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
• peach
• strawberry
• brown sugar

Instructions

1. 1 Place the peaches, strawberries, orange juice, and brown sugar in a food processor. Puree until smooth.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until firm.

By Allrecipes Member

Ingredients

• ✓ orange juice
• rice wine vinegar
• olive oil
• cilantro
• mustard
• garlic
• honey

Instructions

1. 1 Whisk together vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl.

By Stephanie C

Ingredients

• ✓ orange juice
• brown sugar
• white sugar
• vanilla extract
• cinnamon
• pear
• walnut

Instructions

1. 1 Combine orange juice, brown sugar, white sugar, vanilla extract, and cinnamon in a large saucepan over medium heat; bring to a boil, stirring until sugar dissolved. Place pears into syrup, cover, and simmer 1 hour and 15 minutes, flipping pears twice and spooning sauce over pears every 10 minutes.
2. 2 Transfer pears to individual serving dishes. Continue cooking syrup, stirring often, until thickened, about 15 minutes, then stir in walnuts. Pour sauce over pears.

By ladyngetal

Ingredients

• ✓ orange juice
• cranberry
• brown sugar
• red wine
• cinnamon stick
• star anise
• nutmeg
• clove

Instructions

1. 1 Mix cranberries, orange juice, and brown sugar in a saucepan over low heat. Bring to a simmer; cook and stir until sugar has dissolved, about 5 minutes. Add wine, cinnamon, star anise, nutmeg, and cloves. Mix well. Continue simmering until sauce starts to thicken, about 10 minutes.

By Karine Romano - Skobinsky

Ingredients

• ✓ orange juice
• parsley
• honey
• olive oil
• white wine vinegar
• orange peel
• salt
• cayenne pepper

Instructions

1. 1 Combine parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate mixture 4 hours for the best flavor. Shake gently just before serving.

By LaurasFaves

Ingredients

• ✓ orange juice
• egg
• milk
• anise extract
• all-purpose flour
• butter
• sugar

Instructions

1. 1 Beat together the eggs, milk, orange juice, anise, and flour until smooth. Refrigerate overnight.
2. 2 To cook the crepes, melt a little butter in a heavy skillet over medium heat; brush the butter evenly over the pan. Pour in 1/4 cup of the batter, tilt the pan to distribute the batter evenly. Cook until the batter begins to firm up and bubble, when lightly browned, flip over, and continue cooking until browned on the other side, about 4 minutes total. Repeat with remaining batter. To serve, sprinkle crepes with sugar.

By Karen Gallinetti

Ingredients

• ✓ orange juice
• white balsamic vinegar
• grapefruit juice
• lime juice
• lemon juice
• olive oil
• walnut
• romano cheese
• salt
• pepper

Instructions

1. 1 Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.

By Alex99

Ingredients

• ✓ orange juice
• milk
• all-purpose flour
• egg
• vegetable oil
• almond extract
• white sugar
• vanilla pudding mix
• sour cream
• strawberry
• banana
• blueberry
• whipped cream

Instructions

1. 1 To make the crepes, whisk together the milk, flour, eggs, oil, almond extract, and sugar in a bowl until you have a smooth batter. Lightly grease a small skillet and place over medium heat. Spoon in 2 tablespoons of batter and gently tilt the skillet to spread the batter to the edges of the pan. Cook until brown, 1 to 2 minutes. Flip the crepe and cook the other side until brown. Remove to a plate. Repeat with remaining batter until it is all used.
2. 2 To make the filling, whisk together the pudding mix, orange juice, and sour cream in a bowl. Gently fold the strawberries, bananas and blueberries into the sour cream mixture.
3. 3 Lightly grease the bottom of a baking dish. Cover the bottom of the dish with 1/3 of the crepes. Spoon 1/2 of the fruit mixture over the crepes. Repeat with remaining fruit and crepes, finishing with the crepes as the top layer. Garnish with whipped cream. Allow to sit 30 minutes before serving.

By REALCOOKIE

Ingredients

• ✓ orange juice
• milk
• water
• egg
• sugar
• salt
• all-purpose flour
• butter
• orange zest
• sugar
• orange zest
• butter
• orange liqueur
• salt
• orange liqueur
• vanilla ice cream

Instructions

1. 1 To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
2. 2 Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
3. 3 To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
4. 4 Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
5. 5 To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.

By TheOtherJuliaGulia