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Instant Pot Cranberry Sauce
Side Dish American

Instant Pot Cranberry Sauce

5.0

Prep
5 min
Cook
15 min
Total
25 min

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

Cranberry Orange Relish with Orange Flavored Liqueur
Side Dish

Cranberry Orange Relish with Orange Flavored Liqueur

4.7

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 In a food processor, grinder, or blender, combine the cranberries, orange and sugar. Blend until evenly chopped.
  2. 2 Stir in the liqueur and refrigerate for several hours to allow flavors to blend.

By LaDonna

Stoofperen met Rode Wijn (Red Wine-Poached Pears)
Side Dish European

Stoofperen met Rode Wijn (Red Wine-Poached Pears)

5.0

Prep
10 min
Cook
155 min
Total
165 min

Instructions

  1. 1 Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
  2. 2 Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.

By nanda

Cranberry Pecan Brown Rice Stuffing
Side Dish

Cranberry Pecan Brown Rice Stuffing

4.8

Prep
Cook
Total

Instructions

  1. 1 Prepare rice according to package directions.
  2. 2 In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
  3. 3 Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

By Minute Rice

Sweet Candied Orange and Lemon Peel
Dessert American

Sweet Candied Orange and Lemon Peel

4.7

Prep
10 min
Cook
30 min
Total
280 min

Instructions

  1. 1 Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
  2. 2 Combine 2 cups sugar and 1 cup water in a medium saucepan. Bring to a boil, and cook until the mixture reaches the thread stage, 230 degrees F (108 degrees C), on a candy thermometer, or until a small amount dropped in cold water forms a soft thread. Stir in the peels; reduce heat, and simmer until syrup thickens slightly, about 5 minutes, stirring frequently. Drain.
  3. 3 Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack for several hours, or until no longer sticky.

By Brenda Ward

Tangy Plum Liqueur
Drink American

Tangy Plum Liqueur

3.9

Prep
60 min
Cook
Total
30300 min

Instructions

  1. 1 Layer 8 cups plums in a very large jar with a lid, pressing them down as tightly as possible. Sprinkle ½ sugar over plums; pour 1 ½ cups vodka over sugar. Drizzle with ¾ tablespoon vanilla extract; place about ½ orange peel pieces into the jar. Layer remaining 8 cups plums in the jar, pressing them down; top with remaining each ½ sugar, 1 ½ cups vodka, ¾ tablespoon vanilla, and ½ orange peel pieces. Screw lid on jar.
  2. 2 Drip a coating of wax around jar lid to prevent leaking using an unscented candle; cover jar with a dark-colored towel. Place jar on its side in a dark, cool place; turn the jar every day for 21 days, replacing the towel to keep out light.
  3. 3 Strain out liqueur with a fine-mesh strainer lined with cheesecloth after 21 days. Store liqueur in attractive bottles with tight-fitting caps.

By Belinda

Winter Simmer Pot
Pantry American

Winter Simmer Pot

4.8

Prep
10 min
Cook
485 min
Total
495 min

Instructions

  1. 1 Bring 8 cups water to a boil in a large pot over high heat. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla, star anise, and pine sprig to the pot.
  2. 2 Reduce the heat to low and simmer for as long as desired, up to 8 hours or all day. Check the water level every 30 minutes, adding more water as necessary.

By The Gruntled Gourmand

Homemade Hot Apple Cider
Drink American

Homemade Hot Apple Cider

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Pour apple cider and maple syrup into a large stainless steel saucepan.
  2. 2 Enclose cinnamon sticks, cloves, allspice berries, orange peel, and lemon peel in a piece of cheesecloth; tie with kitchen twine. Add to the saucepan.
  3. 3 Cook over medium heat until cider is hot, but not boiling, 5 to 10 minutes.
  4. 4 Remove from heat; discard spice bundle.
  5. 5 Ladle cider into mugs, adding cinnamon sticks to each, if desired.

By Jackie

Easy Mulled Wine
Drink American

Easy Mulled Wine

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don't boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you'd like to add more.
  2. 2 Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.

By Diana Moutsopoulos

Apricot-Pecan Sweet Potatoes
Dinner American

Apricot-Pecan Sweet Potatoes

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; steam dry 1 to 2 minutes.
  2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. 3 Combine sugar, apricot nectar, water, cornstarch, orange zest, salt, and cinnamon together in a medium saucepan over medium heat; bring to a boil. Reduce heat to medium-low; cook, stirring constantly, until sauce thickens, about 2 minutes. Stir in pecans and butter.
  4. 4 Transfer sweet potatoes to the prepared baking dish; pour apricot sauce evenly over top.
  5. 5 Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

By melly

Christmas Cheer
Drink American

Christmas Cheer

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Tie cloves, cardamom pods, allspice berries, and star anise together in a cheesecloth sachet.
  3. 3 Combine apple cider, cranberry juice, and brown sugar together in a pot; bring to a simmer. Add cinnamon sticks, ginger, and spice sachet to cider mixture and steep for 20 minutes.
  4. 4 Pour 1 fluid ounce bourbon into each mug and top off with spiced cider.
  5. 5 Rub the edge of each mug with orange peel and drop into the drink.

By Doc Simonson

Rosemary Stinger Cocktail
Drink American

Rosemary Stinger Cocktail

Prep
10 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Combine water, sugar, and rosemary in a microwave-safe glass jar. Microwave and bring to a boil, about 2 minutes, watching carefully to ensure it doesn't boil over.
  2. 2 Allow to sit for 10 minutes; bring to a boil again. Let syrup sit until cooled, 15 to 20 minutes. Strain out the spent rosemary.
  3. 3 Measure 3 fluid ounces of rosemary simple syrup, ice, bourbon, orange liqueur, amaro liqueur, and lemon juice into a cocktail shaker and mix. Pour into glasses, add bitters to each, and top with a sprig of rosemary and an orange peel strip.

By John Wironen

Orange-Kissed Strawberry Rhubarb Pie
Dessert American

Orange-Kissed Strawberry Rhubarb Pie

4.7

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Roll out ½ pastry into a 12-inch circle; place into the bottom of a 10-inch pie plate.
  3. 3 Combine 1 ½ cups sugar, tapioca, orange zest, salt, and nutmeg in a large bowl until well blended; gently stir in rhubarb, strawberries, and orange juice, taking care not to crush strawberries. Pour rhubarb-strawberry filling into the prepared pie plate; dot with butter.
  4. 4 Roll remaining ½ pie pastry into about a 12-inch circle; place over fruit filling.
  5. 5 Fold top and bottom crust edges together to seal; flute edges. Brush milk over top crust; sprinkle with 1 tablespoon sugar. Cut several vent holes in top crust.
  6. 6 Bake in the preheated oven until filling is thickened and bubbling and crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if edges are browning too quickly, cover them with strips of aluminum foil. Cool pie before serving.

By whodunitrdr

Berry Baked Oatmeal
Breakfast American

Berry Baked Oatmeal

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch glass baking dish with cooking spray.
  2. 2 Mix oats, brown sugar, oat bran, chia seeds, baking powder, cinnamon, orange peel, and salt together in a bowl. Whisk milk, eggs, honey, butter, and vanilla extract together in a separate bowl.
  3. 3 Layer strawberries into the prepared baking dish; top with oat mixture. Pour milk mixture over oat mixture and top with blueberries.
  4. 4 Bake in the preheated oven until lightly browned and set, 23 to 28 minutes.

By PINKFIREBALL21

Harvest Pumpkin Cupcakes
Dessert American

Harvest Pumpkin Cupcakes

4.8

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 32 muffin cups or line cups with paper liners.
  2. 2 Whisk white sugar, pumpkin, eggs, and oil together in a large bowl until evenly blended. Whisk flour, cornstarch, pumpkin pie spice, baking powder, baking soda, and salt together in a separate bowl: beat into pumpkin mixture until well blended.
  3. 3 Divide batter among the prepared muffin cups, filling each ⅔ full.
  4. 4 Bake in the preheated oven until centers spring back when touched, 30 minutes. Cool muffins in the cups for 5 minutes, then transfer to a wire rack to cool, about 25 minutes.
  5. 5 Meanwhile, beat cream cheese and butter together in a bowl with an electric mixer until fluffy. Beat in confectioners’ sugar, orange juice, vanilla extract, and orange zest until smooth. Spread over cooled cupcakes.

By ARGO, KARO and FLEISCHMANN'S

Candied Citrus Peel
Dessert

Candied Citrus Peel

4.6

Prep
15 min
Cook
45 min
Total
540 min

Instructions

  1. 1 Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
  2. 2 In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

By Jill

Make-Ahead Hot Buttered Rum Mix
Drink

Make-Ahead Hot Buttered Rum Mix

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix the brown sugar together with the butter and orange peel in a mixing bowl until evenly blended. Use immediately, or cover and refrigerate for up to 1 month.
  2. 2 To make 1 serving, place 1 rounded tablespoon of the brown sugar mixture into a mug. Add the rum and boiling water, and stir until the mixture is completely dissolved.

