Type what you have

Ingredients

• ✓ orange
• sweet potato
• canola oil
• gochugaru
• brown sugar
• soy sauce
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil
2. 2 Peel sweet potatoes and cut crosswise into 3/4-inch-thick rounds.
3. 3 Toss together sweet potatoes, oil, and gochugaru (Korean chile flakes) in a bowl. Spread out in a single layer on a foil-lined baking sheet.
4. 4 Roast in the preheated oven until knife-tender, 15 to 18 minutes.
5. 5 Meanwhile, bring brown sugar, soy sauce, orange juice and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, uncovered, until a thick, syrupy glaze forms, about 15 minutes. Remove potatoes from oven.
6. 6 Position oven rack 6 inches from heat; preheat broiler. Lightly smash each potato slice with the bottom of a glass. Broil until browned in spots, about 3 minutes. Drizzle with glaze. Garnish with cilantro.

By Virginia Willis

Ingredients

• ✓ orange
• cranberry
• sugar
• celery
• walnut
• pineapple
• raspberry flavored gelatin mix
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place cranberries, orange (including rind), and sugar in a food processor. Pulse together until cranberries and orange are coarsely chopped and well combined with sugar.
3. 3 Transfer to a bowl. Stir in celery, walnuts, and pineapple until thoroughly mixed.
4. 4 Place gelatin in a bowl and pour hot water over top; whisk immediately to dissolve completely.
5. 5 Pour gelatin over the cranberry mixture. Stir to combine.
6. 6 Pour into the mold of your choice and chill until you are ready to serve.
7. 7 Enjoy!

By Jackie

Ingredients

• ✓ orange
• beet
• beet green
• granny smith apple
• olive oil
• raspberry vinegar
• white sugar
• salt
• garlic
• sunflower seed

Instructions

1. 1 Wash and dry beets and greens. Shred greens to measure 2 cups and set aside.
2. 2 Place beets in a sauce pan with enough water to cover. Bring to a boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
3. 3 Trim and peel skins off beets; cut into 8 wedges.
4. 4 Combine orange sections, beets, and apples in a bowl.
5. 5 Whisk olive oil, vinegar, sugar, salt and garlic together in a bowl; pour over beet mixture and toss well.
6. 6 Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

By Allrecipes Member

Ingredients

• ✓ orange
• olive oil
• orange juice
• white wine vinegar
• salt
• black pepper
• romaine lettuce
• arugula
• 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
• lemon
• candied mango
• ginger
• cinnamon stick
• star anise
• orange juice
• 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
• long grain rice
• wild rice
• butter
• pecan

Instructions

1. 1 In a saucepan, saute rice in butter until brown, stirring frequently.
2. 2 Stir in contents of seasoning packet and orange zest.
3. 3 Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
4. 4 Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
5. 5 Stir in toasted pecans.

By Uncle Ben's

Ingredients

• ✓ orange
• cranberry
• white sugar
• red onion
• cabbage
• apple
• mayonnaise

Instructions

1. 1 In a small bowl, toss together the cranberries and sugar. Cover and refrigerate.
2. 2 In a large bowl, toss together the oranges, onion, cabbage, apple and mayonnaise until evenly coated. When ready to serve add cranberry mixture and toss again.

By Winna

Ingredients

• ✓ orange
• ✓ orange
• sugar
• butter
• egg
• cinnamon
• salt
• nutmeg
• sweet potato

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix sugar, butter, egg, cinnamon, salt, and nutmeg together in a bowl. Stir in sweet potatoes, orange zest, and orange juice until evenly incorporated. Pour mixture into a shallow 9x13-inch baking dish.
3. 3 Bake in the preheated oven until cooked through and bubbling, 1 hour. Serve hot or cold.

By Christina Kennedy

Ingredients

• ✓ orange
• honey
• garlic
• soy sauce
• balsamic vinegar
• black pepper
• water
• green bean
• olive oil
• tomato

Instructions

1. 1 Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
2. 2 Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.

