orange juice – FoodWatcher

1-Bowl Cranberry Orange Scones (Vegan + GF)

Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a new cranberry + orange favorite joins the Minimalist Baker family: scones!
These EASY, 1-bowl scones are fluffy, citrusy, lightly sweete…

Cranberry + orange: a dynamic duo! This duo has made delicious muffins, crisp, and cranberry sauce, and now a new cranberry + orange favorite joins the Minimalist Baker family: scones!

These EASY, 1-bowl scones are fluffy, citrusy, lightly sweetened, generously studded with fresh cranberries, and undetectably vegan + gluten-free. Perfect for holiday breakfasts, brunches, and beyond! Let us show you how it’s done!

These fluffy, tender, gluten-free scones get their perfect texture from a mix of almond flour, oat flour, and potato starch.

1-Bowl Cranberry Orange Scones (Vegan + GF) from Minimalist Baker →

Skip the Can! So easy and so good to make at home.

Did you know you can make homemade Cranberry Sauce in minutes with just 4 ingredients? Better yet, it freezes like a dream so prep it now and pop it in the freezer so you’re ready for the big day! Easy peasy.

Did you know you can make homemade Cranberry Sauce in minutes with just 4 ingredients? Better yet, it freezes like a dream so prep it now and pop it in the freezer so you're ready for the big day! Easy peasy.

How to Make Peach Sauce (Easy Homemade Recipe!)

The post How to Make Peach Sauce (Easy Homemade Recipe!) appeared first on A Well Seasoned Kitchen.

When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity. The resulting delicious sauce is the perfect accompaniment to both sweet and savory dishes!

Glass jar holding Peach Sauce, with a bowl of peaches and flowers in the background

Peachy Perfection: A Colorado Summer Staple

Every summer, Coloradans eagerly anticipate the arrival of Palisade peaches. These tender, flavor-packed, and juicy peaches are a true testament to Colorado’s agricultural prowess. While they start appearing in grocery stores and farmers’ markets as early as late June, I prefer to wait until late July or August for the peak of the season. By the end of August, my kitchen is overflowing with the fragrant bounty of these delectable peaches!

The Quest for the Perfect Fresh Peach Sauce Recipe

Last summer during peach season, I embarked on a mission to create a homemade peach sauce that would be the perfect topping for my Aunt Dee-Dee’s legendary cheesecake. The goal was to develop a sauce that wasn’t overly complicated or sweet and allowed the natural flavor of the peaches to shine through. After experimenting with various ingredients and methods, I’ve finally arrived at a peach sauce that I’m confident is worthy of sharing.

Why This Recipe Works:

Simplicity. This recipe requires minimal effort and only a handful of basic ingredients.
Fresh, deep peach flavor. The peaches take center stage, while the other ingredients enhance their natural sweetness and complexity. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity (see next bullet!).
Unique twist. The addition of peach-infused (or plain) white balsamic vinegar adds a surprising depth of flavor that elevates the overall taste.
Versatility. The sauce can complement both sweet and savory dishes. In addition to Aunt-Dee Dee’s Cheesecake, you can drizzle it over French toast, pancakes or waffles for a heavenly breakfast, or serve it alongside grilled meats for a mouthwatering twist. I also like to stir it into plain yogurt for a delicious snack!

Close up of a glass jar holding Peach Sauce

Delicious Peach Sauce Recipe Ingredients

To create this divine homemade peach sauce, you’ll need just a few ingredients (quantities and other details are provided in the recipe card below):

Fresh ripe, yellow peaches – the key to a truly exceptional peach sauce lies in using fresh, ripe, in-season peaches. I buy my peaches hard, then let them ripen on the kitchen counter until fragrant and soft to the touch. I find this approach results in sweet peaches that are full of flavor and not bruised.
Granulated sugar – sugar balances the fruit’s acidity, intensifies its sweetness, and creates a more balanced and flavorful sauce
Navel orange – orange juice contributes a sweeter, citrusy flavor that complements the natural sweetness of the peaches. Also including zest creates a more layered and complex flavor profile.
Lemon – lemon juice adds a bright, tart tanginess that balances the peach’s sweetness. Lemon zest provides brightness and depth to the sauce.
Coarse kosher or sea salt – amps up the flavor even more!
Cornstarch – a small amount of cornstarch thickens the sauce slightly.
An optional (but recommended) ingredient is Peach White Balsamic Vinegar. Its acidity enhances all the other flavors in the sauce, along with a bit of sweetness that prevents the sauce from becoming too tangy. You can substitute plain white balsamic vinegar if you can’t find peach-infused.

