25 Recipes To Make With Oranges

Although oranges are available year-round, they do have a season. Oranges are at their juiciest and most flavorful in winter, and you’ll likely find the most varieties during the season.

Oranges work well in a variety of sweet and savory dishes. We’ve gathered our favorite orange recipes so you can take advantage of the season’s peak.

Beets and oranges are a classic duo, paired here in a healthy and satisfying salad. The recipe makes enough for a small crowd, so scale it back if needed and play with the proportions to your taste. The kale holds up well over time, so leftovers are good for a few days. 

Hold onto your hats people! This is a flavor bomb salad thanks to the oranges, pineapple, apple, jalapeños, lime, and cilantro. Inspired by a fruit cocktail recipe from the Jalisco region of Mexico, this is an excellent side dish for taco night or a simple snack on its own. 

This salad is just as tasty to eat as it is pretty to look at. It’s crunchy, creamy, savory, and sweet. Serve it as a side dish to roast chicken or your favorite fish dish.

Made with thick, maple-sweetened yogurt, orange, grapefruit, and pomegranate arils, these pretty parfaits are just as suitable for a brunch buffet as a dinner party sweet treat. 

This one-pan supper is just the sort of thing for a cold winter night. Fennels and oranges add brightness to the juicy chicken thighs rubbed with garlic and herbs. It’s easy enough for a family dinner and festive enough for special guests. 

If you’re a fan of crispy takeout orange chicken, this is the ticket to making it at home. It’s surprisingly easy; all you need is a large skillet. And don’t skip the orange zest in the sauce—it’s the most important ingredient.

Here is a lighter take on a steak dinner with a decidedly south-of-the-border vibe. Season flank steak with ancho chili, cook in a skillet or on the grill, and serve with an avocado and orange salsa. Serve it over salad greens or tuck it into tortillas for a modern taco.

Marinate chicken thighs for a minimum of 2 hours or overnight in a mixture of orange juice, onion, garlic, herbs, and chipotle then pan fry them. Serve with a side of Spanish rice.

Easy, delicious, and loaded with flavor (thanks to three types of fresh citrus), these tender pork kebabs are a win. The punchy garlic and citrus-flavored marinade pairs beautifully with the pineapple and peppers threaded onto skewers. If there is snow outside and your grill is off-limits, roast these in a 400°F instead.

Festooned with juicy orange segments along with other citrus superstars, this salad looks like a little jewel box. It’s ideal as a light winter dessert, maybe with a dab or two of crème fraîche, if desired.  

Spatchcocked is just another way of saying butterflied, a method for butchering a chicken so it cooks more quickly and evenly. Leave the chicken in the orange ginger marinade for as long as you can (at least two hours) to guarantee a juicy, flavorful bird.

Contributor Robin Asbell says, “Some recipes will direct you to spend time scraping the layer of white pith from the peel. This isn’t necessary, and is so fussy that you might not want to make the peels at all. The pith absorbs sugar and becomes sweet, and a hint of bitterness is just part of the symphony of flavors.”

Who doesn’t love a cozy quickbread? This one is made with orange zest, golden raisins, and an orange lemon glaze. It’s moist and tender, thanks to the full cup of yogurt in the batter. Cut yourself a warm slice, set it on a plate, and make yourself a cup of tea. Consider it a form of therapy.

Contributor Emily Weinberger says, “The thing that makes this cake really special is that the entire clementine is used, no need to peel, zest, or compost! It’s no secret that citrus zest has so much flavor. But it can also be quite bitter on fruits with thicker piths, like lemons and grapefruit. The bitterness of a clementine is scaled back because the pith is thin, which makes it perfect for this recipe.”

Don’t toss your broccoli stems! They’re sweet and tender, and fantastic tossed with cabbage, carrots, and a tangy cranberry orange dressing. This slaw makes a good side dish for roast or pulled pork.

Contributor Alison Spiegel says, “In my orange cake, I combine powdered sugar with orange juice and a little bit of melted butter for a zesty, sugary soak that makes for an astoundedly juicy cake. The corners, where the glaze collects and the sugars crystallize, are my favorite pieces.”

Who doesn’t love waking up to freshly baked breakfast rolls? You can shape the rolls and let them proof overnight to effortlessly rouse your family from slumber with the aroma of orange-kissed rolls the following morning.

Consider this multi-tiered beauty a special occasion cake. Orange plays a role in both the cake and the curd filling. It’s sweet and tangy with a classic cream cheese frosting. 

Lightly sweet with a cinnamon sugar topping, these wholesome muffins are good for breakfast or an afternoon snack. Break one open and add a drizzle of honey or smear of salty butter, or both.

Contributor Garrett McCord says, “Good-quality dark rum really is key here. You don’t have to pay a lot of money for good bottle; just avoid anything in a plastic jug. (I find Mount Gay is a flavorful and affordable option.)”

Cocktails don’t get any easier than a mimosa, the classic combination of orange juice and sparkling wine. A clear brunch favorite. The key? Skip the orange juice concentrate and squeeze your own. It’s totally worth it.

This easy side dish is a slam-dunk crowd pleaser. Sauté rounds of carrots in butter and glaze them with maple syrup and fresh orange juice. A light shower of orange zest and a pinch of cinnamon brings it all together. 

Winter Spiced Orange Mocktail is built with a bittersweet nonalcoholic flavored syrup squash. It’s made with Seville oranges. The mocktail is embellished with club soda, bitters, and a beautiful slice of fresh orange. You won’t miss the booze.

While traditionally used to make marmalade, Seville oranges are also excellent juiced. Though not widely available, you can find Seville oranges online via Melissa’s Produce, at some specialty stores, and at some farmers markets.

Contributor Sally Vargas says, “For this recipe you can use fresh or frozen cranberries. Don’t defrost the frozen cranberries if that’s what you’re using. They will bleed into the dough and become weirdly mushy.”