By jennzy910

Ingredients

• ✓ orange
• raspberry flavored jell-o mix
• sugar
• water
• water
• cranberry
• pineapple
• red grape
• apple

Instructions

1. 1 Add the sugar to the gelatin. Stir in the boiling water and stir until the gelatin is dissolved. Stir in the cold water or the pineapples juice. Chill until gelatin is thick.
2. 2 Finely grind the cranberries and the orange in food processor or run through the meat grinder.
3. 3 Add the ground cranberry mixture, drained crushed pineapple, grapes and cubed apples to the thickened gelatin. Pour mixture into one 9 x 13 inch pan or a large bowl. Refrigerate overnight before serving.

By Mary T Moore

Ingredients

• ✓ orange
• grapefruit
• honey
• cilantro
• orange extract
• jicama
• pear
• apple
• mango

Instructions

1. 1 Cut the grapefruit in half, and set aside one half. Juice the remaining half, and combine with honey, cilantro, and orange extract. Set aside.
2. 2 Segment the reserved grapefruit, and combine with jicama, pears, oranges, apples, and mango in a large bowl. Pour cilantro dressing over the fruit, and stir to combine. Chill in the refrigerator for at least one hour before serving.

By SCHMATT

Ingredients

• ✓ orange
• apple
• banana
• date
• walnut
• lemon
• cinnamon
• sugar
• red wine
• matzo meal

Instructions

1. 1 Blend apples, bananas, dates, walnuts, orange zest and juice, lemon zest and juice, cinnamon, and sugar in a food processor until chunky. Transfer apple mixture to a bowl and stir in wine. Gradually stir matzo meal into apple mixture, adding enough to soak up the wine; chill in refrigerator.

By Jfrosty

Ingredients

• ✓ orange

Instructions

1. 1 Gather all ingredients.
2. 2 Lightly smack each orange on the counter. Cut each orange in half and squeeze juice into a glass.

By CHELSEASKINGIRL

Ingredients

• ✓ orange
• carrot

Instructions

1. 1 Press carrots and oranges through a juicer and into a large glass.

By newday2d

Ingredients

• ✓ orange
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Ingredients

• ✓ orange
• cranberry
• white sugar
• cinnamon

Instructions

1. 1 Grate 2 teaspoons zest from orange; set aside. Peel orange and divide into segments.
2. 2 Place segments, zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
3. 3 Transfer to a bowl. Cover and refrigerate until flavors have blended, at least 2 hours and up to 3 days.

By TXGIRLSX3

Ingredients

• ✓ orange
• date
• raisin
• white sugar
• orange juice

Instructions

1. 1 Cut orange into sections, and remove the seeds. Grind the sections, peels and all.
2. 2 Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened.
3. 3 Spread hot filling between layers or on top of cake.

By barbara

Ingredients

• ✓ orange
• cranberry
• brown sugar
• port wine

Instructions

1. 1 In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.

By Menwith Hill'er Back Home

Ingredients

• ✓ orange
• strawberry
• fruit pectin
• white sugar

Instructions

1. 1 Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until strawberry jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Wash, hull, and crush strawberries in a large bowl. Measure berries; you should have about 5 cups.
3. 3 Scrub oranges well under hot running water; pat dry with paper towels. Zest oranges; place zest in a medium bowl and set aside. Peel oranges; remove all white pith. Divide oranges into segments; remove any white fibrous membranes and seeds. Finely chop oranges; stir into zest.
4. 4 Combine crushed strawberries and orange-zest mixture in a large pot over medium heat; stir in pectin and slowly bring to a full rolling boil. Add sugar; stir to dissolve. Return to a full rolling boil on high heat; boil for exactly 1 minute, stirring constantly. Skim any foam with a ladle or large spoon.
5. 5 Pack hot jam into the prepared jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch; bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart. Rest for 24 hours without moving jars. Gently press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By kiki

Ingredients

• ✓ orange
• cranberry
• brown sugar
• cinnamon stick

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cranberries, brown sugar, orange juice, orange zest, and cinnamon stick together in a saucepan; bring to a boil.
3. 3 Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes.
4. 4 For best results, transfer cranberry sauce to a bowl and refrigerate until chilled, at least 1 hour.
5. 5 Remove cinnamon stick from sauce and serve at room temperature.

