Picture this: a burst of sunny citrus flavor brightening up your kitchen. Whether you’re craving a zesty dessert, a tangy main dish, or a refreshing drink, we’ve gathered 16 vibrant orange recipes that are sure to delight. From quick weeknight dinners to seasonal favorites, there’s something here for every home cook. Let’s dive into these delicious ideas and make your meals shine!
Orange Creamsicle Smoothie
Craving a nostalgic treat? This Orange Creamsicle Smoothie blends sweet citrus with creamy vanilla for a refreshing sip. It’s a five-minute, no-cook recipe that tastes just like the classic frozen pop—but healthier and totally customizable.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– For the smoothie base:
– 2 cups frozen orange segments (about 2 large oranges, peeled and frozen)
– 1 cup plain Greek yogurt
– 1/2 cup orange juice (freshly squeezed or bottled)
– 1/4 cup honey
– 1 teaspoon vanilla extract
– 1 cup ice cubes
Instructions
1. Add 2 cups frozen orange segments, 1 cup plain Greek yogurt, 1/2 cup orange juice, 1/4 cup honey, and 1 teaspoon vanilla extract to a high-speed blender.
2. Blend on high speed for 30 seconds until the mixture is smooth and creamy, scraping down the sides with a spatula if needed.
3. Add 1 cup ice cubes to the blender.
4. Blend again on high speed for 20–30 seconds until the smoothie is thick and frosty, with no visible ice chunks.
5. Pour the smoothie immediately into two glasses.
6. Serve right away for the best texture.
Ultra-creamy and bursting with bright orange flavor, this smoothie has a velvety, slushy consistency that’s perfect for sipping. For a fun twist, pour it into popsicle molds and freeze for 4 hours to make homemade creamsicle bars—just grab one on a hot day!
Orange Ginger Salmon
Whip up this Orange Ginger Salmon in under 30 minutes for a restaurant-worthy weeknight dinner. It’s a sweet, spicy, and savory flavor bomb that’s impossible to mess up. Get ready for perfectly flaky fish with zero fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Salmon & Marinade
– 4 salmon fillets (6 oz each), skin-on
– 1/4 cup fresh orange juice
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1/2 tsp red pepper flakes
For Cooking & Garnish
– 1 tbsp olive oil
– 1 orange, sliced into thin rounds
– 2 tbsp chopped fresh cilantro
Instructions
1. Pat the salmon fillets completely dry with paper towels. (Tip: Dry fish ensures a crispy skin.)
2. In a medium bowl, whisk together the orange juice, soy sauce, honey, grated ginger, minced garlic, and red pepper flakes.
3. Place the salmon fillets in a shallow dish and pour the marinade over them, turning to coat. Let marinate for 10 minutes at room temperature.
4. While the salmon marinates, preheat your oven to 400°F (200°C).
5. Heat the olive oil in a large, oven-safe skillet over medium-high heat for 1 minute.
6. Remove the salmon from the marinade, letting excess drip off, and place it skin-side down in the hot skillet. Reserve the marinade.
7. Sear the salmon without moving it for 3 minutes to crisp the skin.
8. Pour the reserved marinade into the skillet around the salmon and add the orange slices.
9. Immediately transfer the entire skillet to the preheated oven. (Tip: Using an oven-safe skillet creates a seamless transition from stovetop to oven.)
10. Bake for 8–10 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
11. Carefully remove the skillet from the oven. (Tip: The handle will be extremely hot—always use an oven mitt.)
12. Spoon the reduced sauce from the skillet over the salmon.
13. Garnish with chopped fresh cilantro.
Serve this immediately. The salmon will be beautifully flaky with a caramelized, sticky glaze. Pair it with the roasted orange slices for a burst of citrus, or flake it over a bowl of jasmine rice to soak up every drop of the gingery sauce.
