Marinated Oranges are beautiful, refreshing, and perfectly scented with rosemary and honey. These delicious oranges can work their way into any meal, and are especially lovely for dessert.
I absolutely love Cara Cara oranges!
I eat them daily when they're in season, from mid-December through April. (Do not miss them!)
I eat Cara Caras so often that I love trying new things with them, and this most recent creation is lovely.
I wanted to make a dessert with the oranges, but one that could also be served for all sorts of meals.
Cara Cara oranges are also fabulous to juice and drink, and truly the most delightful to simply eat out of hand.
Uses for Marinated Oranges
- Subtly flavored with rosemary and honey, the marinated oranges are wonderful served as a first course for dinner.
- They're lovely with granola or yogurt for brunch or breakfast.
- And they're dynamite over vanilla bean ice cream for dessert!
What's in the marinade?
- orange juice
That's it! And that's all that's needed to turn the oranges into something truly special.
How to make Marinated Oranges
- Peel the oranges with a knife, and cut them into round slices. (Here is a photographic guide for How to Cut Citrus.)
- Add a few slices of the oranges to a large jar, drizzle with honey and add a few rosemary leaves.
- Repeat this process until you've reached the top of the jar.
- Add a few rosemary sprigs to the jar, along the sides, between the sides of the oranges and the glass.
- Pour orange juice into the jar, and close it tightly.
- Marinate for at least 24 hours in the refrigerator.
More Recipes with Cara Cara Oranges
I hope you enjoy marinated oranges as much as I do.
*I was inspired by Cara Caras and highlighted them here -- however, this recipe will work and be delicious with any variety of orange.*
Marinated Oranges with Honey
- 1 approximately (20-ounce) jar with a lid
- 6 small-medium sized Cara Cara oranges or any other variety you like
- about 2 tablespoons honey
- a few sprigs fresh rosemary, washed and dried
- juice of 1 small Cara Cara orange or any other variety you like
- 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.
- Gently remove the leaves from one or two of the rosemary sprigs and set aside.
- Add a few slices of the oranges into an approximately 20-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.
- Add a few rosemary sprigs to the jar, along the sides, between the sides 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.