overhead view of the ingredients in Peach Sauce — *(Not pictured: optional Peach White Balsamic Vinegar)*

How to Make Peach Sauce

Making delicious homemade peach sauce is a straightforward process that yields amazing results. Here’s all you have to do:

Prep the peaches.
Cut an X on the bottom of each peach, then, one at a time, drop them in boiling water for 45-60 seconds. Cool to the touch, then pull off skins. Cut in half, twist halves to pull apart, then slice and chop into small pieces (around 1/4 to 1/2-inch).
Cook sauce.
In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes, stirring occasionally.
Add salt and cornstarch.
Stir in salt and cornstarch mixed with water; cook just until it thickens, around 3 to 4 minutes.
Add vinegar, cool, and refrigerate.
Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.

Close up of a glass jar holding Peach Sauce, with a bowl of peaches and a peach, orange, and lemon in the background

Variations and Substitutions

While the basic peach sauce recipe is delicious as is, there are ways in which you can modify it to suit your tastes and/or dietary restrictions. Here are a few ideas:

After adding the vinegar, stir in 1/3 cup chopped toasted chopped nuts – almonds, pecans, walnuts, or pistachios
Stir in a splash of brandy, bourbon, or dark rum in place of the vinegar.
Use brown sugar instead of granulated sugar, for a darker color and more complex flavor profile.
Add ground cinnamon (around 1/2 teaspoon) when cooking the peaches.
Add 1/4 teaspoon vanilla or almond extract when cooking the peaches.
Add 1/2 to 1 teaspoon chopped jalapeno peppers when cooking the peaches (this version works best with cooked meats).

Serving Suggestions for Homemade Peach Sauce

There are seemingly endless ways to use this amazing sauce! Here are a few suggestions:

Breakfast options – spoon over French toast, our Blueberry Buttermilk Pancakes, or waffles. Alternatively, stir into plain or vanilla yogurt and top with berries and granola.
Dinner options – Serve alongside grilled or roasted pork, chicken or fish.
Dessert options – Spoon over Aunt Dee Dee’s Cheesecake, our Mini Lemon Cakes, vanilla ice cream, pound cake slices, or shortcake. You could also make a yogurt parfait, layering yogurt, peach sauce, and granola in a wine glass.

Storing Peach Sauce

Once the peach sauce has cooled, transfer it to an airtight container and store it in the refrigerator. It will last for 5 days. Can also be frozen for up to 3 months.

Closer view of a glass jar holding Peach Sauce, with a bowl of peaches and flowers in the background

Frequently Asked Questions about Peach Sauce

Do I need to peel the fresh peaches?

While you don’t necessarily need to peel the peaches, I prefer the smoother texture of the sauce without the peel included.

Can I use frozen peaches to make peach sauce?

Yes, you can use frozen peaches to make peach sauce. Simply thaw the peaches before using them, and proceed with the recipe as directed. The frozen peaches may result in a slightly thinner sauce, so you may need to add a bit more cornstarch.

Can I use canned peaches instead of fresh?

Yes, you can use canned peaches to make peach sauce, though the flavor and texture may not be as vibrant as with fresh peaches. Make sure to drain them well before using.

Can I use white peaches in peach sauce?

You can, but the resulting sauce will be paler in color and slightly sweeter with a milder flavor.

Can I use peach sauce as a substitute for other fruit sauces?

Absolutely! Peach sauce can be used as a substitute for apricot, mango, strawberry, blueberry, or even cranberry sauce.

Other Divine Recipes Featuring Peaches

How to Make Peach Sauce (Easy Homemade Recipe!)

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When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity. The resulting delicious sauce is the perfect accompaniment to both sweet and savory dishes!

Prep Time: 10 minutes
Cooling Time: 120 minutes
Cook Time: 40 minutes
Total Time: 2 hours 50 minutes
Yield: 2 1/2 cups
Diet: Gluten Free

Ingredients

1 1/2 pounds fresh ripe peaches (around 4 large), peeled, pitted and chopped
1 cup granulated sugar, or more to taste
1/3 cup water
Zest and juice from 1 large navel orange
Zest and juice from 1 large lemon
Pinch or 2 of kosher salt
1 1/2 teaspoons cornstarch mixed with 1 1/2 teaspoons water (looks like milk)
1 teaspoon Peach White Balsamic Vinegar – can substitute plain white balsamic vinegar (or omit)

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Instructions

In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes.
Stir in salt and cornstarch mixture; cook just until it thickens, around 3 to 4 minutes.
Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.
Serve at room temperature.