Orange Sorbet
Hate boring desserts? This orange sorbet is a zesty, icy blast of sunshine. Grab your blender and get ready for the easiest, most refreshing treat you’ll make all year.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the sorbet base:
– 4 large navel oranges
– 1/2 cup granulated sugar
– 1/2 cup water
– 2 tbsp fresh lemon juice
For finishing:
– Fresh mint leaves (optional, for garnish)
Instructions
1. Zest one orange using a fine grater, avoiding the bitter white pith. Set the zest aside.
2. Juice all four oranges until you have 1 1/2 cups of fresh orange juice. Strain the juice through a fine-mesh sieve to remove pulp and seeds.
3. Combine 1/2 cup water and 1/2 cup granulated sugar in a small saucepan. Heat over medium heat, stirring constantly, until the sugar fully dissolves, about 3-4 minutes. Do not let it boil.
4. Remove the saucepan from the heat. Stir in the reserved orange zest and let the syrup cool completely to room temperature, about 20 minutes. Tip: Cooling the syrup prevents ice crystals from forming in your sorbet.
5. Pour the strained orange juice and 2 tbsp fresh lemon juice into the cooled syrup. Whisk vigorously until fully combined.
6. Pour the mixture into a shallow, freezer-safe container, like a 9×9-inch metal baking pan. Cover tightly with plastic wrap or a lid.
7. Freeze the mixture for 1 hour. Remove it from the freezer and scrape the frozen edges into the center with a fork. Tip: This breaks up ice crystals for a smoother texture.
8. Return the container to the freezer. Repeat the scraping process every 30 minutes for the next 2-3 hours, until the sorbet is firm and scoopable.
9. Scoop the sorbet into chilled bowls or glasses. Garnish with fresh mint leaves if desired. Tip: For an ultra-smooth sorbet, blend the frozen mixture in a food processor for 30 seconds after the final scrape, then freeze for 30 more minutes before serving.
Oozing with bright, tangy flavor, this sorbet has a velvety, scoopable texture that melts instantly on your tongue. Serve it in hollowed-out orange halves for a stunning presentation, or layer it with vanilla ice cream for a creamsicle-inspired parfait.
Orange Honey Glazed Carrots
You need a side dish that steals the show. These Orange Honey Glazed Carrots are sweet, glossy, and ready in under 30 minutes. Transform basic carrots into a vibrant, restaurant-worthy plate.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the carrots:
– 1 pound carrots, peeled and sliced into 1/2-inch thick rounds
– 2 tablespoons unsalted butter
– 1/4 cup water
– 1/4 teaspoon salt
For the glaze:
– 1/4 cup honey
– 2 tablespoons fresh orange juice
– 1 teaspoon orange zest
– 1/4 teaspoon ground black pepper
Instructions
1. Place the sliced carrots, butter, water, and salt in a large skillet over medium-high heat.
2. Bring the mixture to a simmer, then cover the skillet with a lid.
3. Cook the carrots for 10 minutes, or until they are fork-tender but still slightly firm.
4. Uncover the skillet and increase the heat to high to evaporate any remaining water, about 1 minute.
5. Add the honey, fresh orange juice, orange zest, and ground black pepper to the skillet.
6. Stir constantly for 3-4 minutes until the glaze thickens and coats the carrots evenly.
7. Continue cooking for another 2-3 minutes, stirring frequently, until the carrots are caramelized and glossy.
8. Remove the skillet from the heat and transfer the glazed carrots to a serving dish.
Nothing beats the glossy sheen and tender-crisp bite of these carrots. The orange zest brightens the sweet honey glaze, making them a perfect balance to rich mains like roast chicken or pork. Try scattering them over a grain bowl with feta for a quick, colorful lunch.
Orange Chocolate Truffles
Let’s make holiday magic with these Orange Chocolate Truffles—a rich, citrus-kissed bite that’s shockingly easy to whip up. Serving: 24 truffles | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
For the ganache:
– 1 cup (8 oz) semisweet chocolate chips
– 1/2 cup heavy cream
– 2 tbsp unsalted butter, softened
– 1 tbsp orange zest (from about 1 large orange)
– 1 tsp pure vanilla extract
For coating:
– 1/2 cup unsweetened cocoa powder
Instructions
1. Place 1 cup semisweet chocolate chips in a heatproof bowl.
2. Heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3–4 minutes (watch for small bubbles around the edges).
3. Pour the hot cream over the chocolate chips immediately.
4. Let the mixture sit undisturbed for 2 minutes to melt the chocolate.
5. Stir the mixture gently with a spatula until smooth and glossy, about 1 minute.
6. Add 2 tbsp softened unsalted butter, 1 tbsp orange zest, and 1 tsp vanilla extract to the bowl.
7. Stir until fully combined and the butter is melted, about 30 seconds.
8. Cover the bowl with plastic wrap and refrigerate for 1 hour, or until the ganache is firm enough to scoop (it should hold its shape when pressed).
9. Line a baking sheet with parchment paper.
10. Use a small cookie scoop or teaspoon to portion the chilled ganache into 24 balls, each about 1 inch in diameter, placing them on the prepared sheet.
11. Roll each ball quickly between your palms to smooth it into a round shape (if your hands get sticky, rinse them in cold water and dry thoroughly).
12. Place 1/2 cup unsweetened cocoa powder in a shallow bowl.
13. Roll each ganache ball in the cocoa powder until fully coated, shaking off any excess.
14. Return the coated truffles to the baking sheet.
15. Refrigerate the truffles for 15 minutes to set before serving.
Here’s the payoff: these truffles boast a velvety, melt-in-your-mouth center with a bright orange zing that cuts through the deep chocolate. Try stacking them on a dessert board with fresh citrus slices or gifting them in festive boxes—they’re a showstopper that tastes as luxurious as it looks.
Orange Basil Pasta
Make your weeknight dinner unforgettable with this Orange Basil Pasta. It’s a vibrant, citrus-kissed dish that transforms simple ingredients into a restaurant-worthy meal in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Pasta & Protein
– 12 oz dried fettuccine pasta
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
For the Sauce
– 3 cloves garlic, minced
– 1 cup fresh orange juice (from about 3 medium oranges)
– Zest of 1 orange
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves, thinly sliced
– 1/4 tsp red pepper flakes (optional)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz dried fettuccine pasta to the boiling water and cook according to package directions for al dente, about 10-12 minutes. Tip: Reserve 1 cup of the starchy pasta water before draining.
3. While the pasta cooks, pat 1 lb of cubed chicken breasts dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the seasoned chicken to the hot skillet in a single layer. Cook undisturbed for 4-5 minutes until the bottom develops a golden-brown crust.
6. Flip the chicken pieces and cook for another 4-5 minutes until cooked through and the internal temperature reaches 165°F. Transfer the chicken to a clean plate.
7. Reduce the skillet heat to medium. Add 3 cloves of minced garlic to the same skillet and sauté for 30 seconds until fragrant.
8. Pour in 1 cup of fresh orange juice and the zest of 1 orange. Simmer for 3-4 minutes, stirring occasionally, until the juice reduces by about half.
9. Stir in 1/2 cup heavy cream and bring the sauce to a gentle simmer. Cook for 2 minutes until slightly thickened. Tip: Do not let the sauce boil vigorously to prevent the cream from curdling.
10. Reduce the heat to low. Gradually whisk in 1/2 cup grated Parmesan cheese until fully melted and the sauce is smooth.
11. Drain the cooked pasta and add it directly to the skillet with the sauce.
12. Add the cooked chicken back to the skillet. Toss everything together for 1-2 minutes, adding splashes of the reserved pasta water as needed to create a silky, cohesive sauce that coats every strand.
13. Remove the skillet from the heat. Fold in 1/4 cup of thinly sliced fresh basil and 1/4 tsp red pepper flakes (if using). Tip: Adding the basil off the heat preserves its bright color and fresh flavor.
