Type what you have

Ingredients

• ✓ orange juice
• sugar
• cranberry

Instructions

1. 1 Heat sugar and juice in a medium saucepan over medium heat until sugar dissolves.
2. 2 Add cranberries; cook until they start to pop and sauce starts to thicken, 8 to 10 minutes.
3. 3 Remove from heat and transfer sauce to a bowl; it will thicken as it cools.

By Toni

Ingredients

• ✓ orange juice
• cranberry
• white sugar
• orange zest
• salt
• cinnamon stick

Instructions

1. 1 Combine cranberries, sugar, orange juice, orange zest, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
3. 3 Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

By Fioa

Ingredients

• ✓ orange juice
• broccoli floret
• red onion
• raisin
• sunflower seed
• yogurt
• mayonnaise

Instructions

1. 1 Combine the broccoli, onions, raisins, and sunflower seeds.
2. 2 In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.

By Christine L

Ingredients

• ✓ orange juice
• white sugar
• brown sugar
• cinnamon
• allspice berry
• cranberry
• orange zest

Instructions

1. 1 Combine orange juice, white sugar, brown sugar, cinnamon, and allspice berries in a saucepan over medium heat. Bring to a simmer and cook for 5 minutes. Add cranberries and cook, stirring occasionally, until cranberries start to pop, about 10 minutes. Mix in orange zest and keep simmering, stirring occasionally, about 10 minutes more. Remove from heat and allow to cool and thicken.

By Craig Richman

Ingredients

• ✓ orange juice
• baby carrot
• honey
• apricot preserves
• dijon mustard
• butter
• brown sugar
• salt
• white pepper

Instructions

1. 1 Mix carrots and orange juice in a large saucepan; bring to a boil, place a cover on the pan, reduce heat to low, and cook at a simmer until carrots are tender-crisp, 8 to 10 minutes. Drain carrots, reserving 1/4 cup of the orange juice.
2. 2 Return carrots and reserved juice to the pan and place over medium heat. Stir honey, apricot preserves, Dijon mustard, butter, brown sugar, salt, and black pepper with the carrots and juice; cook and stir until sugar dissolves completely and the carrots are glazed and tender, about 10 minutes.

By Ursula Voges

Ingredients

• ✓ orange juice
• pear
• white sugar
• sucralose sweetener
• orange zest
• nutmeg
• gelatin powder

Instructions

1. 1 Place the pears into a large pot, and fill with enough water to cover. Bring to a boil, then cook over medium heat until fruit is soft, about 30 minutes. Drain and transfer the pears to a blender. Puree the pears and return them to the pot.
2. 2 Stir the sugar, sweetener, orange zest, nutmeg and orange juice into the pot and bring to a boil. Cook, stirring frequently until slightly thickened, about 15 minutes. Remove from the heat and stir in the gelatin until completely dissolved. Ladle into hot sterile jars and seal with lids and rings, or fill freezer containers and freeze if you prefer.

By UpstateNY Cooker

Ingredients

• ✓ orange juice
• yam
• butter
• brown sugar
• nutmeg
• marshmallow

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roast whole yams in the preheated oven until almost tender, 35 to 40 minutes; let cool.
3. 3 Reduce the oven heat to 350 degrees F (175 degrees C).
4. 4 Melt butter in a large pot over medium heat; stir in sugar, juice, and nutmeg until sugar dissolves. Bring to a boil, then reduce heat to low; cook until liquid thickens and becomes syrupy, 10 to 15 minutes.
5. 5 Peel yams; cut into bite-sized chunks. Arrange in a single layer in a 13 x 9-inch baking dish. Drizzle syrup over yams.
6. 6 Bake in the preheated oven, basting yams with syrup every 15 minutes until fork-tender, about 35 minutes.
7. 7 Arrange marshmallows over yams; continue baking until marshmallows are puffy and brown, about 10 minutes more.

