Type what you have

Ingredients

• ✓ orange zest
• pear
• red wine
• sugar
• cinnamon stick
• clove
• fennel seed
• black peppercorn
• bay leaf

Instructions

1. 1 Peel pears and remove the cores from the bottom, leaving the stems intact; set aside.
2. 2 Combine red wine, sugar, cinnamon, cloves, orange zest, fennel seed, peppercorns, and bay leaves in a large saucepan and bring to a boil; stir until sugar is dissolved. Add pears, return to a simmer, and reduce heat to medium-low; continue simmering until tender, about 25 minutes.
3. 3 Remove pears from wine syrup to a rimmed dish; cover the dish and refrigerate until pears are cold. Strain syrup through a mesh sieve into a medium pot and discard spices. Simmer syrup over medium heat until thickened enough to coat the back of a spoon. Refrigerate syrup until cold.
4. 4 Pour cold syrup over pears. Cover and chill in the refrigerator for at least 2 hours before serving.

By Shay

Ingredients

• ✓ orange zest
• butter
• white sugar
• butter
• all-purpose flour
• milk
• orange liqueur
• egg yolk
• vanilla extract
• egg white

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush the insides of two (8-ounce) ramekins with 1 tablespoon melted butter; sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
2. 2 Melt 5 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in hot butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Pour into a large bowl. Stir in orange liqueur and zest. Add egg yolks and vanilla; mix until smooth.
3. 3 Whisk egg whites in a second large bowl until frothy. Slowly add 2 tablespoons sugar and whisk until combined. Add remaining 2 tablespoons sugar and continue to whisk until meringue holds its shape and is thick but not stiff.
4. 4 Fold 1/2 of the meringue into egg yolk mixture until combined. Gently fold in remaining meringue until well mixed. Transfer to the prepared ramekins, leaving 1/4-inch space at the top.
5. 5 Bake in the preheated oven until risen and browned, about 16 minutes.

By John Mitzewich

Ingredients

• ✓ orange zest
• butter
• blueberry
• all-purpose flour
• baking powder
• salt
• buttermilk
• egg
• white sugar
• vanilla extract
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter.
2. 2 Place a layer of blueberries into the prepared baking dish.
3. 3 Combine flour, baking powder, and salt in a small bowl. Whisk together buttermilk, eggs, and sugar in a large bowl. Add flour mixture to buttermilk mixture and stir until batter is smooth. Mix in vanilla extract and orange zest. Carefully pour over blueberries in the baking dish.
4. 4 Bake in the preheated oven until set, about 30 minutes. Sprinkle with a thin layer of brown sugar. Return to the oven and bake until sugar is lightly browned, 10 to 15 minutes. Serve warm or cold.

By nch

Ingredients

• ✓ orange zest
• ✓ orange zest
• milk
• water
• egg
• sugar
• salt
• all-purpose flour
• butter
• orange juice
• sugar
• 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

Ingredients

• ✓ orange zest
• vanilla yogurt
• strawberry
• maple nut granola
• blueberry

Instructions

1. 1 Mix yogurt and orange zest together in a bowl.
2. 2 Layer some of the strawberries, yogurt mixture, granola, and blueberries in a parfait glass. Repeat layers until all the ingredients are used up.

By Jennifer Baker

Ingredients

• ✓ orange zest
• butter
• confectioners sugar
• orange juice
• brandy

Instructions

1. 1 Place butter, confectioners sugar, orange rind, orange juice, and brandy or cognac into food processor and mix until smooth. Pile sauce into serving bowl and refrigerate. Remove from fridge about one hour before serving.