14. Serve immediately. The pasta boasts a luxuriously creamy texture with a perfect balance of sweet orange and savory Parmesan, punctuated by the herbal note of fresh basil. For a stunning presentation, garnish with extra basil leaves and orange zest curls right at the table.
Orange Cinnamon Rolls
Just when you thought cinnamon rolls couldn’t get better—zesty orange zest and a citrus glaze take this classic to a whole new level. Get ready to fill your kitchen with the most incredible aroma.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- For the dough:
- 1 cup warm whole milk (110°F)
- 2 ¼ tsp active dry yeast
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ¼ cup unsalted butter, melted
- 3 ½ cups all-purpose flour
- 1 tsp salt
- For the filling:
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tbsp ground cinnamon
- Zest of 1 large orange
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
Instructions
- Combine 1 cup warm whole milk, 2 ¼ tsp active dry yeast, and ¼ cup granulated sugar in a large bowl. Let it sit for 5 minutes until foamy.
- Add 1 large egg, ¼ cup melted unsalted butter, 3 ½ cups all-purpose flour, and 1 tsp salt to the yeast mixture. Tip: Use a dough hook on medium speed for 5 minutes until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Roll the dough out on a floured surface into a 12×18-inch rectangle.
- Spread ½ cup softened unsalted butter evenly over the dough, leaving a ½-inch border.
- Sprinkle ¾ cup packed light brown sugar, 2 tbsp ground cinnamon, and the zest of 1 large orange over the butter. Tip: Press the filling gently into the dough to prevent it from spilling out when rolling.
- Roll the dough tightly from the long side into a log.
- Cut the log into 12 equal slices using a sharp knife or unflavored dental floss. Tip: For clean cuts, chill the log for 15 minutes before slicing.
- Place the slices in a greased 9×13-inch baking pan, cover, and let rise for 30 minutes.
- Preheat your oven to 350°F.
- Bake the rolls for 22-25 minutes, until golden brown on top.
- While the rolls bake, whisk together 1 cup powdered sugar, 2 tbsp fresh orange juice, and 1 tsp vanilla extract in a small bowl until smooth.
- Drizzle the glaze over the warm rolls immediately after removing them from the oven.
Absolutely irresistible, these rolls boast a soft, pillowy interior with a gooey, citrus-spiced center. The bright orange glaze cuts through the sweetness perfectly. Serve them warm with a scoop of vanilla ice cream for an epic dessert twist, or enjoy them fresh with your morning coffee.
Orange Avocado Salad
Grab your bowl—this Orange Avocado Salad is the vibrant, no-cook hero your week needs. Fresh citrus meets creamy avocado in a zesty, 15-minute masterpiece. Toss it together for a lunch that’s as bright as your mood.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
For the Salad Base
– 2 large oranges, peeled and sliced into ½-inch rounds
– 2 ripe avocados, pitted and sliced into ½-inch pieces
– 4 cups mixed greens (such as arugula and spinach)
For the Dressing
– ¼ cup extra-virgin olive oil
– 2 tbsp fresh lime juice
– 1 tbsp honey
– ½ tsp salt
– ¼ tsp black pepper
For Garnish
– ¼ cup sliced almonds, toasted
– 2 tbsp chopped fresh cilantro
Instructions
1. Place the mixed greens in a large serving bowl.
2. Arrange the orange slices and avocado pieces evenly over the greens.
3. In a small jar, combine the olive oil, lime juice, honey, salt, and black pepper.
4. Secure the jar lid tightly and shake vigorously for 30 seconds until the dressing is fully emulsified.
5. Drizzle the dressing evenly over the salad ingredients in the bowl.
6. Using salad tongs, gently toss the salad for about 1 minute to coat everything without mashing the avocado.
7. Sprinkle the toasted almonds and chopped cilantro over the top as garnish.
8. Serve immediately on plates or in bowls.
You’ll love the creamy avocado against the juicy orange bursts, all tied together with that tangy-sweet dressing. Try it piled on grilled chicken or scooped into lettuce cups for a fun twist—it’s crisp, refreshing, and totally craveable.