By SPICEGIRL522

Chocolate Orange Fudge
Dessert

Chocolate Orange Fudge

4.6

Prep
5 min
Cook
5 min
Total
130 min

Instructions

  1. 1 Line an 8 x 8 inch square pan with parchment paper.
  2. 2 Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.
  3. 3 Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.

By Angela

Cranberry Chutney III

Cranberry Chutney III

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a large saucepan, mix the cranberries, apples, orange peel, sugar and water. Bring to a boil. Boil 5 minutes, or until the berries are soft. Remove from heat and stir in the liqueur. Transfer to sterile jars and refrigerate until serving.

By Elaine

Never Kiss a Yammy
Dinner

Never Kiss a Yammy

4.6

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat an oven to 425 degrees F (220 degrees C). Cover a cookie sheet with aluminum foil.
  2. 2 Scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.
  3. 3 Bake the potatoes in the preheated oven until tender, about 45 minutes. Allow them to cool until they can be handled, about 15 minutes. Scoop out the sweet potato flesh into a large bowl and mash well. Stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. If you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. Spread the potatoes in a microwave-safe dish.
  4. 4 Microwave on HIGH until heated through, about 5 minutes.

By SQUEAKYCHU

Perfect Flourless Orange Cake
Dessert

Perfect Flourless Orange Cake

4.3

Prep
150 min
Cook
60 min
Total
240 min

Instructions

  1. 1 Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
  3. 3 In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
  4. 4 Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

By Lucence

Warm Orange Sauce
Dessert

Warm Orange Sauce

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
  2. 2 Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into simmering sauce until thickened and no longer cloudy.
  3. 3 Remove sauce from heat; stir in orange peel and triple sec. Serve warm.

By Avon- status quo PRO

Hot Chai Latte
Drink

Hot Chai Latte

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine the milk and water in a saucepan over medium-high heat. Once this mixture has warmed, place the orange peel, cloves, cinnamon stick, peppercorns, nutmeg, sugar and tea leaves into the pan. Bring to a boil, then reduce heat to medium-low, and simmer until the color deepens to your liking. Strain out spices, and pour into cups.

By RileyCarlson

Orange Flavored Fudge
Dessert

Orange Flavored Fudge

3.8

Prep
5 min
Cook
11 min
Total
136 min

Instructions

  1. 1 In a 2 quart microwave safe dish combine sugar, evaporated milk and butter. Microwave on high for 8 minutes.
  2. 2 Stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted.
  3. 3 Stir in orange peel and liqueur. Chill for 2 hours, or until firm, and cut into squares.

By Sara

Gingerbread Cookies without Molasses
Dessert

Gingerbread Cookies without Molasses

5.0

Prep
30 min
Cook
40 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and beat until light and fluffy. Mix in corn syrup and orange peel until well combined.
  3. 3 Sift together flour, cinnamon, ginger, cloves, and salt in a separate bowl; stir into creamed butter mixture until blended. Shape dough into several balls, wrap in plastic wrap, and place in the refrigerator until thoroughly chilled, at least 1 hour.
  4. 4 Working in batches, place one ball of chilled dough on a floured surface and roll to 1/4-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets. Repeat with remaining dough.
  5. 5 Bake in the preheated oven until edges are firm, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By NANCYLEEC

Patti's Triple Cranberry Sauce

Patti's Triple Cranberry Sauce

4.9

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Stir the cranberry juice concentrate and sugar together in a saucepan over medium-high heat, and bring to a boil, stirring until sugar has dissolved. Mix in the fresh and dried cranberries, reduce heat to medium, and cook until the dried cranberries soften and the fresh ones pop, 7 to 10 minutes. Remove from heat.
  2. 2 Mix in the orange marmalade, orange juice, orange peel, and allspice until thoroughly combined. Allow the cranberry sauce to cool completely. Pour into glass serving dish, cover, and chill until cold, at least 2 hours. Can be made up to 2 days ahead of time and refrigerated until serving.

By Alisa Hellman Lansdale

Holiday Leg of Lamb
Dinner

Holiday Leg of Lamb

4.7

Prep
20 min
Cook
180 min
Total
210 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
  3. 3 Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175 degrees F. and is well done at 180 degrees F.
  4. 4 Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with fresh mint.

By Elisa Gale