Notes

Make ahead: Sauce will last up to 5 days in the refrigerator. It can also be frozen for up to 2 months.

Serving suggestions: Serve spooned over grilled or roasted pork, chicken, fish, Aunt Dee-Dee’s Cheesecake, Lemon Mini Cakes, ice cream, shortcake, pound cake, French toast, waffles, or Blueberry Buttermilk Pancakes. Can also be stirred into plain or vanilla yogurt (I prefer Greek).

Author: Lee Clayton Roper
Category: Sauces
Method: Stovetop
Cuisine: American

The post How to Make Peach Sauce (Easy Homemade Recipe!) appeared first on A Well Seasoned Kitchen.

Easy Shrimp Ceviche

Shrimp ceviche is a vibrant dish with tender shrimp marinated in citrus juices, combined with crisp vegetables and fresh herbs. Serve with tortilla chips, tostadas, or lettuce cups for scooping!

Avocado Smoothie

This avocado smoothie is my latest obsession. Avocado is packed with healthy fats and the secret to an ultra-rich, dessert-like smoothie!

The post Avocado Smoothie appeared first on Budget Bytes.

Did you know you can freeze avocados? This information was life-changing when I opened my former restaurant, AVO, in Nashville back in 2015; we used frozen avocado in our signature drink, the Avocado Margarita and let me tell you, freezing ripe avocados saved us a bunch of dough! Now, I buy ripe avocados any time they’re on sale, slice them up, and toss them in the freezer for later. This avocado smoothie is the perfect way to use up frozen avocado. I know avocado in a drink might sound crazy, but trust me, it’s the secret to an ultra-rich, dessert-like smoothie. It’s packed with healthy fats and imparts that same creamy texture that avocados (and guacamole) are known for! This is your new favorite green smoothie.

close up of an avocado smoothie in a green glass.

What Is An Avocado Smoothie?

Citrus and avocado are a classic combination. In this smoothie, I add a creamy, ripe banana and a little extra sweetness from agave nectar, making it an instant winner! Super creamy, bright, and fun, this avocado smoothie is the perfect treat with lots of healthy ingredients involved.

Here’s what you’ll need to make an avocado smoothie:

Frozen Avocado: Makes this smoothie lusciously creamy and adds heart-healthy fats, fiber, and omega-3s.
Agave: This syrup adds a touch of sweetness to this smoothie to balance out the acidic flavors. Agave is a neutral flavored sweetener unlike maple and honey (which are delicious!) but can sometimes take over flavor-wise.
Frozen Banana: Adds flavor, subtle sweetness and creaminess.
OJ: Balances the fattiness of the avocado, adding a bright flavor.
Lime Juice: Adds a touch of extra acidity to balance out the sweet and creamy flavors.

What Else Can I Add?

This smoothie is a great base to add extra greens or fruit to!

I love to add spinach or kale.
Frozen blueberries or pineapple make great fruity additions!
For a protein boost, add a scoop of peanut butter or vanilla protein powder!

Avocado Smoothie

This avocado smoothie is my latest obsession. Avocado is packed with healthy fats and is the secret to an ultra-rich, dessert-like smoothie!

Course Breakfast, Drinks

Cuisine American

Prep Time 5

Total Time 5

Servings drink (about 1.5 cups)

Calories 297kcal

Author Jess – Budget Bytes

Equipment

Small Blender

Ingredients

1/2 cup frozen avocado $1.61
1 Tbsp agave $0.14
1/2 frozen ripe banana $0.41
1/2 cup OJ $0.60
1 Tbsp lime juice $0.04

Instructions

Blend ingredients together until smooth. Serve ice cold!

See how we calculate recipe costs here.

Nutrition

a hand holding an avocado smoothie in a clear glass with a straw.

how to make An Avocado Smoothie – step by step photos

pouring orange juice over ingredients for avocado smoothie in a blender.

Blend 1/2 cup frozen avocado, 1 Tbsp agave syrup, 1/2 of a frozen ripe banana, 1/2 cup OJ, and 1 Tbsp lime juice together until smooth. Serve ice cold!

