I think the best option is juice. As you say, for so many of the other things you need the zest.

Jim

Orange juice can be frozen, but it will separate (it does fresh as well-tho).

I like your idea of making candied/alcoholic peelings for fruit cakes. I have read about candied orange peels but it takes large amounts of sugar. Dipping the candied oranges in chocolate sounds absolutely decadent.

We may have to deal with the problem of what to do with the peels here, because of the recent cold weather. Most of the citrus in this area was in "full swing" when the weather temps dropped near, and below freezing.

Our local weatherman (who is also an avid gardener), says while the oranges may look OK on the trees now, in a week or two, they may show signs of the recent cold weather. In that case, they will become mushy and only suitable for compost. However, the juice can now be extracted and frozen or consumed for immediate use.

While I am near the ocean in my zone, with protection from really low temps, the damage to California commercial inland orange crops this year may be significant. The price of citrus, could be quite high this summer, especially in view of the hurricane damage that wiped out so many orchards in Florida as well.

My present crop of Valencias was quite heavy, but the trees are such heavy bearers anyway, that I am not anticipating big loss - and a subsequent, heavier blossom output, usually comes during warmer February temperatures.

Just my 2 c's.

Bejay

For a preserve, I might consider poaching the pulp in water, straining and using that water in marmalades or other compatible preserves for a double orange dose. Also a slight pectin boost.

My other thought was quick breads, especially if you have freezer space because they freeze beautifully, could be made as mini-loaves, later thawed, wrapped and sold perhaps?

There's that whole family of quick breads containing ground orange or juice-pulp with raisins, cranberries, dates, dried apricots, nuts, etc. in varying combinations. For recipes which call for peel as well as the pulp, flavor could be intensified with orange oil or extract instead.

Then there are breakfast smoothies for home consumption - very healthy. For entertaining there are curds/butters/custards where the pulp is used to infuse a mixture then strained out.

Anyway, here are some recipes I found. I think they fall into the "getting ideas" category as each might require some modification, but it is a beginning.

ORANGE NUT BREAD WITH ORANGE CREAM CHEESE SPREAD

2 c. sifted flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
2/3 c. sugar
1/3 c. sweet (unsalted) butter, softened
2 eggs
1 c. freshly squeezed orange juice, with pulp
1 c. chopped walnuts
1/2 tsp. vanilla extract
1/2 tsp. orange extract

Sift flour with salt, baking powder, and soda. Cream sugar with softened butter and beat in eggs, one at a time. Add the orange juice to the sugar mixture alternately with the flour mixture. Add extracts and nuts and stir well. Pour into 3 well greased small loaf pans, 3 1/2 x 6 inches. Bake at 350 degrees for about 40 minutes, until breads test done. Remove from pans, cool, and wrap. Chill well before slicing. Serve with Orange Cream Cheese Spread.

ORANGE CREAM CHEESE SPREAD:

1 1/2 lb. cream cheese, softened
1 navel orange, with peel, cut into chunks
3-4 tbsp. confectioners sugar

Using a food processor with steel blade, combine cream cheese, orange chunks, and sugar. Refrigerate for a few hours to blend the flavors.

www.cooks.com

Dutch Tart
Weener Taart
2 C. flour 1 C. butter 1 C. sugar
3 eggs 1 t. lemon extract
Make a batter of the above mixture. Pour into a buttered angel food pan in alternate layers with the following fruit mixture:
2 apples 1 peeled orange
5/8 C. water 1/2 C. sugar
juice of 1 lemon
Cook apples in water until done. Strain. Add sugar and lemon juice and orange pulp. Cook again for a few minutes. Then place in layers. Bake in moderate oven.

http://www.pellatuliptime.com/historical-village/history/recipe/recipes.html

Cranberry Cheddar Sandwich
French Bread
Cranberry Orange Relish (see recipe)
Cheddar Cheese, shredded

Cranberry Orange Relish

1 pound (4 cups) fresh Maine cranberries
2 oranges
2 cups sugar

Wash the cranberries and chop them up in your food processor or hand grinder. Peel the oranges, remove the seeds, and put the rind and the orange pulp through the chopper or food processor, too. Mix together with the sugar and let stand for a few hours before serving.

Toast slices of French bread. Butter the slices and then spread a layer of orange relish on each slices. Top with shredded cheddar cheese and broil in your oven until cheese is melted.

This makes a delicious snack.

Cranberry Fool

Cranberry Orange Relish (see recipe)
1 pint whipping cream
tsp. almond extract

Cranberry Orange Relish

1 pound (4 cups) fresh Maine cranberries
2 oranges
2 cups sugar

Wash the cranberries and chop them up in your food processor or hand grinder. Peel the oranges, remove the seeds, and put the rind and the orange pulp through the chopper or food processor, too. Mix together with the sugar and let stand for a few hours before serving.

Add the almond extract to the cranberry orange relish. Whip the cream and gently fold into the cranberry orange mixture. Serve in small dishes.

Serves 8

http://www.maine.gov/firstlady/blainehouse/recipes.html

Orange, Almond, and Olive Oil Cake
Ingredients:
2 small oranges
1 lemon
1 cup all-purpose flour
1 Tablespoon baking powder
4 eggs at room temperature
1/2 teaspoon salt
1 1/2 cups sugar
1 1/2 cups (6 ounces) almonds, toasted and finely chopped
2/3 cup olive oil
some Confectioners' (powdered) sugar for dusting

- Put the oranges and the lemon in a large pan and add enough water to cover them. Bring to a boil, then simmer and cook uncovered for 30 minutes. (That's the instant air-freshener aspect)
- Drain and let cool so that you can handle them without burning yourself.
- Cut the lemon in half and throw out the pulp and seeds.
- Cut the orange in half and throw out the seeds (but not the pulp).
- Put the citrus into a food processor/blender and chop it up finely, then set aside.

-Preheat oven to 350
-Sift flour and baking powder together into a bowl and set aside.
-In a large bowl, combine eggs and salt, beat until foamy.
-Gradually beat in the sugar.
-Gently fold in the flour mixture.
-Stir in chopped citrus, almonds, and olive oil until just incorporated (The recipe book states here "Do not overmix.")

-Pour the batter into a 10-inch springform pan.
-Bake for about 1 hour and 15 minutes, or until center of cake is set (toothpick comes out clean.)
-Let cool completely in pan on wire rack, then unmold, place on a serving plate, and dust the top with confectioners' sugar.

http://www.thefreshloaf.com/node/74

Carol