What to do with a lot of oranges?

It’s the end of the citrus season here in northern California and it’s time to use up the last of the oranges. So let us look at some new ways to use them in recipes!

Typically, I use my oranges for three things. I dry them, freeze them, and juice them. For drying, I use a dehydrator. I dry them until they are stiff and the inside has zero moisture. When the orange slices are dry I store them in a sealed container. Later, I use two to three at a time and put them in a medium saucepan. I throw a cinnamon stick in there too. Then I put it on the stove for a nice smell and to put moisture in the air.

Orange Cinnamon Potpourri

• 2-3 dried orange slices

• 1 cinnamon stick

• water

1. Place the oranges and cinnamon stick in the pot and fill with water. Let it come to a boil then turn to the lowest setting. Let the steam rise and fill the air with a sweet scent. It’ll also add moisture to the air like a humidifier. Don’t forget to watch the pot to make sure the water doesn’t evaporate and burn the pot. Turn off the stove when not in the house.

You can also use dried orange slices as decorations during Christmas. Many people make Christmas garlands from them. I can use up to 10 oranges when I dehydrate them, but if you still have a lot of oranges the next best way to use them is to freeze them. Peel each orange either by hand or with a knife. Slice the orange or cut it into chunks and place them in a gallon freezer bag. You can use these frozen chunks in smoothies or homemade ice cream.

Now, if you still have a ton of oranges left from your harvest you can juice them. Juicing uses a lot of oranges, but you can only drink so much. So I use the juice in multiple things like salad dressings, baking, and a mix in other drinks. So below are two recipes that help use up that juice.

Orange Vinaigrette

Ingredients

• 2 tablespoons champagne vinegar

• ¼ cup orange juice about the juice from 1 orange

• 1 tablespoon orange zest

• 1 tablespoons honey

• 2 teaspoons mustard

• ⅓ cup extra virgin olive oil

• salt and pepper to taste

Instructions

1. In a small bowl, whisk the champagne vinegar, orange juice, orange zest, honey, mustard, and a pinch of salt together.

2. Drizzle in the olive oil slowly while whisking. Season with salt and pepper to taste.

3. Store the vinaigrette in an airtight container in the refrigerator.

Also, you can try this recipe to use up the juice. I have tried it and it’s yummy!

Maybe you just want something with orange chunks or slices in it. I find salads are the easiest way to do this.

You can check out this video for three ideas about using oranges in salads.

But one of the best recipes I made this year with oranges is the gluten-free orange brownies! You can find the recipe in this video or try the recipe below. These are the best brownies I have ever made! I love a little hint of orange with my chocolate. All you need is zest from 1 and a half oranges. It’s the perfect balance of chocolate and orange flavor.

Gluten-Free Orange Brownies

Ingredients

• 1 1/2 cups granulated sugar

• 8 tablespoons unsalted butter, cold

• 1/2 teaspoon table salt

• 1 teaspoon vanilla extract

• 3/4 cup Dutch-process cocoa

• 3 large eggs

• Zest of one large orange

• 3/4 cup King Arthur Gluten-Free All-Purpose Flour or King Arthur Gluten Free Measure for Measure flour

• 1 teaspoon baking powder

Instructions

1. Preheat the oven to 350°F. Grease an 8" square pan or 9" round pan; either should be at least 2" deep.

2. Place the sugar, butter, and salt in a saucepan. Heat over low heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.

3. After you've heated the sugar and butter in a saucepan, transfer the mixture to a bowl. Let cool for 5 minutes. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.

4. Add the zest of one orange.

5. Blend in the flour and the baking powder.

6. Pour the batter into the prepared pan, spreading it to the edges.

7. Add more zest to the top if desired.

8. Bake the brownies for 35 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.

9. Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic