These Marinated Oranges are beautiful, refreshing, and perfectly scented with rosemary and honey. They can work their way into any meal, and they're especially lovely for dessert.
Oranges and most other fresh fruits are spectacular on their own. Just peel the orange and eat!
However, when they're not quite as sweet as you'd like, or if you just want to change things up, maybe elevate them a bit, this rosemary marinated orange recipe is outstanding!
Marinated oranges are simple to make and impressive for guests. My favorite way to eat them is over vanilla bean ice cream.
Three Ingredients
- oranges - The best oranges for this recipe are seedless. My favorite oranges are Cara Caras (pictured in the jar above). Their pink-orange color is gorgeous, they're sweet and have low acidity.
- rosemary - Always look for perky bunches of fresh herbs with a deep green color. Rosemary is quite common and if it's not in your own yard, it might just be in your neighbor's. 😉 I love using fresh herbs for marinated oranges, though it's okay to use dried -- if you do, use ⅓ of the amount because the flavor is more intense. Fresh thyme or oregano would also be delicious if you need to substitute.
- honey - You can use sugar (granulated or golden brown) if you don't have honey. If you do this, add it to the orange juice and warm it briefly to dissolve it before you use add it to the orange slices.
(See recipe card below for quantities.)
Above: Cara Cara orange
How to Make Them
- Use a sharp knife to slice ¼ to ½-inch off of each end of the orange.
- Stand the fruit on one of its newly cut flat surfaces. Then use the knife to carefully cut just between the pith and flesh, moving the knife downwards and following the curve of the fruit. Continue this all the way around the fruit, and when you’re done, if there’s any remaining pith, go back and remove it.
- Lay it gently on its side and slice it horizontally into approx. ¼-inch slices.
- Add a couple of slices of the oranges to an approx. 22-ounce large jar (with a lid), drizzle with honey and add a few rosemary leaves. Repeat this process until you've reached the top of the jar.
- Pour the orange juice into the jar. It's okay if it doesn't reach the top.
- Add a few rosemary sprigs to the jar, along the sides, between the edges of the orange slices and the glass.
- Marinate for at least 24 hours in the refrigerator.
- The marinated orange slices are delicious both cold and at room temperature.
Variations
- The rosemary marinade is delicious with grapefruit and tangerines as well.
Recipe Tips
- I love the round citrus slices for marinating because they hold up well, but cutting them into Supremes would also be lovely. Here's how to cut citrus Supremes (segments).
- If your oranges are particularly sweet, you might want to use half the amount of the honey or omit it. With super sweet oranges, the earthy pine-like flavor of the rosemary with the orange juice is enough for a delicious result.
- The more tender the rosemary leaves, the better. If they're not particularly tender, it's best to roughly chop them.
Serving Suggestions for Marinated Oranges
- Subtly flavored with rosemary and honey, the marinated oranges are wonderful served as a first course for dinner. (Yes, even though they're sweet and are also a dessert.)
- They can even be cut into bite-sized pieces and added to a green salad.
- The oranges are lovely with granola and/or yogurt for breakfast, brunch or a snack.
- And they're dynamite over vanilla bean ice cream for dessert!
- For serious orange lovers, intensify orange sorbet or sherbet by adding a few of the rosemary orange slices on top.
How long will they keep?
The oranges will be fantastic for up to 5 days, in a tightly sealed jar in the refrigerator.
More Recipes with Oranges
- Pickled Ginger-Citrus Salad with Wasabi Dressing
- Pistachio Goat Cheese Blood Orange Salad
- Blood Orange Vinaigrette with Thyme
- Orange Popsicles with Fresh Berries
- Citrus Carpaccio with Jalapeño
- Orange Roasted Chicken
I hope you enjoy marinated oranges as much as I do.
