Marinated Oranges Recipe

Rosemary-Honey Mainated Oranges Recipe - 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.

5 from 4 votes

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.

Prep Time20

Marinating Time1

Course: Dessert

Cuisine: American

Keyword: fresh fruit desserts, citrus desserts

Servings:

Calories: 76kcal

Author: Valentina K. Wein

Equipment

1 (approx. 22-ounce) jar with a lid

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

Nutritional information is only an estimate.

Nutrition