By Emma

Ingredients

• ✓ orange zest
• egg
• sugar
• all-purpose flour
• baking powder
• orange juice

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
2. 2 Separate the eggs while cold, then bring to room temperature.
3. 3 Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
4. 4 In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
5. 5 Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

By Jackie Lim

Ingredients

• ✓ orange zest
• strawberry
• sugar
• heavy cream
• coconut macaroon

Instructions

1. 1 Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
2. 2 When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
3. 3 Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
4. 4 To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ orange zest
• water
• granulated sugar
• orange juice
• lemon juice
• pineapple

Instructions

1. 1 In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
2. 2 In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
3. 3 Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

By JENINE7

Ingredients

• ✓ orange zest
• butter
• confectioners' sugar
• amaretto liqueur
• vanilla extract
• salt
• all-purpose flour
• almond

Instructions

1. 1 Combine butter, sugar, orange zest, amaretto, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. With mixer on low speed, add flour and mix until a dough starts to form. Mix in almonds using a spatula. Form dough into a log and freeze for 40 minutes, then place in the refrigerator for 20 minutes.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Shape dough into small balls and flatten slightly. Place balls 1-inch apart on an ungreased baking sheet. Bake until edges are golden, about 12 minutes.
4. 4 Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

By Ann

Ingredients

• ✓ orange zest
• egg
• white sugar
• olive oil
• five-spice powder
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
2. 2 Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

By ChefJackie

Ingredients

• ✓ orange zest
• butter
• sugar
• egg yolk
• nutmeg
• salt
• cake flour
• poppy seed

Instructions

1. 1 Combine the butter, sugar, egg yolks, lemon or orange zest, nutmeg and salt. Beat until light and fluffy.
2. 2 Sift the flour, then add it and the poppy seeds to the butter mixture. Mix until just combined.
3. 3 Divide dough into 4 equal parts. Form each piece into a 2 inch diameter cylinder and wrap in plastic and refrigerate for 2 hours or until firm. At this point you can freeze the dough for later use.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Cut dough cylinders into 1/4 inch thick slices and place on ungreased baking sheets. Bake at 350 degrees F (175 degrees C) for 9 minutes. Let cookies cool on sheets for 2 minutes, then transfer to wire racks to cool. Once cool, store in an airtight container.

By J. Storm

Ingredients

• ✓ orange zest
• cranberry
• sugar
• all-purpose flour
• rolled oat
• brown sugar
• baking powder
• salt
• butter

Instructions

1. 1 In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
3. 3 In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
4. 4 Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

By Inger

Ingredients

• ✓ orange zest
• all-purpose flour
• white sugar
• cinnamon
• nutmeg
• clove
• butter
• milk
• milk chocolate

Instructions

1. 1 Combine flour, sugar, 2 tablespoons orange zest, cinnamon, nutmeg, and cloves in the bowl of a stand mixer fitted with the paddle attachment. Add butter and beat until mixture resembles crumbs and starts to stick together. Work until dough sticks together and forms a smooth ball that is not sticky, adding milk if mixture is too dry. Press into a disk shape and wrap in wax paper. Chill in the refrigerator for 30 minutes
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Lightly flour a clean countertop. Roll dough to 1/2-inch thickness. Cut into shapes with cookie cutters and place on the prepared baking sheets.
4. 4 Bake cookies in the preheated oven until bottoms are lightly golden, 18 to 22 minutes. Transfer cookies to wire racks and cool completely, about 30 minutes.
5. 5 Line the countertop with wax paper. Dip tops of cookies into the melted chocolate, allowing excess to drip back into the bowl. Place cookies on the wax paper and immediately sprinkle tops with remaining 1 tablespoon orange zest. Let dry.

By SunnyDaysNora

Ingredients

• ✓ orange zest
• all-purpose flour
• pecan
• butter
• confectioners sugar
• vanilla extract
• orange juice
• semi-sweet chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour and pecans; set aside.
2. 2 In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in 1 tablespoon of orange zest, vanilla and orange juice. Stir in the flour and nuts until well blended. Roll the dough into 1 inch balls, and place them 1 inch apart on ungreased cookie sheets.
3. 3 Bake for 20 to 25 minutes, or until the edges are just starting to brown. Cool for about 10 minutes, then transfer to wire racks to cool completely.
4. 4 Place the chocolate chips in a small glass or ceramic bowl, and place in the microwave. Heat for 1 minute, then stir. Continue heating and stirring at 20 second intervals until smooth.
5. 5 Dip the cookies into the melted chocolate, and sprinkle the remaining orange zest over the top before the chocolate sets for decoration. Cool at room temperature or in the refrigerator until set, then store in an airtight container at room temperature.