By CRW

Ingredients

• ✓ orange juice
• apricot
• white sugar
• amaretto liqueur
• vanilla extract
• cornstarch
• water

Instructions

1. 1 Combine apricots, orange juice, sugar, amaretto, and vanilla extract in a medium saucepan over medium heat; stir until sugar dissolves. Bring to a boil; cook and stir constantly until apricots soften and begin to release their juice, about 5 minutes.
2. 2 Reduce heat to low; simmer apricot mixture about 1 ½ hours. If mixture is too thick or begins to burn, stir in 1 tablespoon water; mix well.
3. 3 Stir cornstarch into ¼ cup water until dissolved; stir into apricot mixture. Bring to a boil; simmer until mixture thickens, about 30 minutes.

By pomplemousse

Ingredients

• ✓ orange juice
• apple
• apple
• mayonnaise
• white sugar
• lemon juice
• whipped cream
• celery
• raisin

Instructions

1. 1 Dice apples with skin still on. Place in a bowl of water with a little lemon juice to keep them from turning brown.
2. 2 In a large bowl, whisk together the mayonnaise, sugar, lemon juice and orange juice. Fold in the whipped cream.
3. 3 Drain the apples and add to the mayonnaise mixture, along with the celery and raisins. Stir until ingredients are evenly coated.

By COBRA

Ingredients

• ✓ orange juice
• white sugar
• brown sugar
• cinnamon
• cranberry
• pineapple
• walnut
• orange liqueur

Instructions

1. 1 Cook and stir orange juice, white sugar, brown sugar, and cinnamon together in a saucepan over medium heat until sugars are dissolved, about 5 minutes. Stir in cranberries, pineapple, and walnuts; cook, stirring frequently, until sauce is slightly reduced and thickened, 25 to 30 minutes.
2. 2 Remove saucepan from heat and stir in orange liqueur.

By Big Eyes

Ingredients

• ✓ orange juice
• cranberry
• water
• cinnamon stick
• vanilla extract
• white sugar
• brown sugar
• salt
• orange peel

Instructions

1. 1 Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot off, as overcooking the cranberries will cause the skins to break.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
3. 3 Turn Instant Pot back on and select Sauté function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.
4. 4 Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.

By tcasa

Ingredients

• ✓ orange juice
• mayonnaise
• sour cream
• white sugar
• white balsamic vinegar
• black pepper
• cabbage
• carrot

Instructions

1. 1 Combine mayonnaise, sour cream, sugar, white balsamic vinegar, orange juice, and black pepper in a bowl.
2. 2 Combine cabbage and carrots in a large bowl. Drizzle dressing over top; toss to coat.

By smiles44446

Ingredients

• ✓ orange juice
• cranberry
• red onion
• cilantro
• garlic
• jalapeno pepper
• lime juice
• cumin
• salt

Instructions

1. 1 In a mixing bowl, combine cranberries, orange juice, onion, cilantro, garlic, jalapeño, lime juice, cumin, and salt.
2. 2 Stir together and chill 2 hours before serving.

By Donna Lasater

Ingredients

• ✓ orange juice
• butter
• banana squash
• water
• apricot preserves
• salt
• clove
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add squash and water; cover and cook until squash is tender, about 5 minutes, stirring occasionally and adding more water as needed to prevent squash from sticking to the skillet. Reduce heat to low.
2. 2 Stir apricot preserves, orange juice, salt, cloves, and black pepper into squash; cook and stir, uncovered, until squash is evenly glazed.

By Tonya Daniels Piwniczka

Ingredients

• ✓ orange juice
• sweet potato
• cooking spray
• white sugar
• cornstarch
• salt
• ginger
• butter

Instructions

1. 1 Pierce skin of sweet potatoes in several spots with a fork.
2. 2 Cook sweet potatoes in microwave oven until just tender, 12 to 15 minutes. Refrigerate sweet potatoes until cooled completely, at least 20 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Prepare a shallow 1 1/2-quart baking dish with cooking spray.
4. 4 Peel sweet potatoes and cut into cubes; spread into prepared baking dish.
5. 5 Mix sugar, cornstarch, salt, and ginger together in a glass measuring cup; pour orange juice into the cup while stirring with a whisk.
6. 6 Heat orange juice mixture in microwave oven for 1 minute, stir, and continue to heat until thickened and smooth, 30 to 60 seconds more; add butter and stir until melted. Pour the liquid over the sweet potatoes.
7. 7 Bake in preheated oven until sweet potatoes are heated through, 15 to 20 minutes.