Orange Teriyaki Beef Stir-Fry
Punch up your weeknight dinner with this vibrant Orange Teriyaki Beef Stir-Fry. Packed with sweet citrus and savory soy, it’s a flavor bomb ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
- For the sauce: 1/2 cup orange juice, 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 tsp cornstarch, 1 tsp grated fresh ginger, 1 garlic clove (minced)
- For the stir-fry: 1 lb flank steak (thinly sliced against the grain), 2 tbsp vegetable oil, 1 red bell pepper (sliced), 1 cup broccoli florets, 1/2 cup sliced carrots, 2 green onions (sliced), 1 tsp sesame seeds
Instructions
- Whisk together orange juice, soy sauce, honey, rice vinegar, cornstarch, ginger, and garlic in a small bowl until smooth. Tip: Use fresh orange juice for the brightest flavor.
- Pat the flank steak slices dry with paper towels to ensure a good sear.
- Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering, about 1 minute.
- Add the steak in a single layer and cook without stirring for 2 minutes to develop a brown crust.
- Flip the steak and cook for 1 more minute, then transfer to a plate.
- Add the remaining 1 tbsp oil to the skillet.
- Add bell pepper, broccoli, and carrots, and stir-fry for 4–5 minutes until crisp-tender. Tip: Keep the heat high to quickly cook the veggies without making them soggy.
- Pour the sauce into the skillet and bring to a simmer, stirring constantly for 1–2 minutes until thickened.
- Return the cooked steak and any juices to the skillet, tossing to coat everything in the sauce.
- Remove from heat and stir in green onions and sesame seeds. Tip: Let it sit for 2 minutes off the heat so the flavors meld.
Flaky, tender beef meets crisp vegetables in a glossy, tangy-sweet sauce that clings perfectly. Serve it over steamed rice or noodles for a complete meal, or stuff it into lettuce wraps for a low-carb twist.
Orange Ricotta Pancakes
Viral-worthy breakfast alert! These Orange Ricotta Pancakes deliver a sunny, citrus-kissed twist on a classic. Grab your skillet—this fluffy stack is about to become your new weekend obsession.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- For the dry mix:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- For the wet mix:
- 1 cup whole milk ricotta cheese
- ¾ cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon pure vanilla extract
- For cooking:
- 2 tablespoons unsalted butter, for the skillet
- For serving (optional):
- Maple syrup
- Fresh orange slices
Instructions
- Whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a large bowl.
- In a separate medium bowl, combine 1 cup whole milk ricotta cheese, ¾ cup whole milk, 2 large eggs, 2 tablespoons melted unsalted butter, 1 tablespoon orange zest, 2 tablespoons fresh orange juice, and 1 teaspoon pure vanilla extract until smooth. Tip: Use room-temperature ingredients for a smoother batter.
- Pour the wet ingredients into the dry ingredients.
- Gently fold the mixture together until just combined; a few lumps are okay. Tip: Overmixing develops gluten, which can make pancakes tough.
- Heat a large non-stick skillet or griddle over medium heat (about 350°F).
- Add ½ tablespoon of the 2 tablespoons unsalted butter to the skillet and let it melt, swirling to coat.
- Pour ¼-cup portions of batter onto the skillet, spacing them apart.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Only flip once—waiting for those bubbles ensures they don’t deflate.
- Carefully flip each pancake with a spatula.
- Cook the other side until golden brown and cooked through, about 1-2 minutes more.
- Transfer cooked pancakes to a plate and repeat with remaining batter, adding more butter to the skillet as needed.
Marvel at the tender, cloud-like texture from the ricotta, perfectly balanced by the bright, zesty orange flavor. Serve them warm, drizzled with maple syrup and garnished with fresh orange slices for a brunch that feels instantly special.
