Type what you have

Ingredients

• ✓ orange
• egg white
• almond
• butter
• all-purpose flour
• white sugar
• vanilla extract
• orange liqueur
• egg yolk
• sugar
• cream cheese
• all-purpose flour
• salt
• egg yolk
• butter
• milk
• active dry yeast
• water
• white sugar

Instructions

1. 1 Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
3. 3 Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
4. 4 Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
5. 5 Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
6. 6 Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
7. 7 Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
8. 8 Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
9. 9 Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
10. 10 Preheat oven to 350 degrees F (175 degrees C).
11. 11 Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

By Ellen Bancroft Ziegler

Ingredients

• ✓ orange
• wheat bran
• brown sugar
• milk
• all-purpose flour
• white sugar
• baking powder
• salt
• cinnamon
• grapeseed oil
• egg
• molasses
• cranberry

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
2. 2 Combine bran and brown sugar in a large bowl.
3. 3 Pour milk into a microwave-safe glass measuring cup. Microwave until almost boiling, about 1 minute. Pour hot milk over bran mixture. Beat with an electric mixer until combined. Let stand until milk is mostly absorbed, about 5 minutes.
4. 4 Combine flour, sugar, baking powder, salt, and cinnamon in a small bowl.
5. 5 Beat oil, eggs, molasses, and orange zest into bran mixture. Mix in dry ingredients until just combined. Sprinkle cranberries on top, then fold in with a spatula. Divide batter among the prepared muffin cups.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By LauraF

Ingredients

• ✓ orange
• all-purpose flour
• baking soda
• baking powder
• white sugar
• egg
• vegetable oil
• zucchini
• cranberry
• lemon extract
• cinnamon
• clove
• nutmeg
• salt
• ground ginger

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
2. 2 Whisk flour, baking soda, and baking powder together in a bowl. Set aside.
3. 3 Beat sugar and eggs together in a large bowl with an electric mixer until well combined; beat in oil until blended. Stir in zucchini, cranberries, orange zest, and lemon extract, then stir in cinnamon, cloves, nutmeg, salt, and ginger. Stir in flour mixture until incorporated. Divide batter between the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely, about 20 minutes more.

By JANAI

Ingredients

• ✓ orange
• orange juice
• water
• cinnamon
• yeast
• white sugar
• margarine
• egg
• bread flour
• salt
• baking powder
• aluminum foil
• egg white
• vanilla extract

Instructions

1. 1 Mix orange juice, water, and cinnamon in a microwave-safe bowl. Heat in the microwave until the mixture registers 110 degrees F (43 degrees C) on an instant-read thermometer, 1 to 2 minutes.
2. 2 Stir yeast into the orange juice mixture. Let stand until yeast is creamy and frothy, about 45 minutes.
3. 3 Combine sugar and margarine in the bowl of a stand mixer. Beat until creamy. Add eggs; beat on high speed for 30 seconds. Mix in yeast mixture and orange zest until well combined.
4. 4 Sift flour, salt, and baking powder together in a bowl. Add gradually to the mixture in the stand mixer, mixing with a bread hook until a soft, sticky dough forms, about 5 minutes.
5. 5 Transfer dough to a large glass bowl. Cover with plastic wrap; let rise in a warm place until doubled in size, 2 to 4 hours.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
7. 7 Divide dough into 2 equal pieces. Put 1 wrapped coin in each piece; knead for 2 to 3 minutes and shape into a ball. Place 1 ball of dough in each cake pan. Cover with plastic wrap; let rise until puffy, 2 to 4 hours more.
8. 8 Whisk egg white and vanilla together in a small bowl. Brush over the top of dough.
9. 9 Bake in the preheated oven until a knife inserted into the center comes out with a few crumbs attached, 30 to 55 minutes.

By Kathryn Dietz

Ingredients

• ✓ orange
• cola-flavored carbonated beverage
• orange lemonade

Instructions

1. 1 Pour cola into a glass. Slowly pour in orange lemonade. Garnish with orange slice.

By Alois

Ingredients

• ✓ orange
• water
• cranberry
• white sugar
• egg yolk
• butter

Instructions

1. 1 Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
2. 2 Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
3. 3 Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat.
4. 4 Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated.
5. 5 Pour curd into a sterile 1-pint jar and allow to cool; seal and store in the refrigerator for up to 1 week.

