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Spiced Roasted Oranges with Dried Cranberries

  • Prep-time: / Ready In:
  • Makes 3 cups
  • Serving size: ½ cup
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Roasting orange slices with pumpkin pie spice and a little sweetener turns them into a luscious indulgence that’s delicious served warm or at room temperature. Tart dried cranberries add bursts of extra fruitiness to the sweet citrus rounds and create a decorative finish that’s pleasing on the eye. The winter fruit and warming spices mean this dessert is best enjoyed during the colder months, but your taste buds will dance no matter what time of year you serve up this scrumptious recipe! 

For more inspiration, check out these tasty ideas:

By Mary Margaret Chappell,

Ingredients

  • 8 navel oranges
  • 1 tablespoon date paste
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons dried cranberries

Instructions

  • Preheat oven to 450°F. Squeeze the juice from two of the oranges into a small bowl (you should have ½ cup). Whisk date paste into juice. Pour juice mixture into a 1½-quart. baking dish.
  • Using a small, sharp knife, cut off ends of the remaining six oranges. Stand each orange on a flat end on a cutting board. Working from top to bottom, cut away the peel and white pith. Cut each peeled orange into ½-inch-thick slices.
  • Layer half of the orange slices in the baking dish. Sprinkle with ½ teaspoon Of the pumpkin pie spice. Layer with the remaining orange slices and sprinkle with the remaining pumpkin pie spice.
  • Bake 15 to 20 minutes or until bubbly and oranges are softened. Sprinkle with dried cranberries.
Nutritional Information:

Per serving (½ cup): 202 calories, 50 g carbohydrates, 2 g protein, .3 g total fat, .1 g saturated fat, 0 g cholesterol, 0 mg sodium, 7 g fiber, 42 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (2)

(5 from 1 vote)

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Per Jenster

What is pumpkin pie spice?

Lisa, Forks Over Knives Support

Hi Per, Pumpkin pie spice is popular spice blend that is common in the US. It doesn't contain pumpkin, but is made up warming spices that are commonly used in pumpkin pie, including cinnamon, nutmeg, ginger, and cloves. Look for it in your grocery store or online. Thanks!

About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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