navel orange

This recipe has been updated since the first time I posted it.  I've altered the sugar amounts slightly and the cooking method has been tweaked.  Still as good as ever!

Holiday Cranberry Sauce

red wine (I

white sugar

golden brown sugar (packed)

cloves

allspice berries

cinnamon

x1 inch strip orange

cranberries

Into a medium saucepan, combine the sugar, brown sugar, cloves, allspice berries, cinnamon sticks, orange peel and wine.  Bring to a boil over medium heat, stirring occasionally, until the syrup has reduced to about 1 3/4 cups -- about 10 minutes.  Place a fine mesh strainer over a 2 cup measuring cup and pour the syrup through.  Discard the solids and pour the syrup back into the pot.  Add the cranberries and cook  over medium high heat stirring occasionally until the cranberries burst, about five or six minutes.  Remove from heat and cool to room temperature before transferring to a storage container and refrigerating until ready to serve.

Winter is the season when many kinds of citrus fruits suddenly appear. For this savory fruit salad, a mixture of navel, blood and Cara Cara oranges and a small grapefruit make a colorful display. It’s fine to use just one kind of orange, blood oranges being the classic example. Thinly sliced fennel, celery and red onion add a tasty bit of crunch. The salad is dressed assertively with oil and vinegar, and scattered with olives and flaky sea salt.

Sicilian-Style Citrus Salad

olive oil

sherry vinegar or red wine vinegar

Salt and pepper

navel oranges

blood oranges

Cara Cara oranges

grapefruit

red onion, very thinly sliced

fennel bulb, very thinly sliced, enough to make 1 cup

celery

olives, black oil

Winter salad leaves,

flaky sea salt

Make the vinaigrette: Whisk together olive oil and vinegar in a small bowl. Season with salt and pepper and set aside. It should be tart but not over-vinegary. Taste and add a little more olive oil if necessary.

To peel the citrus fruit, use a small serrated knife. First, cut off a thin slice of peel from the top and bottom of the orange, so it can sit flat and securely on the cutting board. Use a sawing motion to take off the peel, cutting from top to bottom, following the curve of the fruit. Remove only the peel and white pith, not the flesh of the orange. It should now be perfectly spherical and naked. Peel remaining oranges and grapefruit in this fashion.

Carefully slice peeled citrus crosswise. Arrange slices on a large serving platter in a random pattern, letting them overlap a bit here and there. Scatter onion, fennel and celery over top. Dot the surface with olives. Surround with salad leaves, if using.

Whisk vinaigrette, and spoon evenly over the salad. Sprinkle lightly with flaky salt and serve.

This tofu recipe is simple, but the perfect balance of salty and sweet. It&#39;s one of my favorite ways to use navel oranges, and it really pulls out their flavor in an elegant way, while still being an easy weeknight dinner! But it serves two, so if you need a plant-based date night in a pinch, it&#39;s also there for you, too.

Soy Citrus Tofu

(15-ounce) block of extra firm tofu (drained)

dark brown sugar

tamari or soy sauce

sambal oelek (or Vietnamese chili garlic sauce,

white rice (for serving)

Scallions (thinly sliced, for serving)

Slice the tofu crosswise into 1 inch thick rectangles. Halve the rectangles to make two squares, then halve those squares to make triangular pieces. Lightly press out any excess moisture with a lint-free towel or a paper towel, and set aside.

Halve the orange. Use a hand-held juicer to juice one half of the fruit (or just squeeze) until you yield around 1/2 cup of orange juice. Slice the other orange half into two wedges, then cut the wedges crosswise into paper-thin citrus pieces, peel and all. Set the pieces aside.

Set a large sauté pan over medium heat. Add enough olive oil to the pan to coat the surface and let this heat up for a few minutes.

Sear the tofu in batches, cooking each batch for 3-4 minutes on each side, or until golden brown and crisp. Set the fried tofu aside and reduce the heat on the pan to low.

Add the orange juice, brown sugar, soy sauce and sambal oelek to the pan. Stir to mix, and bring the heat back up to medium so that the sauce reaches a simmer.

Add in the orange slices to the sauce, shake to get all the slices coated, and then let the sauce simmer until it is reduced by a third and thickened slightly.

Add the tofu back to the pan. Give everything a mix so that the tofu is coated in the sauce.

Remove the pan from the heat. Scoop the tofu and any excess sauce over bowls of white rice. Garnish with sliced scallions and serve!

Top 3 navel orange recipes from across the web

The most viewed navel orange recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Holiday Cranberry Sauce

Sicilian-Style Citrus Salad

Soy Citrus Tofu

Top 3 navel orange recipes from across the web

The most viewed navel orange recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Holiday Cranberry Sauce

Sicilian-Style Citrus Salad

Soy Citrus Tofu

The most viewed navel orange recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine