• oranges
oranges
Although there are plenty of different types of oranges, they're best described as either sweet or bitter.
Their refreshing flavour makes them a natural partner with rich meats, and their juicy texture goes down a treat in salads. The list of orange-scented cakes and puds is endless...

Oranges were originally used for their perfumed skin rather than for the taste. The zest contains aromatic oils - a great bonus for enhancing natural orange flavour in dishes. It's worth remembering that the oils are located only in the outer zest, so if you're grating an orange, stop short of using the pith as it's pretty bitter.

The pith, despite its bitter quality, is invaluable when making marmalade - as it contains pectin, which helps give a firm set.

Top orange varieties

Blood oranges
The most prized of sweet varieties, blood oranges are noted for their red flesh and sweet flavour. Sanguinello is perhaps the best known variety and makes superb juice. It's mainly grown in Italy and across the Mediterranean.

Navel oranges
There's a miniature orange, embedded in the top of these distinctive oranges - hence their unusual name! Because they're seedless, these oranges are great for segmenting and using in salads.

Navelina oranges
Originally grown in California, the best-known ones are from the Valencia region of Spain. They're noted for their juicy, sweet flavour, and can be identified by their reddish, easy to peel skin.

Seville oranges
Too tart to eat on their own, Seville oranges are perfect for turning into marmalade. They have a short season, from late December through to mid-February, but can be frozen and used later in the year.

In the kitchen
Oranges make a great and possibly surprising addition to crunchy salads and work particularly well with fresh mint, crisp cabbage and crunchy walnuts.

Because of their refreshing taste, they're often used to contrast the rich flavour of meats, especially game.

Related recipes

 
Caramelised oranges with yogurt
Caramelised oranges with yogurt
By Merrilees Parker on Market Kitchen

Merrilees Parker drenches orange slices in a triple sec-flavoured caramel for a quick, healthy dessert

Avg user rating: 3 out of 5 stars

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easy

Total time
25 min

Sweet ricotta crêpes with blood oranges
Sweet ricotta crêpes with blood oranges
By Theo Randall on Market Kitchen

Theo Randall loves ricotta for its versatility - here he mixes it with icing sugar to make a filling for pancakes

Avg user rating: 3 out of 5 stars

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easy

Total time
45 min

Caramelised oranges
Caramelised oranges
By Sophie Grigson on Grigson

Fresh juicy oranges in a dark caramel sauce make a fabulous combination in this simple yet stylish recipe from Sophie Grigson

Avg user rating: 3 out of 5 stars



intermediate

Total time
40 min

Caramelised blood oranges with anise
Caramelised blood oranges with anise
By Thomasina Miers

Thomasina Miers prepares a colourful dessert that contrasts the tart sweetness of blood oranges with crisp, dark caramel

Avg user rating: 3 out of 5 stars



intermediate

Total time
35 min

Aromatic oranges with pistachios and honey
Aromatic oranges with pistachios and honey
By Sophie Grigson

Sophie Grigson’s delicate dessert makes a delicious partner to baklava

Avg user rating: 3 out of 5 stars



easy

Total time
10 min

Rhubarb with Blood Oranges, Rose Petals and Orange Sorbet
Rhubarb with Blood Oranges, Rose Petals and Orange Sorbet
By Alex Mackay on Great Food Live

Blood oranges make a delicious sorbet and lovely syrup to glaze rhubarb in this delightfully different dessert offering from Alex Mackay

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 15 min

Roast lamb with oranges and lemons
Roast lamb with oranges and lemons


Roast leg of lamb with oranges and lemons to make a fresh, citrusy centrepiece for your Sunday lunch

Avg user rating: 3 out of 5 stars



easy

Total time
30 min

Blood Oranges in Pepper and Rosemary Syrup with Lace Biscuits
Blood Oranges in Pepper and Rosemary Syrup with Lace Biscuits
By Sophie Grigson on Market Kitchen

Delicate oat biscuits make a perfect pairing to Sophie Grigson’s spicy oranges

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr

Ox cheeks with seville oranges and celeriac mash
Ox cheeks with seville oranges and celeriac mash
By Jun Tanaka on Market Kitchen

Jun Tanaka makes a hearty winter meal with seasonal Seville oranges, brussel tops and celeriac

Avg user rating: 4 out of 5 stars



advanced

Total time
4 hrs 10 min

Brandied Oranges with Walnuts and Sultanas
Brandied Oranges with Walnuts and Sultanas
By Jenni Muir

Simple, sophisticated and super-fast to make, this wonderfully refreshing do-ahead dessert is the perfect finish to a rich meal

Avg user rating: 4 out of 5 stars



easy

Total time
15 min