By pamela

Ingredients

• ✓ orange juice
• butter
• green bean
• garlic powder
• salt
• almond
• dried cranberry
• white pepper

Instructions

1. 1 Heat butter in a small skillet over medium heat until it starts to brown and smell nutty, 3 to 5 minutes. Add green beans, garlic powder, and salt; cook and stir until beans are tender, about 2 minutes.
2. 2 Add almonds and cranberries; toss lightly to combine. Add orange juice and season with white pepper.

By Billy Lee Cuthbertson Jr

Ingredients

• ✓ orange juice
• olive oil
• white wine vinegar
• salt
• black pepper
• romaine lettuce
• arugula
• orange
• kalamata olive
• red onion
• pine nut

Instructions

1. 1 Whisk together olive oil, orange juice and vinegar in a small bowl. Season with salt and pepper and set aside.
2. 2 Cut orange sections in half and add to a large bowl along with romaine lettuce, arugula, olives, and red onion. Toss until well combined.
3. 3 Drizzle half the dressing over the salad and toss to combine. Garnish with pine nuts. Serve the remaining dressing on the side to be used at the table.

By lutzflcat

Ingredients

• ✓ orange juice
• carrot
• water
• coriander
• salt
• black pepper
• butter
• panko bread crumb
• orange zest
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut carrots on an extreme bias into long 3/8-inch-thick slices. Arrange in a 9x13-inch baking dish. Add orange juice, water, coriander, and salt and pepper; toss to coat.
3. 3 Roast until tender, 30 to 35 minutes, turning halfway through roasting time and drizzling with 1 tablespoon melted butter (and adding additional water if juices begin to scorch).
4. 4 Meanwhile, stir together bread crumbs, remaining 1 tablespoon melted butter, orange zest, and garlic in a small bowl. Sprinkle over carrots; roast until panko is lightly browned, about 5 minutes more. Garnish with chopped parsley leaves.

By VirginiaWillis

Ingredients

• ✓ orange juice
• cranberry
• white sugar
• water
• celery
• granny smith apple
• orange zest
• raisin
• pecan
• ginger
• clove
• salt

Instructions

1. 1 Combine cranberries, sugar, and water in a large saucepan; bring to a boil. Reduce heat to medium; cook until cranberries have popped, 8 to 10 minutes. Stir in celery, apple, orange zest, orange juice, raisins, pecans, ginger, cloves, and salt; cook, stirring frequently, until celery is tender and sauce is reduced, about 35 minutes. Remove from the heat, cover the saucepan, and let chutney stand to thicken, about 15 minutes. Serve warm.

By Danita Leonard

Ingredients

• ✓ orange juice
• lemon
• orange
• candied mango
• ginger
• cinnamon stick
• star anise
• garam masala
• salt
• water
• sugar
• cranberry
• hot sauce

Instructions

1. 1 Place lemon zest and juice, orange zest, diced mango, ginger, cinnamon stick, star anise pod, orange juice, garam masala, salt, water, and sugar in a saucepan. Stir until sugar has dissolved.
2. 2 Bring to a simmer over medium heat. Reduce heat to low. Simmer until mango has softened and flavors blend, about 15 minutes.
3. 3 Add cranberries, raise heat to medium, and cook until cranberries pop and begin to break down, about 10 minutes. Mash any unpopped berries.
4. 4 Remove from heat and add 2 to 3 drops of ghost pepper hot sauce. Let cranberry sauce cool to room temperature and transfer to a serving bowl. Remove cinnamon stick and star anise pod before serving.

By John Mitzewich

Ingredients

• ✓ orange juice
• banana
• lime juice
• poppy seed
• raspberry vinegar
• olive oil
• raspberry
• salt
• cayenne pepper
• red grape
• watermelon
• strawberry
• cantaloupe
• blueberry
• plum

Instructions

1. 1 In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, salt and cayenne pepper, and puree until smooth. Cover tightly and refrigerate until ready to use.
2. 2 Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl. Pour dressing over fruit and toss to coat.

