Throughout Morocco, seasonal fresh fruits are more typical than cooked desserts. In Saturday’s Moroccan cooking class, these traditional Moroccan Cinnamon Oranges won kudos all round as “the perfect dessert.” Refreshing, luscious and easy to do. A great combination alongside Pistachio Date Truffles and Fresh Mint Tea in gold patterned glasses. Now you, too, have this delicious new dessert recipe as part of your repertoire.
With so few ingredients, Moroccan Cinnamon Oranges require the best oranges and the freshest, full-flavored cinnamon. For the class I mixed pink-fleshed Cara Cara oranges, deep-orange fleshed tangelos and extra sweet navels.
Since the class, I’ve discovered blood oranges available at our local co-op. Once sliced, they add their remarkable color and flavor to a platter of Moroccan Cinnamon Oranges.
My favorite cinnamon comes from Penzeys. I first learned about Penzeys Cinnamon in August 2013, when Cooks Illustrated awarded it top honors. Penzeys makes a special blend of four full-flavored cinnamons—Ceylon, Vietnamese, China and Korintje. Together these four create a strong, complex and well-balanced cinnamon.
In the midst of the dark, cold days of winter, vibrant citrus fruits taste especially bright and beautiful. In spite of being available 365 days a year, oranges, tangerines, lemons, limes, grapefruit and most citrus fruits are at their sweetest and juiciest during the winter months. They add a welcome burst of flavor to desserts, winter salads and tea cakes.
Distinctive Cara Cara oranges have stunning rosy pink flesh and an exceptionally sweet taste. Seedless, low-acid Cara Caras began appearing in some of our local markets about a month ago, and will continue to be available until April.
Luscious blood oranges have just become available. Many consider blood oranges to be among the finest dessert oranges in the world. Enjoy their deep, deep crimson flesh and sweet and complex flavor.
We received a gift box of Honeybell tangelos just last week. This very juicy hybrid is a cross between Dancy tangerines and Duncan grapefruits. They are known for being “as sweet as honey.”
Tangelos, Cara Caras and blood oranges are all at their best when eaten fresh. Their just-squeezed juice is exceptionally delicious. Perfect for drinking by itself, made into English curd, or for replacing a portion of the vinegar in salad dressings.
Peeling citrus fruit
Definitely worth mastering this technique for removing both the peel and bitter pith. Easy really.
- Remove a thin slice of the peel and pith on both ends to expose the fruit.
- With a sharp serrated knife, work around the orange using a sawing motion. Remove the colored peel and the white pith as you go.
- Take care with your knife to leave each fruit round and nicely shaped.
- Work over a bowl to catch the juices.
More delicious ways with winter citrus
- Lemon Curd with Meyer Lemons
- Spiced Oranges & Spiced Orange Syrup
- Preserved Lemons
- Tangerine Almond Cake
- Orange & Almond Cake
My newest Amaryllis blossom for your viewing pleasure
Throughout Morocco, seasonal fresh fruits are more typical than cooked desserts. Choose a variety of the sweetest and most luscious oranges you can find, such as rosy-pink Cara Caras, deep crimson Blood Oranges, bright orange Navels or Honeybell tangelos.
Serves 2 or more depending upon the size of the oranges Printer-Friendly Recipe
Total time: 10 minutes
1 tablespoon local, light honey
½ teaspoon ground cinnamon
2 oranges, seedless if possible
1 tablespoon fresh orange juice
Additional ground cinnamon to taste
- Combine the honey and cinnamon together in a small bowl.
- Use a serrated knife to remove the peel and all the pith from the oranges. Squeeze the peel over a bowl to release the juice.
- Stir one tablespoon of the orange juice into the honey and cinnamon mixture. Mix well.
- Slice the oranges into approximately ¼ inch thick slices. Remove the seeds.
- Plate the oranges individually or on a platter. Drizzle the cinnamon mixture over the oranges.
- Lightly sprinkle the oranges with additional cinnamon to taste.