Marinated Oranges Recipe
Equipment
Ingredients
- 3 pounds (approx. 4 medium-sized oranges) oranges, any variety (ideally without seeds like Cara Cara or Navel)
- 2 tablespoons honey
- a few sprigs fresh rosemary, washed and dried
- about ¼ cup orange juice, any variety
Instructions
Prepare the Oranges
- Peel the oranges by slicing about ½-inch off of each end of each one. Then, standing them on one of their flat bases, use a paring knife to carefully cut just between the pith and flesh, moving the knife downwards and following the curve of the orange. Continue this all the way around the fruit, and when you’re done, if there’s any remaining pith, go back and remove it. (Here's How to Cut Citrus.)
- Now cut the oranges horizontally into thin (approximately ¼ inch) round slices. Set aside.
Assemble with marinade
- Gently remove the leaves from one or two of the rosemary sprigs and set aside.
- Add a couple slices of the oranges into an approx. 22-ounce jar, drizzle with about ½ teaspoon of the honey and a few of the rosemary leaves. Repeat this process until you've reached the top of the jar. If you've reached the top and still have a few orange slices left, gently press down on those already in the jar, and the rest should fit.
- Add a few rosemary sprigs to the jar, along the sides, between the edges of the slices of the oranges and the glass. Now pour in the juice, close the jar tightly and let the oranges marinate for at least 24 hours, and up to 5 days, in the refrigerator.
NOTES
NUTRITION
Deb|EastofEdenCooking
Cara Caras are wonderful and oh so sweet! I have never marinated oranges before. This fabulous recipe and a hearty rosemary bush in our garden have me thinking of how wonderful these would be in a winter salad!
valentina
Thanks, Deb. Hope you love it as much as I do. Don't you just love reaching outside for a bundle of rosemary? 😀
Misty M Fincher
Can you can this for longer shelf life?
Valentina
Hi Misty, Thanks for writing in. I haven't canned these before, but yes, you can, and it's a great idea. Here's an excellent guide on home canning that I hope is helpful.:-) Enjoy, Valentina
Dannii @ Hungry Healthy Happy
I can almost smell this through the screen! Rosemary and oranges together sounds just lovely.
valentina
Thanks so much! 🙂
Sara | Belly Rumbles
Such a great thing to have on had, and so versatile, will have to give them a go.
valentina
I hope you do, Sara. So delicious!
kate @veggie desserts
What an inspired idea! I can just imaging how glorious they taste. I'd love them on my porridge.
valentina
Oh yes, they'd be lovely on porridge! I'll have to try that. 🙂
Isabella
What a gorgeous recipe, love the flavours! I'd definitely serve these as a dessert in the summer!
valentina
The are indeed very refreshing -- so perfect for summertime. 🙂 Thank you!
Bobbi @ Bobbi's Kozy Kitchen
Oohh I have never had a cara cara orange before. Now that I see this, I MUST find the somewhere!!
valentina
I hope you do -- Trader Joe's, Gelson's, Whole Foods, Costco . . .
sippitysup
I need to pick up some Cara Cara soon. I've been concentrating on Sumo and need a fresh citrus change up. GREG
valentina
Oh the Sumos -- I can't seem to get enough of those either! So delicious!
Jeanne @JollyTomato
So pretty! It's enough to make you forget it's winter! ; )
valentina
Thanks, Jeanne! 🙂 XO
David
One of our friends grows cara-cara oranges. The hardest part about putting them into a jar for 24 hours is not eating them right away! But I'll give it a try…
valentina
I totally agree, David! I love them and how lucky you are to have a friend who grows them! (Hopefully a generous friend!) 😉
Jagruti
This recipe rocks , never heard of it..looks so tempting !
valentina
Thanks so much!
Sandhya Hariharan
What a wonderful recipe. Its flavor packed. I have never marinated oranges.. A new takeaway from your space for me 🙂
valentina
Thanks so much. I hope you try it! 🙂
Marissa
These sweet and herbaceous orange slices are such a fun way to add sparkle to just about any dish! That is, when I can keep myself from eating them all straight!
Valentina
Thank you, Marissa! I eat them out of the jar as well. 🙂 ~Valentina
Stephanie Braddock
Can these be canned?
Valentina
Hi, Stephanie. I haven't canned these before. Here's a guide on home canning that I hope is helpful.:-) Enjoy, Valentina