If you have been thinking, do oranges have different kinds? Well, yes, they do. The different kind of oranges are navel orange, blood orange, mandarin orange, tangerine, clementine and Valencia orange. Today, we at Nature’s Basket have brought you a few recipes with Valencia orange which you should try at home.
- Valencia Orange Cocktail
Valencia orange cocktail is close to a mimosa but is also known as “Agua de Valencia”. A Spanish cocktail with a hint of citrus in it. Read on to prepare this cocktail.
- In a large mixing bowl, mix all the ingredients together and serve with breakfast or during your summer cocktail party.
2. Valencia Orange Marmalade
- 2 pounds of lemon, cut lengthwise into wedges
- 2 pounds of valencia orange, cut lengthwise into wedges
- 8 cups of sugar
- ¼ cup lemon juice
- This recipe needs at least 3 days to get the correct flavour of the marmalade. On Day 1, in a large saucepan, add the lemon wedges with 2 inches of water
- In another large saucepan, add the orange slices with 2 inches of water
- Let the lemons and oranges stand overnight and allow them to soak in the water
- On Day 2, bring the lemon wedges to a boil and simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half
- This process might take 2 and a half hours or so
- Now, pour the lemon wedges into a fine sieve set over a large heatproof bowl; let it cool completely
- Wrap the sieve and bowl and let it drain overnight at room temperature (discard the lemon wedges)
- Next, bring the oranges to a boil and simmer over moderate heat, stirring occasionally, until the oranges are very tender and the liquid is slightly reduced about 40 minutes
- On Day 3, add the strained lemon-wedge liquid to the oranges in the saucepan along with the sugar and lemon juice and bring to a boil
- Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes
- Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature for about 3 minutes
- The marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it
- If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes
- Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top
- Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes
- Remove the jars with the tongs and let stand until the lids seal. You can store the marmalade in a cool place for up to 6 months.
3. Valencia Orange Bread
- 3 cups of all-purpose flour
- 3 tbsp of baking powder
- ½ tsp salt
- 1 tbsp grated valencia orange zest
- 1 egg
- ½ cup of valencia orange juice
- 1 ¼ cup of milk
- Preheat oven to 350°F., sift flour, baking powder and salt together in a large bowl
- Combine and add grated orange rind and sugar
- Combine the egg and orange mixture to the melted shortening
- Now, pour the liquid mixture into a bowl and stir softly until well combined
- Bake the bread into a greased loaf pan for about 40-50 minutes
- Serve during tea time as a snack.
Looking for more fruit recipes? Check out The Walk On The Wild Side With These Berry Recipes