Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

COVID-19 Updates:      What We're Doing to Keep You Safe »      COVID-19 Resources »       Updated Visitor Policy »

Sliced Oranges with Almonds and Ginger

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Clementine oranges can be used to make a sweet and healthy winter dessert. These tiny oranges are brimming with vitamin C, the almonds provide vitamin E and the ginger contains gingerol, a health-protecting phytochemical. If you can't find clementines in your grocery store, you can use any tangerine in this recipe.

Serves:  4

Per Serving:  92 calories, 0g fat, 1g protein, 2mg sodium, 24g carbs, 3g fiber.

NOTE:  This recipe is OK for those on the LMD (Low Microbial Diet) - ONLY if sauce is well cooked.

Ingredients:

2 Tbsp orange juice

2 tsp candied ginger, finely diced

1 Tbsp honey, preferably orange blossom

8 clementines, or 4 tangerines; peel, seeds and pith removed

½ tsp almond extract

¼ tsp ground cinnamon

8 ginger snaps, for garnish

¼ cup slivered almonds, lightly toasted, for garnish*

*To toast almonds, place in small non-stick skillet. Over medium heat, stir almonds 4-5 minutes or until lightly browned and fragrant. Remove from heat immediately and transfer to a small bowl.

Cooking Directions:

  1. Divide the orange segments evenly among four plates. Arrange them in a daisy or pinwheel design. 
  2. In a small heat-proof bowl, combine the orange juice, ginger, honey, almond extract and cinnamon. Gently heat the mixture in a microwave at low power for 30 seconds. Stir and then drizzle the mixture over the orange segments. 
  3. Garnish with a sprinkle of almonds and 2 ginger snaps per plate.

Recipe from: www.aicr.org, American Institute for Cancer Research, Health-e-Recipe Dec '06, Issue #117