Recipes for Andalusian Preserved Oranges

January 05, 2026

Belberry Andalusian Preserved Oranges are a dream ingredient: bittersweet, fragrant, and incredibly versatile.

These Andalusian Pickled oranges are sure to excite foodies everywhere. The oranges are ready to use. These pickled fruits are delicious in Mediterranean dishes. The longer they are left to simmer, the tangier your sauce will be. They will add a sunny, fruity touch to stews and sauces.

Check out these 5 delicious recipes using this fun ingredient:

• Andalusian Orange & Olive Oil Roasted Chicken
  
• Preserved Orange, Fennel & Burrata Salad
• Preserved Orange & Honey Glazed Salmon
• Warm Preserved Orange, Almond & Couscous
• Dark Chocolate & Preserved Orange Shortbread Bars

Andalusian Orange & Olive Oil Roasted Chicken

Serves 4

Why it works: The preserved oranges add depth and a subtle bitterness that balances the richness of olive oil and chicken.

Ingredients

• 1 whole chicken (about 4 lb)
• 3 tbsp extra virgin olive oil
• 2 tbsp Belberry Andalusian Preserved Oranges, finely chopped
• Zest of 1 fresh orange
• 3 cloves garlic, smashed
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Sea salt & cracked black pepper
• Fresh thyme or rosemary

Method

1. Preheat oven to 400°F (200°C).
2. Mix olive oil, preserved oranges, zest, garlic, paprika, oregano, salt, and pepper.
3. Rub mixture all over chicken and under the skin where possible.
4. Stuff cavity with herbs and roast for 75–90 minutes until golden and cooked through.
5. Rest 10 minutes before carving.

Serve with: Roasted potatoes or crusty bread to soak up the citrusy pan juices.

Preserved Orange, Fennel & Burrata Salad

Serves 4

Why it works: Bright, fresh, and slightly bitter—this salad feels restaurant-worthy with minimal effort.

Ingredients

• 1 large fennel bulb, thinly sliced
• 1 tbsp Belberry Andalusian Preserved Oranges, finely chopped
• 2 tbsp fresh orange juice
• 3 tbsp extra virgin olive oil
• Flaky sea salt
• Fresh cracked pepper
• 2 balls burrata
• Fresh mint or basil
• Toasted pistachios (optional)

Method

1. Whisk preserved oranges, orange juice, olive oil, salt, and pepper.
2. Toss fennel lightly with dressing.
3. Arrange on a platter, tear burrata over top.
4. Finish with herbs and pistachios.

Perfect as: A starter or light lunch with warm focaccia.

Preserved Orange & Honey Glazed Salmon

Serves 4

Why it works: Sweet honey mellows the citrus bitterness while enhancing salmon’s richness.

Ingredients

• 4 salmon fillets
• 1½ tbsp Belberry Andalusian Preserved Oranges, minced
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce or tamari
• 1 tbsp olive oil
• Fresh dill or chives

Method

1. Preheat oven to 425°F (220°C).
2. Mix preserved oranges, honey, mustard, soy sauce, and olive oil.
3. Place salmon on lined baking sheet, brush generously with glaze.
4. Roast 10–12 minutes until just cooked.
5. Garnish with fresh herbs.

Serve with: Lemon rice, couscous, or sautéed greens.

Warm Preserved Orange, Almond & Couscous

Serves 6 (side dish)

Why it works: A nod to Moroccan flavours—aromatic, comforting, and elegant.

Ingredients

• 2 cups couscous
• 2 cups hot vegetable or chicken stock
• 2 tbsp Belberry Andalusian Preserved Oranges, finely chopped
• ⅓ cup toasted sliced almonds
• 2 tbsp butter or olive oil
• 1 tsp ground cumin
• ¼ tsp cinnamon
• Salt to taste
• Fresh parsley or cilantro

Method

1. Pour hot stock over couscous, cover and let steam 5 minutes.
2. Fluff with fork, stir in butter/olive oil.
3. Add preserved oranges, spices, almonds, and salt.
4. Finish with fresh herbs.

Pairs beautifully with: Lamb, chicken, or roasted vegetables.

Dark Chocolate & Preserved Orange Shortbread Bars

Makes 16 bars

Why it works: The bittersweet preserved oranges elevate chocolate into something truly special.

Ingredients

Shortbread Base

• 1 cup butter, softened
• ½ cup icing sugar
• 2 cups all-purpose flour
• Pinch of salt

Topping

• 150 g dark chocolate, melted
• 1 tbsp Belberry Andalusian Preserved Oranges, very finely chopped
• Flaky sea salt

Method

1. Preheat oven to 325°F (165°C).
2. Cream butter and sugar, mix in flour and salt.
3. Press into parchment-lined pan, bake 30–35 minutes until lightly golden.
4. Spread melted chocolate over warm base, sprinkle with preserved oranges and sea salt.
5. Chill until set, then slice.

Serve with: Coffee, espresso, or as part of a dessert board.

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