By France Cevallos

Ingredients

• ✓ orange
• lemon
• lime
• red wine
• rum
• orange juice
• white sugar

Instructions

1. 1 Refrigerate orange, lemon, lime, wine, rum, and orange juice until cold.
2. 2 Slice orange, lemon, and lime into thin rounds. Place in a large glass pitcher. Add rum and sugar. Refrigerate to allow flavors to blend, about 2 hours.
3. 3 Crush fruit lightly with a wooden spoon. Stir in wine and orange juice. Adjust sweetness as desired.

By Lisa

Ingredients

• ✓ orange
• peach schnapps
• cognac
• white sugar
• mango
• dry white wine
• ginger ale

Instructions

1. 1 Gather all ingredients.
2. 2 Combine peach Schnapps, Cognac, sugar, sliced oranges, and sliced mangos in a pitcher; stir and chill for at least 1 hour.
3. 3 Pour fruit mixture into a large punch bowl; stir in chilled white wine and ginger ale.
4. 4 Serve sangria in glasses with some sliced fruit.

By WIFIE

Ingredients

• ✓ orange
• water
• white sugar
• cinnamon stick
• clove
• red wine

Instructions

1. 1 Combine water, sugar, and cinnamon in a large saucepan; bring to a boil. Reduce heat to low.
2. 2 Cut one orange in half; squeeze juice into sugar mixture. Push 5 cloves into each orange peel; add to the saucepan. Simmer over low heat until thick and syrupy, 20 to 30 minutes.
3. 3 Slice remaining orange; set aside for serving.
4. 4 Remove mixture from heat; stir in wine. Discard orange peels and cinnamon stick.
5. 5 Ladle into mugs and garnish with reserved orange slices.

By ELSE

Ingredients

• ✓ orange
• red wine
• cinnamon stick
• clove
• white sugar
• lemon juice

Instructions

1. 1 Pour wine into a large pot and set over medium heat. Let it warm up until steam rises from the surface, but do not allow it to boil. Add cinnamon sticks, cloves, lemon juice, and sugar; stir to dissolve sugar. Float orange slices on the surface. Warm over medium heat for 5 minutes, being careful not to let it boil. Remove from heat and let stand for 1 hour.
2. 2 Pour through a colander to remove orange slices and whole spices. Serve hot, or refrigerate and reheat gently just before serving.

By Eurocook

Ingredients

• ✓ orange
• vegetable oil
• sugar
• egg
• yogurt
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the batter into a greased 9-inch baking pan.
3. 3 Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.

By Allrecipes Member

Ingredients

• ✓ orange
• lemon
• lime
• white sugar
• tequila
• ice cube
• dry white wine
• champagne
• club soda

Instructions

1. 1 Put oranges, lemons, and limes in a large punch bowl; pour sugar over fruit. Add tequila; stir gently with a wooden spoon. Set aside to soak 6 hours to overnight.
2. 2 Add ice to the punch bowl; add white wine, Champagne, and club soda. Stir; serve immediately.

By FNYDM4

Ingredients

• ✓ orange
• watermelon
• dry white wine
• vodka
• triple sec
• simple syrup
• blueberry
• lime

Instructions

1. 1 Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher.
2. 2 Pour wine, vodka, triple sec, and simple syrup into the pitcher; stir to combine. Add remaining 3 cups of watermelon cubes, orange sections, blueberries, and lime quarters; chill sangria for 4 hours before serving.

By bewitched

Ingredients

• ✓ orange
• lemonade
• gin-based liqueur
• apple
• cucumber
• lemon
• lime
• strawberry
• mint

Instructions

1. 1 Stir Sprite and Pimm's together in a serving pitcher until well mixed; add apple, orange, cucumber wedge, lemon, lime, strawberries, and mint. Serve in ice-filled tall glasses.

