranges drizzled with a sweet sauce that has subtle undertones of cinnamon and a burst of mint make a perfect light dessert. If you like chocolate with your oranges, serve them with Chocolate Orange Sauce on the side instead of Orange Grand Marnier Sauce.
Sweet orange cream envelops layers of ginger cookies in this pretty icebox cake. Orange segments in ginger sauce are a delicious, refreshing garnish.
Each bite packs a double hit of orange in the cookie and the icing. While the icing is still soft, you can garnish each with thin strips of candied orange peel.
Any tangy orange — navel, burgundy-fleshed Moro in the winter or a member of the mandarin family — is ideal in this recipe. Serve with whipped cream scented with orange liqueur and sweetened sliced or crushed strawberries.
Don't worry if a few crêpes aren't perfectly round; just layer the less attractive ones in the centre of the cake and no one will be the wiser. A bar zester makes perfect, delicate strips of rind and comes in handy when preparing the orange zest topping.
