ORANGE AGLOW

Photo: James River Media

An aromatic superstar bringing warmth and flavor to your festivities 

“It’s impossible to be lonely when you’re zesting an orange. Scrape the soft rind once and the whole room fills with fruit.” 

— “Abundance,” Amy Schmidt 

Beloved author Laura Ingalls Wilder famously wrote of her delight in discovering an orange in her Christmas stocking; as homesteaders in the 1880s, oranges were a luxury, hard to find and deeply treasured. Today, oranges are arguably one of the most popular fruits in existence, and yet they have an enduring presence in our traditions for their flavor, scent and versatility in holiday décor.

Photo: James River Media

Legendary beginnings
The practice of placing oranges in Christmas stockings may be a tradition inspired by the legend of Saint Nicholas, a wealthy bishop from modern day Turkey in the fourth century. He secretly gave gold balls to three impoverished sisters to provide dowries. Oranges then replaced the gold balls or bags of gold (another version of the tale) left by the generous Saint Nicholas. During the Great Depression, oranges were sometimes the only thing under the tree; this simple tradition may have been passed down in families over the years. Another theory has a sweet origin: some say that the orange exemplifies the season of giving, as the orange segments can be easily shared with others. 

Holiday crafts for all ages 

POMANDER BALLS
Just as we would use a scented candle or potpourri today, pomander balls are a tradition dating back to the Victorian Era. These aromatic, clove-studded oranges combine the sweet smell of fruit and spice and allow for creativity in the assembly. To make, select blemish free, firm oranges and create designs (spirals, circles, lines or stars) by first poking holes in the orange with a toothpick or paperclip. Insert the cloves into the holes, leaving adequate space between each (approximately 1/8 to ¼ inch) since the orange will shrink and shrivel in about a week. The balls can be displayed in a bowl for a centerpiece or tied with a ribbon to hang on wreaths. To preserve the pomander balls for months to come, roll them in a bowl of ¼ cup powdered orris root. Once the holidays are over, they can go into closets in place of sachets. 

DRIED CITRUS ORNAMENTS
Dried oranges can be incorporated into wreaths or hung on a tree. The light shines through them creating a pretty orange glow, much like stained glass. Slice the fruit into ¼ inch slices (adult supervision needed!), and carefully remove the seeds. Use a wide-blade knife to ensure uniform thickness of individual slices. Press out any excess juice with a paper towel. Arrange the fruit slices onto a baking sheet lined with parchment paper, and place in a warm oven set to about 150° to 170°. Bake for 3 to 4 hours, flipping every hour until the fruit is dried (but not completely shriveled up). Keep a close eye on them; you want the slices to retain their color and not look too brown around the edges. String the oranges along twine with fresh cranberries and cinnamon sticks or attach an ornament hanger to place on a tree or wreath. 

Holiday gift giving
Oranges are a welcome gift in the winter season. Shipping a box of Florida or California oranges is like sending rays of sunshine. The most popular oranges for gift giving are the Navel (easy to peel), the Valencia (best for juicing) and the Mandarin (big flavor). 

Set the holiday mood
ORANGE SIMMER POT
A simmer pot will fill your home with the festive scent of citrus and spice. It is a simple and powerful way to instantly create a holiday mood. 

• 1 to 2 tablespoons whole cloves 
• 1 tablespoon vanilla extract 
• 4 to 5 oranges (whole, sliced or just the zest) 
• 5 to 6 cups of water 

Select your prettiest pot (clear will allow you to view the colorful ingredients while a lovely dark-hued pot will bring some cheer to your stovetop). Fill about two-thirds of it with water and add your fruit and spices; bring to a boil and then turn down to a simmer. Monitor the water level as the hours go by and enjoy the beautiful aromas! Adaptations: Use a crock pot and leave the lid off; consider lemon, cranberry, ginger, essential oils, pine needles, star anise, cinnamon or fresh herbs.

Holiday dessert
ORANGE CRANBERRY STEAMED PUDDING
These lightly steamed puddings are citrusy and moist and can be stored in the fridge for up to three days. Recipe adapted from Chef Anna Olson (annaolson.ca). (Photo: James River Media)

• ½ cup unsalted butter, at room temperature 
• ¾ cup granulated sugar 
• Zest of 1 orange 
• 2 large eggs, at room temperature 
• 1 large egg yolk 
• 2 tablespoons orange juice 
• 1 teaspoon vanilla extract 
• 1 ⅓ cups all-purpose flour 
• 1 teaspoon baking powder 
• Pinch of salt 
• ½ cup dried cranberries 

Step 1: Preheat the oven to 350°. Grease six ramekins (use the 5-ounce size) and lightly sprinkle them with sugar. Place the ramekins in a roasting pan with sides higher than the ramekins. Heat some water to boil, and keep off to the side for use in step 4. 

Step 2: Beat the butter, sugar and orange zest by hand until smooth. Add the eggs one at a time, and then beat in the egg yolk, orange juice and vanilla. 

Step 3: Sift in the flour, baking powder and salt. Stir in the cranberries. Spoon the batter into the ramekins, smoothing until level. 

Step 4: Pour the boiling water around the ramekins to reach halfway up the sides. Cover the pan with aluminum foil or lid and bake for about 30 minutes, until the tops of the puddings spring back when gently pressed. 

Step 5: Using a tea towel, transfer the ramekins from the roasting pan to a wire rack. Let the puddings cool for at least 20 minutes before serving. 

Step 6: To serve, invert the puddings from the ramekins onto individual plates. ✦