– 4 tbsp / 45 – 60 ml orange juice
Orange juice is an excellent source of vitamin C (ascorbic acid) and potassium, with moderate natural sugars and negligible fat content. It also contains flavonoids and other antioxidant compounds.
About
Orange juice is the liquid extracted from fresh oranges (Citrus × sinensis), citrus fruits of the family Rutaceae native to Southeast Asia. The juice is obtained by mechanical pressing, reaming, or centrifugal extraction of the fruit's flesh, yielding a naturally sweet, acidic liquid rich in vitamin C and other water-soluble nutrients. Fresh-squeezed orange juice is bright golden to deep orange in color with a vibrant, balanced flavor profile combining natural sweetness with tartness. Commercial varieties range from freshly squeezed to reconstituted (made from concentrate) and are often pasteurized for shelf stability.
Culinary Uses
Orange juice functions as both a beverage and a culinary ingredient in cooking and baking. In savory applications, it is used in marinades for poultry and seafood, glazes for ham and roasted vegetables, and sauces for duck and pork dishes, where its acidity and subtle sweetness balance rich proteins. In sweet preparations, it appears in dressings, desserts, cocktails, and baked goods, imparting brightness and depth. It is essential in both classical French cuisine and contemporary cooking, where it provides natural acidity, flavor complexity, and moisture.