Orange Paste is a basic preparation used to flavor cakes and leavened products, such as sponge cake, panettone, Easter dove, but also shortcrust pastry, creams and cakes.
This is a thick and creamy preparation obtained by blending oranges in a mixer, both the pulp and the peel, with honey, powdered sugar and granulated sugar: once ready, you just need to add one or two teaspoons to the mixture of your favorite dessert, to make it aromatic and fragrant.
What is Orange Paste for Panettone?
Orange paste is a concentrated, thick mixture made primarily from the pulp and zest of oranges, often combined with sugar, spices, and sometimes other citrus fruits. It has a rich, tangy-sweet flavor that can be used in a variety of culinary applications, from marinades and glazes to baked goods and beverages. The origins of orange paste can be traced back to early Mediterranean and Asian cuisines, where citrus fruits like oranges were prized for their versatility in cooking. In ancient times, especially in regions like China, the Middle East, and Europe, citrus pastes were made to preserve the bright, fresh flavor of oranges long after the fruit was out of season. Over the centuries, orange paste became a staple in both savory and sweet dishes, particularly in the development of chutneys, jams, and sauces, where its ability to balance tanginess with sweetness became highly valued. Today, orange paste is still popular in many modern kitchens and is often used as a flavor enhancer or cooking base in gourmet recipes
Pro Tips for The Best Orange Paste for Panettone
Be sure to pick untreated and biologic oranges, so that their peel is safe for consume.
You can replace the honey with maple syrup or agave syrup, which is also suitable for those who follow a vegan diet.
You can also flavor the orange paste with a little cinnamon powder or vanilla extract.
Orange paste is a fragrant, concentrated flavoring made with whole oranges. It’s widely used in Italian baking, especially in panettone, colomba, and other festive breads and desserts. Unlike artificial extracts, this paste delivers a natural citrus aroma that’s both rich and intense.
Ingredients (makes about 1 cup)
- 2 medium organic oranges (preferably untreated, since the peel is used)
- 100 g (1/2 cup) granulated sugar
- 30 g (2 tbsp) honey
- 30 ml (2 tbsp) water
- 30 ml (2 tbsp) vegetable oil (or neutral oil like sunflower)
Instructions
Step 1: Prepare the Oranges
- Wash the oranges thoroughly.
- Cut them into quarters—peel, pith, and flesh included. Remove any seeds.
Step 2: Cook the Mixture
- Place the orange quarters into a saucepan with sugar, honey, and water.
- Cook over low heat for 15–20 minutes, stirring occasionally, until the oranges soften and the sugar dissolves.
- Remove from heat and let cool slightly.
Step 3: Blend into Paste
- Transfer the mixture into a blender or food processor.
- Add the vegetable oil and blend until you get a smooth, thick paste.
- If too thick, add a teaspoon of water or oil to adjust consistency.
Step 4: Store
- Pour into a sterilized glass jar.
- Store in the refrigerator for up to 2 weeks.
- For longer storage, freeze in ice cube trays and use as needed.
How to Use Orange Paste
- Panettone & Colomba: Add 1–2 tablespoons to enrich the dough.
- Cakes & Muffins: Use instead of orange zest or extract for deeper flavor.
- Pastry Creams & Fillings: Stir into custards, mousses, or whipped cream.
- Glazes & Frostings: Mix into icing for a fragrant citrus twist.
Tips for Best Results
- Always use organic, untreated oranges, since the peel is essential.
- Honey balances the bitterness of the peel and adds richness.
- Don’t skip the oil—it helps preserve freshness and gives the paste a smooth texture.
✨ This easy homemade orange paste will instantly elevate your baking with authentic citrus aroma and flavor—just like in traditional Italian pastries!