By Sandy Wiemers

Ingredients

• ✓ orange
• lemon
• lime
• apple
• cherry
• pineapple
• brandy
• red wine
• lemon-lime soda
• orange juice

Instructions

1. 1 Slice orange, lemon, and lime into thin rounds. Place the sliced citrus in a pitcher with apples, cherries, and pineapple.
2. 2 Pour in brandy and refrigerate for 2 hours or more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.
3. 3 Gently crush the fruits with a spoon, then stir in red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

By PAULHAYWARD

Ingredients

• ✓ orange
• water
• sugar
• clove
• allspice berry
• tea bag
• pineapple juice
• lemon

Instructions

1. 1 Combine water, sugar, cloves, and allspice berries in a large pot and bring to a boil. Reduce heat to a simmer. Add tea bags; steep for 5 minutes and leave in the pot. Add pineapple juice, lemon juice, and orange juice. Simmer until heated through, about 15 minutes more. Remove tea bags and spices, if desired.

By MamaBogan85

Ingredients

• ✓ orange
• corned beef brisket
• pickling spice
• onion
• celery
• water
• margarine
• cabbage
• apple

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in roast.
2. 2 Rinse brisket and pat dry. Rub with pickling spice, then place in the prepared roasting pan. Arrange orange, onion, and celery slices on and around the roast. Pour in 1/2 cup water, then wrap the aluminum foil up tightly over the roast, making sure the ends are sealed.
3. 3 Bake in the preheated oven until meat is tender, about 4 hours.
4. 4 About 45 minutes before the roast is done, heat remaining 1/4 cup water and 3 tablespoons margarine in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes, shaking the pot occasionally to ensure nothing sticks to the bottom.
5. 5 Top cabbage and apples with remaining margarine and serve with sliced corned beef.

By ORIGINALSYN

Ingredients

• ✓ orange
• sweet red wine
• lemon-lime soda
• strawberry soda
• simple syrup
• orange juice
• brandy
• mixed berry
• strawberry

Instructions

1. 1 Mix wine, sodas, simple syrup, orange juice, and brandy together in a large pitcher. Drop in orange slices and some of the frozen berries. Place in the refrigerator for 3 hours.
2. 2 Pour into glasses and drop in remaining frozen berries instead of ice. Garnish with strawberries.

By KathyS

Ingredients

• ✓ orange
• rose wine
• pineapple juice
• vodka
• simple syrup
• triple sec
• raspberry
• lemon
• lime

Instructions

1. 1 Combine wine, pineapple juice, vodka, simple syrup, and triple sec in a pitcher or large bowl. Refrigerate until chilled, about 1 hour.
2. 2 Stir raspberries, oranges, lemons, and limes into chilled sangria, at least 30 minutes before serving. Serve over ice.

By Celeste

Ingredients

• ✓ orange
• rum
• white sugar
• green apple
• lemon
• lime
• red wine
• orange juice
• lemon-lime carbonated beverage

Instructions

1. 1 Combine rum and sugar in a large pitcher until sugar is dissolved; add apple slices, orange slices, lemon slices, and lime slices. Slightly crush fruit against bottom of pitcher to extract some juice.
2. 2 Add wine and orange juice to the pitcher; stir. Add lemon-lime soda just before serving; stir.

By themistycat

Ingredients

• ✓ orange
• red wine
• rum
• strawberry
• lemon
• lime
• clove
• apple
• lemon-lime carbonated beverage

Instructions

1. 1 Combine wine and rum in a large pitcher; add strawberries, orange, lemon, and lime. Push cloves into apple slices; add to pitcher. Cover the pitcher with plastic wrap; refrigerate 4 hours to overnight.
2. 2 Remove and discard cloves from apple slices; return apples to pitcher.
3. 3 Fill tall glasses halfway with sangria mixture; top off with soda and gently stir. Garnish with marinated fruit; serve.

By Amanda Dattilio

Ingredients

• ✓ orange
• ring
• lid
• canning jar
• bread crumb
• salt
• nutmeg
• clove
• allspice
• cinnamon
• white sugar
• brown sugar
• white vinegar
• currant
• raisin
• apple
• zucchini

Instructions

1. 1 In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.

By Barb S

Ingredients

• ✓ orange
• water
• white sugar
• clove
• cinnamon stick
• raisin
• red wine
• lemon
• almond

Instructions

1. 1 In a large pot, combine the water, sugar, cloves, cinnamon, and raisins. Bring to a boil, then remove from the heat and stir in the wine, lemon juice, and orange juice. Heat through, but do not boil. Remove the cinnamon stick. Ladle into cups, and serve with sliced almonds and the boiled raisins.

