SPICED GOLDEN RAISINS & ORANGES
I found this recipe on the back of a SunMaid box. The times listed does not include 2 hours chilling time.
Provided by FDADELKARIM
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the sugar & water in a small saucepan and bring to a boil.
- Add the allspice, ginger, lemon juice, cinnamon sticks, & raisins. Simmer over medium heat for 10 minutes or until the syrup has thickened.
- Remove the cinnamon sticks then transfer syrup to a bowl, refrigerate for 10 minutes.
- Cut the peel & pith from the oranges. Slice into 1/2 inch rounds then cut into quarters. Place into a medium glass bowl. (Make sure to remove any seeds).
- Pour the cooled syrup & raisins over the oranges & gently stir to coat. Chill for 2 hours before serving.
Nutrition Facts : Calories 237.2, Fat 0.3, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 61.3, Fiber 4.4, Sugar 52.4, Protein 2.2
SPICED ORANGES
I found a recipe similar to this in one of Claudia Roden's books and then gave it my own twist. This is a deliciously fragrant dessert, best served with a dollop of very thick cream or the best available icecream! Ras el Hanout is a Moroccan spice mix which I buy from Herbies in Sydney, or you can blend it yourself.
Provided by Amanda in Adelaide
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Peel oranges, removing all pith. Slice thickly and arrange in shallow dish.
- Place orange juice, sugar, zest and Ras el Hanout in saucepan and bring to boil stirring to dissolve sugar.
- Boil for about 5-10 minutes to reduce and thicken syrup.
- Remove from heat, add rose water then cool.
- Pour syrup over orange slices.
- Serve cold.
Nutrition Facts : Calories 183.8, Fat 0.4, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 45.8, Fiber 4.4, Sugar 39.9, Protein 2.2
ORANGE RICE PUDDING WITH GOLDEN RAISINS (CROCK POT)
Make and share this Orange Rice Pudding With Golden Raisins (Crock Pot) recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 3h2m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a crock pot combine milk, sugar & rice, then cover & cook, stirring occasionally, on high for 3 to 3 1/2 hours until creamy.
- Spoon into a serving bowl & after stirring in the raisins & zest, let it set ~ Pudding will thicken as it cools.
- Before serving, dust lightly with nutmeg.
Nutrition Facts : Calories 381.9, Fat 5.2, SaturatedFat 3.2, Cholesterol 19.5, Sodium 118.2, Carbohydrate 75.7, Fiber 1.5, Sugar 51.7, Protein 10.5
ORANGE CHICKEN WITH GOLDEN RAISINS AND FIGS
Steps:
- 1. Prepare the sauce. Combine all the ingredients in a medium-size bowl and set aside.
- 2. Prepare the chicken. Rinse the chicken under cold running water and pat dry with paper towels. Place on a plate.
- 3. Combine the salt, pepper, garlic powder, allspice, and paprika in a small bowl. Rub the spices into the chicken skin.
- 4. Heat the olive oil in a large pot over medium-high heat. When the oil is very hot, add the chicken pieces and brown, cooking for 2 to 3 minutes on each side. Pour the sauce over the chicken and simmer, covered, over medium heat until the chicken is cooked through and very moist, 30 to 45 minutes.
- 5. Serve the chicken pieces over rice, with the sauce spooned on top.
ORANGE SPICED OATMEAL RAISIN COOKIES
I got this recipe from a friend of mine. We think these cookies are delicious! A nice hint of orange to an oatmeal cookie! I usually double this recipe, and (if I'm feeling nutty! I'll add some chopped pecans! (Prep time does not include soaking the raisins overnight in the liqueur.)
Provided by MustangMom
Categories Drop Cookies
Time 32m
Yield 36-48 cookies
Number Of Ingredients 11
Steps:
- Combine raisins and liqueur; let stand overnight or for several hours.
- Beat butter and sugar until fluffy.
- Beat in egg and orange peel.
- Combine flour and baking soda; stir into butter mixture.
- Add raisins (with liquid) and oats.
- Mix well.
- Drop dough by rounded teaspoonfuls onto lightly greased baking sheets; spacing about 2-inches apart--flatten slightly.
- Bake at 350° for 10-12 minutes.
- Cool completely.
- Melt white chocolate according to directions on package.
- Use Crisco to thin until consistency is appropriate to drizzle on top of each cookie.
- Let harden completely before storing.
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