Roasted Vanilla Orange Juice
Yields about 3 cups (depending on the size of your orange)
Originally from Feasting On Art
4 large oranges
1 vanilla pod, split
3 c water
1/2 c sugar
Juice 3 oranges and set aside. Slice the fourth orange into 3 large sections and place in an 8x8 baking pan with 1 cup water and 1/4 cup sugar and the vanilla pod. Roast for 25-30 minutes at 400 degrees Fahrenheit until the oranges and the sugar/water they're sitting in become thicker and begin to caramelize. Don't wait until it's extra thick or else it will turn to orange candy in your pan, which although tasty, isn't what you're going for in this recipe! Remove from the oven and let cool.
Mix the remaining sugar and water until dissolved over high heat in a small saucepan. Reduce the heat to a simmer and let cook for about 5 minutes. Set aside and cool.
Once the roasted oranges have cooled, juice and discard the rinds. We found it easiest to ball it up in your hand and just squeeze, they're soft enough it's the easiest way to extract all that tasty goodness. Scrape the vanilla seeds from the pod and add to the juice. Strain (if possible) the water and sugar mixture from the baking pan and add it to the mix. Once the simple syrup in the sauce pan is cool add to the juice mixture and then chill in the refrigerator. Serve cold.
It's like a creamsicle in a cup and is the perfect counterpart for so many dishes!
• Related: Recipe: D.I.Y. Orange Smoothie
(Image: Sarah Rae Trover)