This creamy and refreshing avocado smoothie is the best way to start your morning or rescue you mid-day!

The post Avocado Smoothie appeared first on Budget Bytes.

Frozen Passion Fruit Mezcalita

We love a margarita, but a mezcalita? Do tell. A mezcalita has the familiar sweet and tart elements of a margarita, but with the added smoky complexity of mezcal. This frozen version is SO refreshing and bursting with passion fruit for a fun and fruity…

We love a margarita, but a mezcalita? Do tell. A mezcalita has the familiar sweet and tart elements of a margarita, but with the added smoky complexity of mezcal. This frozen version is SO refreshing and bursting with passion fruit for a fun and fruity twist.

Bonus? It’s (ridiculously) quick and easy with just 4 ingredients and 5 minutes required. Let us show you how it’s done!

Frozen Passion Fruit Mezcalita from Minimalist Baker →

Shaved Fennel Salad

This shaved fennel salad is as delicious as it is beautiful! Flavorful fennel, apples, and orange are served over fresh arugula – then topped with crunchy walnuts and a homemade citrus vinaigrette dressing. Yum. Warmer weather is finally here – at leas…

This shaved fennel salad is as delicious as it is beautiful! Flavorful fennel, apples, and orange are served over fresh arugula - then topped with crunchy walnuts and a homemade citrus vinaigrette dressing. Yum. Warmer weather is finally here - at least down here in Florida! And those sunshine-y days have me wanting to eat...

This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Shaved Fennel Salad.

Chocolate Olive Oil & Blood Orange Cupcakes

These tender, deeply chocolate cupcakes are made with extra virgin olive oil and freshly squeezed blood orange juice, topped with a swirl of flavorful blood orange buttercream and crowned with a jewel-like candied blood orange slice. The blood orange buttercream is the star of the show: with a punchy orange flavor and gorgeous pale pink […]

The post Chocolate Olive Oil & Blood Orange Cupcakes first appeared on Love and Olive Oil.

The blood orange buttercream is the star of the show: with a punchy orange flavor and gorgeous pale pink hue. The unique eggless mock meringue method produces a frosting that’s much creamier and less sweet than traditional American buttercreams.

Backlit brightly colored Chocolate Olive Oil & Blood Orange Cupcakes with one cupcake in the foreground and more cupcakes on a wire rack in the background, with fresh blood oranges, candied oranges, and frosting.

Happy blood orange season to all who celebrate!

I am a big fan of blood oranges, more than any other kind of citrus. While you’ll rarely, if ever, see me sit down and eat a regular orange, I will devour a blood orange and even choose it as an afternoon snack over chips or chocolate (gasp! I know!) I just love the bright flavor, which is like a sweeter version of a classic orange, both sweet and tart at the same time, with underlying notes of red berries. Not to mention the vibrant red color makes me ever so happy.

Needless to say, you can be sure that when blood oranges appear for a few short weeks in the middle of winter, I’ll be there, eating my fill before they disappear for another year. You can also assume I’ll be cooking, baking, or canning something with blood oranges this time of year (assuming I have some left over after stuffing my face, that is). And sure enough, I’ve put out one new blood orange recipe pretty consistently every year (there’s also a Strawberry Blood Orange marmalade recipe you’ll only find in my book, trust me when I say it’s not to be missed).

This year, I decided to revisit an old favorite and re-make my favorite chocolate blood orange cupcakes. The sunset-hued buttercream and the moist chocolate cake spiked with blood orange flavor are, simply put, stunning in both taste and appearance. Add in some fruity extra virgin olive oil in place of the usual vegetable oil in the cupcake, and you have yourself one delicious treat.

This time around I topped my cupcakes with jewel-like slices of candied blood orange, which are as gorgeous as they are delicious, and add the perfect finishing touch to the swirl of pink buttercream frosting.

(more…)

Orange Olive Oil Cake

This article is from Delicious Everyday.
Orange olive oil cake is a type of cake that is made with olive oil and fresh orange juice and zest. It’s a simple yet elegant cake that is perfect for a variety of occasions, from dinner parties to afternoon t…

This article is from Delicious Everyday.

Orange olive oil cake is a type of cake that is made with olive oil and fresh orange juice and zest. It's a simple yet elegant cake that is perfect for a variety of occasions, from dinner parties to afternoon tea. If you have not tried this orange juice and olive oil cake add it...

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