PHOTOBY SERGII KOVAL
ISLAND ENTERTAINING
EASY ORANGE MARMALADE Ingredients 6 navel oranges 3/4 cup water 3 cups sugar Preparation Cut the ends off the oranges and cut each orange into several pieces. Place into a food processor and pulse until the peels are in tiny pieces. Place orange mixture, water, and sugar in a saucepan, and bring it to a gentle boil. Cook for about 15-minutes, until the mixture is thick. Let cool, then fill jars and refrigerate. Makes about 6 jars of marmalade. EASY ORANGE POUNDCAKE Ingredients 1 pkg. yellow cake mix 4 oz. instant vanilla pudding mix 1/2 cup oil 4 eggs 1 cup orange juice Zest from 2 oranges
C rus Christmas!
Make it a
BY KAREN MILLER
I
f you ever received an orange in the toe of your Christmas stocking, you’re part of a Florida tradition that signifies the beginning of the citrus season in December. In the wintry north, oranges were considered an expensive commodity, and a gift to be treasured indeed. Today, over 90 percent of orange juice comes from Florida grown oranges, and that’s a good reason to enjoy them as part of your holiday celebrations in as many ways as you can! We love making orange marmalade at our house, using oranges right off the trees in our yard. We make at least a dozen pints or so and give them to our friends and neighbors as gifts. It’s a fun afternoon project, and one that the whole family can be part of. Another holiday orange recipe we
love is orange pound cake, made with fresh orange juice and zest. Our recipe is super-easy, using a yellow cake mix and vanilla instant pudding. These are also nice gifts, and you can make them in mini-loaf pans, if you wish. For a more savory offering, make an orangemarinated pork tenderloin with extra sauce, and you’ll have a decadent main dish for a holiday dinner party. Another good reason to support Florida citrus is that it has a positive impact on Florida’s environment. A modern grove design allows for large areas of undeveloped land, providing an excellent wildlife habitat and a natural buffer between farmlands and urban development. In addition, the citrus industry generates close to $1 billion in tax revenues, helping support schools, highways, and healthcare services!
84 AMELIA ISLANDER MAGAZINE •
NOVEMBER 2021
Preparation Preheat oven to 350 degrees. Grease and flour 2 standard loaf pans. Mix all ingredients in a stand mixer and pour batter into pans. Bake for 35 to 45 minutes or until cakes are done. Cool and remove from pans. If you wish, make a glaze by mixing 1 cup powdered sugar with 2 Tbs. orange juice, and drizzle over the top. ORANGE MARINATED PORK TENDERLOIN Ingredients 1 cup orange juice 1/3 cup soy sauce 2 Tbs. chopped rosemary 3 tsp. minced garlic 2 pork tenderloins Preparation Make marinade by combining first 4 ingredients, then pour over the pork tenderloins and refrigerate overnight. When you’re ready to cook, drain the tenderloins, reserving the marinade. Roast pork in a 400-degree oven until done to your liking. While the pork is cooking, place marinade in a saucepan and simmer until it begins to thicken. Use this as a sauce for the meat.
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