A Taste of Arizona Thanksgiving: Infusing Your Holiday with Garden Oranges

As the cooler temperatures finally arrive in Arizona, signaling the approach of Thanksgiving, many of us turn our thoughts to feasts, family, and gratitude. And for those fortunate enough to have a thriving citrus tree in their backyard, the holiday season offers a unique opportunity to infuse your traditional dishes with the unparalleled freshness and vibrant flavor of your own homegrown oranges.

At Sun Control Landscapes, we love seeing our clients enjoy the bounty of their edible gardens. Your Arizona orange tree, heavy with ripe fruit, is more than just a beautiful landscape feature ‘“ it’s a direct connection to the freshness and spirit of the desert holiday table.

Here are two of our favorite ways to bring the sunshine and zest of your garden oranges directly to your Thanksgiving feast:

1. Arizona Citrus & Cranberry Zest Relish

A bright, tangy, and refreshing alternative to traditional cranberry sauce that sings with fresh flavor.

This relish is bursting with freshness, cutting through the richness of a Thanksgiving meal with its vibrant citrus notes. It’s incredibly easy to make and far more dynamic than canned versions.

Ingredients:

  • 1 (12-ounce) bag fresh cranberries
  • 2 large oranges from your garden, preferably Navel or Valencia
  • 1/2 to 3/4 cup granulated sugar (adjust to taste, depending on orange sweetness and desired tartness)
  • 1/4 cup water (or orange juice from your garden oranges for extra flavor!)
  • Pinch of salt (enhances sweetness)
  • Optional: 1/4 teaspoon ground cinnamon or a tiny pinch of ground cloves for a warm spice note

Instructions:

  1. Prepare the Oranges: Thoroughly wash and pat dry your garden oranges. Using a vegetable peeler or a sharp knife, remove the zest from one of the oranges in large strips, avoiding the bitter white pith. Set aside. Now, remove all the pith from both oranges, then chop the peeled orange flesh into small pieces, removing any seeds.
  2. Combine Ingredients: In a medium saucepan, combine the cranberries, chopped orange flesh, water (or orange juice), sugar, and salt. If using, add cinnamon or cloves.
  3. Simmer: Bring the mixture to a boil over medium heat, then reduce heat to low and simmer for about 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
  4. Add Zest: Remove from heat. Finely mince the reserved orange zest and stir it into the warm relish. The heat will release the oils, infusing the relish with intense orange flavor.
  5. Cool & Serve: Transfer the relish to a serving bowl. It will thicken further as it cools. Serve chilled or at room temperature. Can be made 2-3 days in advance.

2. Roasted Turkey (or Chicken) with Rosemary-Orange Glaze

An aromatic, subtly sweet, and savory glaze that elevates your holiday roast with garden-fresh zest.

This glaze is fantastic for turkey, chicken, or even roasted root vegetables, adding a beautiful sheen and an irresistible aroma that embodies the spirit of an Arizona holiday.

Ingredients:

  • 1/2 cup fresh orange juice from your garden oranges
  • 2 tablespoons fresh orange zest from your garden oranges
  • 2 tablespoons olive oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh rosemary, finely chopped (from your garden, perhaps!)
  • 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • (For turkey/chicken: a 4-6 lb turkey breast or whole chicken)
  • (For vegetables: 3-4 cups chopped root vegetables like carrots, sweet potatoes, parsnips)

Instructions:

  1. Make the Glaze: In a small bowl, whisk together the orange juice, orange zest, olive oil, honey/maple syrup, chopped rosemary, garlic powder, salt, and pepper until well combined.
  2. Prepare Your Roast (or Veggies):
    • For Turkey/Chicken: Pat your turkey breast or whole chicken dry. Season generously with salt and pepper. Place in a roasting pan.
    • For Vegetables: Toss chopped vegetables with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.
  3. Glaze & Roast:
    • Turkey/Chicken: Roast the turkey/chicken according to your preferred method. During the last 30-40 minutes of roasting, begin basting frequently with the orange-herb glaze every 10-15 minutes until the internal temperature reaches safe levels and the skin is beautifully golden and glazed.
    • Vegetables: Roast vegetables at 400°F (200°C) for 20 minutes, then drizzle generously with the orange-herb glaze. Continue roasting for another 15-25 minutes, tossing occasionally, until tender and caramelized.
  4. Serve: Let roasted meats rest before carving. Serve the glazed turkey, chicken, or vegetables hot, perhaps with an extra drizzle of any remaining glaze.

Having an orange tree in your Arizona garden truly is a gift that keeps on giving, especially when the holidays roll around. These recipes are just a starting point for infusing your Thanksgiving table with homegrown flavor and a unique Arizona touch. Enjoy your delicious harvest!