However, I freeze a lot of mandarin type oranges - which are abundant at this time - until February. It is a bit of a task to remove all of the little membrane strings, and sectioning, but prepared that way are quite delightful.

I use the cup-sized freezer containers, pack the sections, covering with a light simple syrup, with a plastic baggie placed on top to keep the sections under the liquid.

They are great for making holiday fruit salads when prepared that way. When I tried a BWB - heat processing - it altered their flavor and made them soft.

I've been meaning to try orange sections the same way - as the Valencia oranges are tasty during summer and much sweeter than winter, and preserving them at that time would be better. But again, I've not tried freezing oranges - only mandarin, but processing oranges and grapefruit with BWB was disappointing.

Bejay

Dave

I do make the honey crimson grapefruit - recipe in the Ball Book. And we love that. I've noticed a recipe for honey oranges - have made a mental note to possible try that this year.

Don't know how lemon or orange wine would be - but have seen a few recipes for orange - but it involved the use of vodka - for the alcohol content, a few ideas for liquer are available also.