Orange Rosemary Roasted Potatoes
Nailing that crispy-on-the-outside, fluffy-on-the-inside potato is a holiday game-changer. Orange Rosemary Roasted Potatoes deliver a sweet, herby punch that’ll steal the show. Get ready to level up your side dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the potatoes:
– 2 lbs Yukon Gold potatoes, cut into 1-inch wedges
– 3 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the orange rosemary glaze:
– 1/4 cup fresh orange juice (from about 1 large orange)
– 2 tbsp honey
– 2 tbsp unsalted butter
– 2 tbsp fresh rosemary leaves, finely chopped
– 1 tsp orange zest
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, kosher salt, and black pepper until evenly coated.
3. Arrange the potatoes in a single layer on the prepared baking sheet, ensuring they aren’t touching.
4. Roast the potatoes at 425°F for 30 minutes, flipping them halfway through with a spatula for even browning.
5. While the potatoes roast, combine fresh orange juice, honey, unsalted butter, chopped rosemary, and orange zest in a small saucepan over medium heat.
6. Bring the glaze mixture to a simmer, then reduce the heat to low and cook for 5 minutes, stirring frequently, until slightly thickened. (Tip: For a smoother glaze, strain it to remove any rosemary bits after cooking.)
7. After 30 minutes of roasting, remove the baking sheet from the oven and brush the hot potatoes generously with the orange rosemary glaze using a pastry brush.
8. Return the glazed potatoes to the oven and roast for an additional 10-15 minutes at 425°F, or until the edges are deeply golden and crispy. (Tip: For extra crispiness, switch your oven to broil for the final 2-3 minutes, watching closely to prevent burning.)
9. Transfer the roasted potatoes to a serving platter and drizzle with any remaining glaze from the saucepan.
10. Let the potatoes rest for 5 minutes before serving to allow the flavors to meld. (Tip: Sprinkle with flaky sea salt right before serving for a perfect salty-sweet finish.)
What you get is a magical contrast: shatteringly crisp edges giving way to tender, creamy centers. The orange and rosemary create a fragrant, caramelized glaze that’s subtly sweet and deeply savory. Serve these straight from the oven alongside roast chicken or crumble over a winter salad for a bright, unexpected twist.
Orange BBQ Ribs
Kick your BBQ game up a notch with these Orange BBQ Ribs—they’re sticky, sweet, and packed with citrusy zing. Forget boring ribs; this recipe delivers fall-off-the-bone meat with a glossy, finger-licking glaze. Ready to wow your crew? Let’s dive in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the Ribs
– 2 racks baby back ribs (about 4 lbs total)
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 tsp smoked paprika
For the Orange BBQ Sauce
– 1 cup ketchup
– 1/2 cup orange juice (freshly squeezed)
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp red pepper flakes
Instructions
1. Preheat your oven to 275°F.
2. Remove the membrane from the back of each rib rack using a paper towel for grip.
3. Pat the ribs dry with paper towels.
4. Rub the kosher salt, black pepper, and smoked paprika evenly over both sides of the ribs.
5. Place the ribs on a baking sheet lined with aluminum foil, meat-side up.
6. Cover the ribs tightly with another sheet of foil.
7. Bake the ribs at 275°F for 2 hours.
8. While the ribs bake, combine ketchup, orange juice, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and red pepper flakes in a saucepan over medium heat.
9. Bring the sauce to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally, until thickened.
10. Remove the ribs from the oven and discard the top foil.
11. Brush a generous layer of the orange BBQ sauce over the ribs.
12. Increase the oven temperature to 400°F.
13. Return the ribs to the oven, uncovered, and bake for 15 minutes until the sauce is caramelized and bubbly.
14. Let the ribs rest for 10 minutes before slicing between the bones.
Crave that perfect combo of tender meat and crispy edges? These ribs deliver with a sticky-sweet glaze that balances tangy orange and smoky BBQ flavors. Serve them piled high with coleslaw or chop the meat for next-level tacos—either way, expect clean plates and happy faces.
