100 grams of orange juice is about 6.5 tablespoons. One tablespoon of orange juice weighs about 15.5 g, and one teaspoon is about 5.2 g. It is the sweetest common citrus juice, which makes it a flavouring for glazes and cakes as much as a drink, and a fresh orange gives about a third of a cup of juice.
All figures on this page are approximate, and they come from USDA, measured poured. Sweet, acidic juice from oranges. Drinking, glazes, marinades and baking. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 248 g divided by 16, rounded to one decimal place. Sweet, acidic juice from oranges. Drinking, glazes, marinades and baking.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of orange juice |
|---|---|
| 1 teaspoon | 5.2 g |
| 1 tablespoon | 15.5 g |
| 2 tablespoons | 31 g |
| 3 tablespoons | 46.5 g |
| 4 tablespoons | 62 g |
| 5 tablespoons | 77.5 g |
| 6 tablespoons | 93 g |
| 8 tablespoons | 124 g |
| 10 tablespoons | 155 g |
| 12 tablespoons | 186 g |
| 1 cup (16 tablespoons) | 248 g |
| 100 g | 6.5 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of orange juice is about 6.5 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A glaze for a roast ham
A glaze for a roast ham uses 6 tablespoons of orange juice, about 93 g, simmered with brown sugar and mustard until it thickens. The orange juice gives the glaze a sweet, fruity sharpness that suits ham better than lemon juice would, and it caramelises in the oven into a glossy, golden crust. Six spoonfuls is enough for a ham that serves eight, and the glaze should be brushed on in the last half hour of cooking.
A marinade for a pork tenderloin
A marinade for a pork tenderloin uses 8 tablespoons of orange juice, about 124 g, mixed with soy sauce, garlic and ginger. The orange juice tenderises the pork and gives it a sweet, citrus flavour, and the pork should marinate for at least two hours. Eight spoonfuls marinates a tenderloin that serves four, and the leftover marinade should be boiled before it is used as a sauce.
An orange drizzle cake
An orange drizzle cake uses 4 tablespoons of orange juice, about 62 g, mixed with sugar and drizzled over the warm cake. The juice should be squeezed fresh, and the drizzle should go on while the cake is still warm, so it soaks in and leaves a crisp, sugary crust. Four spoonfuls is enough for a single layer cake, and the cake should be left to cool before slicing.
Getting it right in your kitchen
Orange juice matters because it is both sweet and acidic, which makes it a flavouring for glazes, marinades and cakes, not just a drink. In a glaze, its sugar caramelises and its acidity cuts through the richness of ham or pork. In a cake, it adds moisture and a gentle citrus flavour that suits sponge and drizzle cakes. At 248 g per cup, a tablespoon weighs about 15.5 g, so 100 g is about 6.5 tablespoons. A fresh orange gives about a third of a cup of juice, so 100 g needs about one and a half oranges. For cooking, fresh juice is worth squeezing, because bottled juice is pasteurised and tastes flatter, though it is fine for a marinade where the juice is a background flavour.
If you do not have a scale, the tablespoon count on this page is your best friend: 6.5 level tablespoons is about 100 g of orange juice, and one tablespoon is about 15.5 g. For small amounts, use teaspoons instead, at about 5.2 g each, because a teaspoon is easier to level accurately than a tablespoon. For large amounts, use a cup: one cup of orange juice weighs 248 g, so 100 g is about 0.4 of a cup. Count carefully, level every spoon, and remember that the figures are approximate, so when the recipe has to work the first time, a kitchen scale is still the safer choice.
Storage. Refrigerate; use within 1 week of opening.
- Squeeze oranges fresh for glazes and cakes; bottled juice tastes flatter.
- Add orange juice to cream sauces at the end, off the heat, so they do not split.
- A fresh orange gives about a third of a cup of juice.
Frequently asked questions
How many tablespoons is 100 grams of orange juice?
100 grams of orange juice is about 6.5 tablespoons, poured, using the USDA value of 248 g per cup. One tablespoon weighs about 15.5 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of orange juice?
One tablespoon of orange juice weighs about 15.5 g, and one teaspoon is about 5.2 g. A fresh orange gives about a third of a cup of juice, so 100 g needs roughly one and a half oranges.
Can I use bottled orange juice for cooking?
Yes, for marinades and sauces, where the juice is a background flavour. For glazes and cakes, where orange is the main flavour, fresh juice tastes brighter and is worth squeezing. Bottled juice is pasteurised, which flattens its flavour.
Why does orange juice make a good glaze?
Orange juice is both sweet and acidic, so it caramelises into a glossy crust and cuts through the richness of ham or pork. Its sugar browns in the oven, and its acidity balances the fat. A glaze made with orange juice needs less added sugar than one made with lemon juice.
How long does fresh orange juice keep?
About a week in the fridge, sealed. It loses its fresh flavour after a few days, so use it quickly for drinking and glazes. Orange juice can be frozen in ice cube trays for up to 3 months, and the cubes are handy for cooking and smoothies.
Common mistakes to avoid
The most common mistake is using bottled orange juice in a glaze, where its flat flavour shows; squeeze it fresh for glazes and cakes. The second mistake is adding orange juice to a cream sauce, where the acid makes the cream split; add the juice at the end, off the heat. The third mistake is marinating meat in orange juice for too long, because the acid can make the surface mushy; a few hours is enough. Finally, do not store fresh orange juice at room temperature, where it spoils in a day; refrigerate it and use it within a week.