By Krista B

Ingredients

• ✓ orange juice
• ✓ orange juice
• white sugar
• self-rising flour
• self-rising flour
• salt
• cooking spray

Instructions

1. 1 Combine 1/3 cup plus 1 1/2 tablespoon orange juice and sugar together in a bowl.
2. 2 Sift 3/4 cup plus 2 tablespoons self-rising flour and salt in another bowl. Add to juice mixture; mix until batter is just combined. Let batter rest, about 10 minutes.
3. 3 Heat a skillet over medium heat. Coat with cooking spray. Drop spoonfuls of batter into hot skillet and cook until golden, about 2 minutes per side.

By jacki

Ingredients

• ✓ orange juice
• watermelon
• pineapple
• onion
• cilantro
• hot pepper sauce

Instructions

1. 1 Toss watermelon, pineapple, onion, cilantro, orange juice, and hot pepper sauce together in a bowl. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour.

By BRIDGETTEC

Ingredients

• ✓ orange juice
• apple
• white sugar
• brown sugar
• cinnamon
• orange zest
• lemon zest
• nutmeg
• lemon juice

Instructions

1. 1 Cook apples and orange juice in a large heavy pot over medium heat, stirring frequently, until apples begin to soften, about 10 minutes. Stir white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg, and lemon juice into apples. Cook, stirring often, until applesauce is chunky and thickened, about 25 minutes. Serve warm or chilled.

By Annie

Ingredients

• ✓ orange juice
• egg
• white sugar
• lemon zest
• orange zest
• potato flour
• matzo cake meal
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
2. 2 Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
3. 3 Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
4. 4 Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.

By petersonh11

Ingredients

• ✓ orange juice
• butter
• cheese-filled blintz
• egg
• sour cream
• sugar
• salt
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
3. 3 Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

By Lisa Altmiller

Ingredients

• ✓ orange juice
• vegetable shortening
• egg
• vegetable oil
• sugar
• matzo cake meal
• salt
• cinnamon
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with vegetable shortening.
2. 2 Beat egg whites in a metal, glass, or ceramic bowl with an electric mixer until stiff peaks form. Lift the beater or whisk straight up: egg whites should form a sharp peak that holds its shape. Set aside.
3. 3 Place egg yolks, oil, and orange juice into a large bowl; beat with an electric mixer until creamy and thick, about 5 minutes. Stir in 1 cup sugar, mixing well, then lightly stir in matzo cake meal and salt until incorporated. Use a rubber spatula or wire whisk to fold about 1/3 of the beaten egg whites into matzo meal mixture. Gently run the spatula through the center of mixture, then around the sides of the bowl, repeating until fully incorporated. Add remaining egg whites, folding until just incorporated.
4. 4 Mix together remaining 3/4 cup sugar with cinnamon in a small bowl until well combined. Spread 1/2 of the batter into the prepared baking dish; distribute apples evenly over batter. Sprinkle apples with about 2/3 of the sugar-cinnamon mixture. Spread remaining batter over apples; sprinkle remaining sugar-cinnamon mixture over the top of cake.
5. 5 Bake in the preheated oven until cake is golden brown, about 45 minutes. Cut into squares while still warm.

By Rhonda

Ingredients

• ✓ orange juice
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg yolk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets. Sift flour, baking powder, and salt into a large bowl.
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract and orange juice. Gradually stir in flour mixture to form a dough.
3. 3 Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired holiday shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
4. 4 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheets before removing them to a wire rack to cool completely.

By DelightfulDines

Ingredients

• ✓ orange juice
• canola oil
• baby carrot
• sweet potato
• prune
• pineapple chunk
• pineapple juice
• honey
• salt
• cinnamon
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
2. 2 Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
3. 3 Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

By SHEBETH

Ingredients

• ✓ orange juice
• ✓ orange juice
• onion
• green bell pepper
• carrot
• chicken breast
• whiskey
• brown sugar
• vinegar
• red pepper flakes
• ginger
• sesame oil
• water
• white rice
• butter
• cornstarch

Instructions

1. 1 Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME
2. 2 While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
3. 3 Release pressure from the pressure cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4. 4 Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.

By TOCOYOTE