Silly me bought a 3kg bag of oranges when there was still half a bag at home. My husband likes to juice his orange every morning so we go through a few.
Those extra oranges of course can be frozen. I like to peel and quarter them before I freeze chunks as I find the skin is a bit soft/weird to take off when defrosted, this is my choice you may be ok with it. Same with lemons, limes etc.
My preference is to gently simmer the whole orange. Sit whole oranges (skin and all) in a pot, cover with water until the orange just floats. Place on the stove on a low to medium heat until reasonably constant small bubbles appear in the water. You may have to turn the heat down it depends on your stove, you don’t want it boiling just simmering. Leave for 10-20 minutes or until skin and orange is tender to the touch. Top up with water if need be. Don’t be in a rush a few mins over won’t destroy it.
Take out of water and let cool for a few minutes then cut in quarters picking out any seeds and white stringy bits from inside. Biltz the quarters skin and all in a food processor or blender. Cool. If doing 3 oranges divide into 3 zip lock bags and freeze.
A single portion is enough to mix in with the milk then into a vanilla cake mix to make an orange cake (you can add a little Cointreau if you like) or mix into the milk with a chocolate cake mix to make a jaffa (choc orange) cake. Ice with vanilla icing with orange zest or chocolate icing with the zest. That little bit of acid in the orange is enough to give the cake a nice light lift. Half an orange portion is enough to make orange pancakes once again mixing in with the milk.
Does this boiling method work with other citrus I don’t know I’ve not tried it, if you do let me know your results.