Orange Vanilla Bean Ice Cream
Let’s make a creamy, citrusy dream that’ll have you skipping the store-bought stuff forever. This Orange Vanilla Bean Ice Cream is sunshine in a scoop—bright, fragrant, and impossibly smooth. Grab your ice cream maker and let’s churn up some magic.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Custard Base
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 vanilla bean, split and seeds scraped
– 6 large egg yolks
For the Orange Flavor
– 1/2 cup fresh orange juice (from about 2 medium oranges)
– 2 tablespoons orange zest
Instructions
1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and the scraped seeds from 1 vanilla bean. Heat the mixture until it reaches 170°F, stirring occasionally with a whisk to dissolve the sugar.
2. In a separate bowl, whisk 6 large egg yolks until smooth and pale yellow, about 1 minute.
3. Slowly pour 1 cup of the hot cream mixture into the egg yolks while whisking constantly to temper them and prevent scrambling.
4. Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (about 5–7 minutes). Do not let it boil.
5. Remove the saucepan from the heat and immediately stir in 1/2 cup fresh orange juice and 2 tablespoons orange zest until fully incorporated.
6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or zest pieces for a smoother texture.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until completely cold (ideally overnight).
8. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20–25 minutes.
9. Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper directly onto the surface, then seal with a lid. Freeze for at least 4 hours or until firm.
Fresh from the freezer, this ice cream boasts a velvety, scoopable texture that melts luxuriously on the tongue. The vanilla bean adds a rich, aromatic depth that perfectly balances the zesty, bright orange notes. Serve it in waffle cones with a sprinkle of extra zest, or layer it between cookies for an irresistible ice cream sandwich twist.
Orange Cranberry Sauce
Juicy, tart, and ridiculously easy—this Orange Cranberry Sauce upgrades every holiday plate. Ditch the canned stuff forever. Grab fresh cranberries and let citrus do the magic.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
For the sauce:
– 12 oz fresh cranberries
– 1 cup granulated sugar
– 1 cup orange juice
– Zest of 1 orange
– 1 tsp vanilla extract
Instructions
1. Rinse 12 oz fresh cranberries under cold water in a colander, discarding any soft or bruised berries.
2. Combine cranberries, 1 cup granulated sugar, 1 cup orange juice, and the zest of 1 orange in a medium saucepan.
3. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally with a wooden spoon.
4. Reduce the heat to medium-low once boiling and simmer for 10–12 minutes, stirring every 2–3 minutes to prevent sticking.
5. Watch for the cranberries to pop open and the sauce to thicken slightly—it should coat the back of a spoon.
6. Remove the saucepan from the heat and stir in 1 tsp vanilla extract until fully incorporated.
7. Transfer the sauce to a heatproof bowl and let it cool at room temperature for 30 minutes to thicken further.
8. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving to allow flavors to meld.
Nothing beats the glossy, jewel-like texture with bursts of tart cranberry and bright orange zest. Not just for turkey—slather it on brie, swirl into yogurt, or spoon over vanilla ice cream for a festive twist.
Orange Maple Glazed Ham
Elevate your holiday table with this sweet-savory masterpiece. Orange and maple unite for a sticky, caramelized glaze that transforms a simple ham into a showstopper. Get ready for the juiciest, most flavorful centerpiece you’ve ever carved.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
- For the Ham:
- 1 (8-10 lb) fully cooked, bone-in ham
- For the Glaze:
- 1 cup pure maple syrup
- 1/2 cup orange juice
- 1/4 cup light brown sugar, packed
- 2 tbsp Dijon mustard
- 1 tbsp orange zest
- 1 tsp ground cloves
Instructions
- Preheat your oven to 325°F (163°C).
- Place the ham, flat-side down, in a large roasting pan. Tip: Scoring the ham fat in a diamond pattern helps the glaze penetrate.
- Pour 2 cups of water into the bottom of the roasting pan to keep the ham moist during cooking.
- Tent the ham loosely with aluminum foil.