By HAPPYBAKER1

Ingredients

• ✓ orange zest
• shortening
• white sugar
• egg
• poppy seed
• yogurt
• all-purpose flour
• baking powder

Instructions

1. 1 In a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Cut dough logs into 1/4-inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool.

By Amy Mox

Ingredients

• ✓ orange zest
• cream cheese
• butter
• orange juice
• confectioners' sugar

Instructions

1. 1 Beat cream cheese, butter, orange juice, and orange zest in a mixing bowl with an electric mixer until creamy. Gradually mix in confectioner's sugar until blended and smooth.

By Debbie Rowe

Ingredients

• ✓ orange zest
• gelatin
• water
• water
• orange juice
• lemon zest
• white sugar
• lemon juice
• salt

Instructions

1. 1 In a medium bowl, soak gelatin in cold water for 5 minutes. Add boiling water, stirring until gelatin dissolves.
2. 2 To 3 tablespoons of the orange juice add the orange and lemon zest; set aside for 5 minutes.
3. 3 Strain the zest out of the orange juice and discard the zest. To the gelatin add all of the orange juice, sugar, lemon juice and salt. Stir until well blended and set aside to cool.
4. 4 Pour cooled mixture into a 4-cup mold which has been rinsed in cold water. Cover and refrigerate to congeal.

By Kim

Ingredients

• ✓ orange zest
• butter
• white sugar
• vanilla extract
• orange juice
• water
• all-purpose flour
• pecan
• confectioners sugar

Instructions

1. 1 Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract, orange juice, water, and orange zest; beat until blended. Add flour and pecans and mix with a spoon until blended but crumbly. Cover and place in the refrigerator until chilled, 3 hours to overnight.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Scoop up about a golf-ball-size of dough and press together into a ball. Flatten and smooth the edges, making sure the dough is firm and not flaky or crumbly, or else cookies will not rise or expand as they bake. Place on an ungreased cookie sheet. Repeat with the rest of the dough.
4. 4 Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
5. 5 Sift some confectioners' sugar into a small bowl. Drop a cookie into the sugar, shake the bowl, flip the cookie, and agitate again to cover in sugar. Repeat with remaining cookies, adding more sugar as necessary.

By BakerHouston

Ingredients

• ✓ orange zest
• white bean
• milk
• white sugar
• egg
• ground ginger
• cornstarch
• butter
• vanilla extract

Instructions

1. 1 Process beans and milk together in a blender until smooth; pour into a small saucepan.
2. 2 Stir sugar, egg, orange zest, ginger, and cornstarch into the bean mixture until smooth; place over medium heat and cook, stirring constantly, until thickened, about 30 minutes.
3. 3 Stir butter and vanilla extract into the thickened mixture until the butter is melted; pour into 4 dessert cups and refrigerate until chilled, at least 15 minutes.

By Lanilu

Ingredients

• ✓ orange zest
• ✓ orange zest
• orange cake mix
• egg
• ricotta cheese
• canola oil
• orange juice
• orange extract
• powdered sugar
• orange juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Prepare cake: combine cake mix, eggs, ricotta cheese, oil, orange juice, orange zest, and orange extract in a large bowl. Mix until batter is well combined. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes. Carefully invert onto a serving platter and let cool completely, about 1 hour.
4. 4 Prepare glaze: mix powdered sugar, orange juice, and orange zest together in a small bowl. Drizzle glaze over the cooled cake.