By itsvince

Ingredients

• ✓ orange
• carrot
• ginger
• lemon juice
• ice

Instructions

1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place orange halves into the feeding chute; insert the food pusher and gently guide orange halves down the chute. Repeat with carrot and ginger. Turn off the juicer.
2. 2 Pour lemon juice into the collection container and stir to combine. Pour over ice.

By Megan Olson

Ingredients

• ✓ orange
• ginger ale
• orange juice
• maraschino cherry

Instructions

1. 1 Combine ginger ale and orange juice in a large punch bowl. Place sliced oranges and arrange the cherries on top of the orange slices.

By Kina S

Ingredients

• ✓ orange
• garden blend
• fennel bulb
• kalamata olive
• orange vinaigrette

Instructions

1. 1 Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.

By Dole

Ingredients

• ✓ orange
• ✓ orange
• ice cube
• vodka
• triple sec liqueur
• lemon-lime soda

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a pint glass with ice cubes. Pour in orange-flavored vodka, triple sec, and orange juice, then top with lemon-lime soda.
3. 3 Mix well and garnish with orange slice.

By Coastal Roots

Ingredients

• ✓ orange
• peach schnapps
• orange juice
• ice

Instructions

1. 1 Gather all ingredients.
2. 2 Combine schnapps and orange juice in a highball glass.
3. 3 Add ice; stir to combine.
4. 4 Garnish with an orange slice.

By Allrecipes

Ingredients

• ✓ orange
• ham
• brown sugar
• mustard
• clove

Instructions

1. 1 Place ham in a large pot; cover with water. Soak in the refrigerator to remove salt, 8 hours to overnight.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a roasting pan with aluminum foil.
3. 3 Combine orange juice, brown sugar, and dry mustard in a small bowl.
4. 4 Drain ham; pat dry. Place ham in the prepared roasting pan. Score outside of ham in a diagonal pattern; coat with orange juice mixture. Insert cloves at cross marks.
5. 5 Bake in the preheated oven until heated through and glaze is well browned, about 2 hours. Rest before carving, 20 to 30 minutes.

By Jose Gonzales

Ingredients

• ✓ orange
• soy milk
• plain greek yogurt
• ice cube
• vanilla protein powder
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine orange segments, zest, soy milk, yogurt, ice, protein powder, and vanilla in a blender.
3. 3 Blend until smooth.

By Yoly

Ingredients

• ✓ orange
• cranberry
• white sugar
• apricot preserves
• pineapple
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Finely chop the orange in a food processor.
3. 3 Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
4. 4 Transfer cranberries to a bowl, add apricot preserves and mix until melted.
5. 5 Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.

By Lisa Stinger

Ingredients

• ✓ orange
• raspberry
• lemon
• white sugar
• fruit pectin

Instructions

1. 1 Inspect 7 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Add raspberries to a blender or food processor; blend until smooth. Pour into a large saucepan.
3. 3 Cut off orange zest and finely chop. Add to the saucepan with the raspberries. Segment oranges and remove all the white pith, seeds, and fibrous membranes. Cut orange filets into small pieces; you should have 2 cups. Combine orange pieces with lemon juice in a bowl and mix. Add orange pieces and 1/4 cup sugar to the saucepan with the raspberries.
4. 4 Stir in pectin and slowly bring to a full rolling boil. Add remaining sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
5. 5 Remove from heat and ladle jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By hilde

Ingredients

• ✓ orange
• mango
• sugar
• tangerine juice
• lime

Instructions

1. 1 Place mango and sugar into a blender; blend until puréed and smooth. Add tangerine juice, orange zest and juice, and lime zest and juice; blend to combine. Transfer to a container; refrigerate 1 hour to overnight.
2. 2 Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Ripen sorbet in the freezer, 2 hours to overnight.

By TR6