By KIRSII

Ingredients

• ✓ orange
• red wine
• soda water
• peach schnapps
• pomegranate juice
• lemon juice
• peach
• lemon
• raspberry
• ice cube

Instructions

1. 1 Stir red wine, raspberry-flavored soda water, peach schnapps, pomegranate juice, and lemon juice together in a large pitcher or punch bowl; add peaches, lemons, raspberries, and oranges. Float ice cubes in sangria to chill.

By Robert Farabaugh

Ingredients

• ✓ orange
• sugar
• water
• lime
• red wine
• ice
• sparkling water
• raspberry
• blackberry
• blueberry
• strawberry

Instructions

1. 1 Dissolve sugar in tap water in a large pitcher. Add orange slices, lime slices, and wine. Stir in ice cubes until cold. Top with sparkling water. Serve in red-wine glasses, with fresh berries in each glass.

By Allrecipes

Ingredients

• ✓ orange
• all-purpose flour
• salt
• butter
• vegetable shortening
• white sugar
• vanilla extract
• orange juice
• mincemeat filling
• confectioners' sugar

Instructions

1. 1 Combine flour and salt in a large bowl. Add butter and shortening; rub in with cold fingers until mixture resembles fine bread crumbs. Mix in sugar and orange zest thoroughly. Mix in vanilla extract. Stir in enough orange juice to bring dough together.
2. 2 Knead dough briefly to form a smooth ball. Wrap in plastic wrap; refrigerate until firm, at least 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Roll dough out on a lightly floured work surface to a thickness of 1/8 inch. Cut out 12 circles using a 2 1/2-inch cutter and 12 circles using a 1-inch cutter.
5. 5 Line 12 mini tart pans or a muffin tin with the 2 1/2-inch dough circles. Cover dough with about 1 tablespoon mincemeat filling. Lay 1-inch circles on top.
6. 6 Bake in the preheated oven until tops are pale golden brown, 17 to 21 minutes. Cool slightly on wire racks, about 10 minutes. Dust with confectioners' sugar before serving.

By lighty78

Ingredients

• ✓ orange
• water
• cardamom seed
• cinnamon stick
• clove
• sugar
• raisin
• almond
• muscatel wine
• port wine
• brandy

Instructions

1. 1 Bring water to a boil in a pot with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat and allow to steep 8 hours to overnight.
2. 2 Place raisins and almonds into a large saucepan. Strain sugar water into raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat and cook until hot but not simmering.
3. 3 Serve warm in a mug with some fruit and almonds in each cup.

By Gwynne

Ingredients

• ✓ orange
• ✓ orange
• apple cider
• cranberry juice
• lemon juice
• pineapple juice
• clove
• honey
• white sugar
• cinnamon stick
• nutmeg
• allspice
• ginger
• mint

Instructions

1. 1 In a large saucepan or pot, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil. Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally.
2. 2 Serve warm and garnish each cup with mint and an orange slice.

By Miss Blurton

Ingredients

• ✓ orange
• vegetable oil
• onion
• red wine
• black currant jelly
• lemon
• brown sugar
• black pepper
• mustard powder
• ginger
• cayenne pepper
• salt

Instructions

1. 1 Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
2. 2 Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
3. 3 Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
4. 4 Bring sauce to a boil; remove from heat.

By John Mitzewich

Ingredients

• ✓ orange
• honey
• water
• vanilla bean
• ginger
• lemon
• mint
• nutmeg
• clove
• black peppercorn
• star anise
• cardamom
• vodka

Instructions

1. 1 Bring 1 cup honey and water to a boil in a saucepan while stirring. Immediately reduce heat to low once boiling. Scrape the vanilla bean contents into the mixture and add the pod. Stir in ginger. Add orange zest, lemon zest, mint, nutmeg, cloves, peppercorns, star anise, and cardamom. Cook over low heat, stirring, 5 to 8 minutes.
2. 2 Pour mixture into a wide-mouth, sealable bottle. Add 1 liter vodka and seal. Allow ingredients to steep together for 3 weeks, agitating occasionally.
3. 3 Pour vodka through a strainer or cheesecloth and taste for sweetness. Add more honey or vodka to acquire the right level of sweetness (it should taste quite sweet, but everyone has their own personal preference.) Serve neat at room temperature.

By Jordan Jones