- Bake the ham for 1 hour and 15 minutes, or about 15 minutes per pound, until the internal temperature reaches 140°F (60°C).
- While the ham bakes, combine the maple syrup, orange juice, brown sugar, Dijon mustard, orange zest, and ground cloves in a small saucepan over medium heat.
- Bring the glaze mixture to a simmer, stirring constantly.
- Reduce the heat to low and let the glaze simmer for 8-10 minutes until it thickens slightly. Tip: It should coat the back of a spoon.
- Remove the ham from the oven and carefully discard the foil.
- Increase the oven temperature to 425°F (218°C).
- Using a pastry brush, generously apply half of the warm glaze all over the surface of the ham.
- Return the ham, uncovered, to the hot oven.
- Bake for 15 minutes.
- Remove the ham and brush with the remaining glaze.
- Bake for another 10-15 minutes until the glaze is deeply caramelized and bubbling. Tip: Watch closely to prevent burning.
- Transfer the ham to a cutting board and let it rest for 15 minutes before carving.
Zesty orange cuts through the rich, salty ham, while the maple creates a glossy, crackly crust. Serve it sliced thin on biscuits for next-day sandwiches, or pair thick slabs with roasted sweet potatoes. This glaze is so good, you’ll want to spoon any pan drippings over everything on your plate.
Orange Panna Cotta
Unlock a citrusy dessert dream that’s creamy, zesty, and ridiculously easy. Orange Panna Cotta brings bright, sunny flavor to your table in minutes—no baking required. Get ready to impress with this silky, make-ahead treat.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
For the panna cotta:
– 2 cups heavy cream
– 1/2 cup granulated sugar
– 1 packet (2 1/4 tsp) unflavored gelatin
– 1/4 cup cold water
– 1 tbsp orange zest
– 1/2 cup fresh orange juice
– 1 tsp vanilla extract
For the orange syrup (optional):
– 1/2 cup fresh orange juice
– 2 tbsp granulated sugar
Instructions
1. Pour 1/4 cup cold water into a small bowl and sprinkle 1 packet unflavored gelatin evenly over the top. Let it bloom for 5 minutes until it looks spongy.
2. In a medium saucepan over medium heat, combine 2 cups heavy cream and 1/2 cup granulated sugar. Heat the mixture, stirring constantly, until the sugar dissolves completely and tiny bubbles form around the edges—about 3–4 minutes. Do not let it boil.
3. Remove the saucepan from heat and whisk in the bloomed gelatin until it’s fully dissolved and no lumps remain.
4. Stir in 1 tbsp orange zest, 1/2 cup fresh orange juice, and 1 tsp vanilla extract until well combined. Tip: Use a fine grater for the zest to avoid bitter white pith.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any zest bits or undissolved gelatin for a smoother texture.
6. Divide the mixture evenly among 6 ramekins or glasses. Tip: Lightly grease the ramekins with cooking spray for easy unmolding later.
7. Cover the ramekins with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set and firm to the touch.
8. For the orange syrup, combine 1/2 cup fresh orange juice and 2 tbsp granulated sugar in a small saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the sugar dissolves and the syrup thickens slightly. Let it cool completely.
9. To serve, run a thin knife around the edges of each ramekin and invert onto a plate, or serve directly in the glasses. Drizzle with the orange syrup if using. Tip: Dip the ramekins in warm water for 10 seconds to help release the panna cotta cleanly.
Perfectly silky and jiggly, this panna cotta melts with a burst of fresh orange that’s not too sweet. Serve it with a sprinkle of extra zest or alongside shortbread cookies for a crunchy contrast. It’s a light, elegant dessert that feels fancy but comes together with minimal fuss.
Summary
These 20 orange recipes truly showcase the versatility and vibrant flavor of this sunny fruit. Whether you’re craving a zesty dessert, a refreshing drink, or a savory main, there’s something here for every home cook. I hope you find a new favorite! Please give one a try, leave a comment below with what you loved, and feel free to share this roundup on Pinterest. Happy cooking!
