Vermont Orange Ambrosia

In the early 2000s when I was still writing monthly cooking columns for the Abilene Reflector Chronicle, I received a note from a lady in Junction City. She included a recipe for Vermont Orange Ambrosia.

When I think of ambrosia, I envision fruit, marshmallows and coconut that have been folded together with whipped cream or Cool Whip. This recipe is obviously different so I looked up the defintion of ambrosia . . . “In Greek mythology, ambrosia was the food of the gods. At a picnic, ambrosia is a dessert made with oranges and shredded coconut.” The picnic version of ambrosia coincides with a breakfast treat my mom used to make — sliced orange sprinkled with coconut and powdered sugar. Grace Olson’s version omits the coconut but adds some other interesting ingredients. Her recipe, as she provided it is listed directly below. This is definitely an adult ambrosia. However, we prefer it without the run and I've include a note at the end of the recipe.

Vermont Orange Ambrosia     Make 4 to 6 servings

Recipe provided by Gladys L. Olson, Junction City

4 large oranges, peeled, pith removed (I zested oranges                                                                    before peeling and added some of the zest.)

1/3 cup maple syrup

1/4 cup dark rum

1/4 teaspoon ground cinnamon

3/4 cup large walnut pieces (I used about 1/2 cup instead of 3/4 cup)

1. Halve the oranges lengthwise; slice into 1/4" thick rounds.  
2. Place in a serving bowl. 
3.  Put the maple syrup, rum if using and cinnamon in a small bowl, stirring until well blended. 
4. Pour over oranges, tossing gently to coat. Cover and refrigerate for several hours or overnight.
   
5. Preheat oven to 350°. Put the walnut pieces in a small, shallow pan and toast for 15 minutes, or until lightly browned, shaking pan occasionally. Cool. 
6. To serve, toss toasted nuts with oranges. I also added a sprig of fresh garden mint.
   

Per serving:  calories: 258; fat: 11 g; no cholesterol; sodium: 4 mg; percent calories from fat:  37%.

Note: Grace's boozy version is great for adults who want a bit of a kick but we prefer the more subtle taste of her recipe without the run. If you need extra moisture, squeeze a tablespoon or so of fresh orange juice over the oranges.

Recipe without photos . . .

Vermont Orange Ambrosia     Make 4 to 6 servings

Recipe provided by Gladys L. Olson, Junction City

4 large oranges, peeled, pith removed (I zested oranges before peeling and added some of the zest.)

1/3 cup maple syrup

1/4 cup dark rum

1/4 teaspoon ground cinnamon

3/4 cup large walnut pieces (I used about 1/2 cup instead of 3/4 cup)

1. Halve the oranges lengthwise; slice into 1/4" thick rounds.  
2. Place in a serving bowl. 
3.  Put the maple syrup, rum if using and cinnamon in a small bowl, stirring until well blended. 
4. Pour over oranges, tossing gently to coat. Cover and refrigerate for several hours or overnight.
5. Preheat oven to 350°. Put the walnut pieces in a small, shallow pan and toast for 15 minutes, or until lightly browned, shaking pan occasionally. Cool. 
6. To serve, toss toasted nuts with oranges. I also added a sprig of fresh garden mint.

Per serving:  calories: 258; fat: 11 g; no cholesterol; sodium: 4 mg; percent calories from fat:  37%.

Note: Grace's boozy version is great for adults who want a bit of a kick but we prefer the more subtle taste of her recipe without the run. If you need extra moisture, squeeze a tablespoon or so of fresh orange juice over the oranges.