By Yoly

Ingredients

• ✓ orange zest
• water
• agave nectar
• white sugar
• orange juice
• quince
• cinnamon stick
• cranberry

Instructions

1. 1 Combine water, agave nectar, white sugar, and orange juice in a saucepan over medium-high heat and bring to a boil.
2. 2 Meanwhile, wash and peel the quince fruits and cut out any dark spots. Add whole quinces to the boiling liquid and reduce heat. Simmer for 10 minutes. Turn quince over 180 degrees and simmer an additional 10 minutes. Add cranberries and simmer until quince are tender to a knife, 10 minutes.
3. 3 Serve quince cored or whole with the cranberries and syrup ladled over them. Top with orange zest.

By Buckwheat Queen

Ingredients

• ✓ orange zest
• almond milk
• orange juice
• arborio rice
• salt
• egg
• orange extract
• cream of coconut

Instructions

1. 1 Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot). Seal pressure cooker, choose the "Manual" setting and high pressure. Set the timer for 4 minutes.
2. 2 Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve.
3. 3 Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.

By lutzflcat

Ingredients

• ✓ orange zest
• sugar
• egg
• vegetable oil
• vanilla extract
• baking soda
• all-purpose flour
• cranberry
• orange juice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 6 large muffin cups with paper liners.
2. 2 Beat sugar and eggs together with a fork or electric mixer until blended. Mix in vegetable oil. Stir in vanilla extract and baking soda. Add flour, cranberries, orange juice, and orange zest and mix up nicely.
3. 3 Spoon batter into the prepared muffin cups, filling each to the top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By mommabrox7

Ingredients

• ✓ orange zest
• pie crust
• corn syrup
• pecan
• egg
• butter
• white sugar
• orange juice
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
2. 2 Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
3. 3 Bake until pie filling is set in the center, about 45 minutes.

By chebber

Ingredients

• ✓ orange zest
• butter
• white sugar
• brown sugar
• egg
• all-purpose flour
• baking soda
• salt
• white chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cream butter and both sugars together in a mixing bowl until light and fluffy. Beat in egg and orange zest.
3. 3 Stir flour, baking soda, and salt together in a separate bowl. Gradually mix flour mixture into butter mixture. Stir in white chocolate chips and walnuts. Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
4. 4 Bake for 10 to 12 minutes in the preheated oven.
5. 5 Remove from the oven and cool briefly on the baking sheets before transferring to a wire rack to cool completely.

By Jennifer

Ingredients

• ✓ orange zest
• butter
• sugar
• egg yolk
• honey
• all-purpose flour
• baking powder
• mace
• salt
• egg white

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
2. 2 In a medium bowl, cream butter and sugar until light and fluffy. Gradually blend in the egg yolk, orange zest, and honey. Sift together the flour, baking powder, salt, and mace; stir into the creamed mixture.
3. 3 Drop cookie dough by teaspoonfuls about 2 inches apart onto the prepared cookie sheet. Flatten cookies with a fork dipped in flour. Brush lightly with egg white. Bake for 10 to 14 minutes in the preheated oven. Cool on wire racks after removing from oven.

By tawonda

Ingredients

• ✓ orange zest
• graham cracker crumb
• white sugar
• butter
• semisweet chocolate
• cream cheese
• sugar
• egg
• orange juice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
2. 2 Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
3. 3 In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
4. 4 Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

By Eloise Liberty

Ingredients

• ✓ orange zest
• butter
• sugar
• orange juice
• egg
• instant flour
• lemon juice
• milk
• orange marmalade
• orange liqueur

Instructions

1. 1 Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1 1/2 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
2. 2 Whisk butter, 1/2 cup sugar and zest until smooth. Whisk in egg yolks, then flour, until smooth. Next whisk in 1/4 cup orange juice and 2 Tbs. lemon juice, then the milk, to form a thin batter.
3. 3 In a separate bowl, beat egg whites with a hand mixer until foamy. Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak. Gently fold the whites into the batter until just smooth.
4. 4 Pour batter into each custard cup. Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes. Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes. Remove pans from oven; let custard cups stand in the water until just warm. Place a dessert plate over each custard cup; invert cake onto plate. Mix marmalade, liqueur and remaining 2 Tbs. lemon juice. Spoon sauce over cakes.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ orange zest
• mixed berry
• white sugar
• orange juice
• cornstarch
• water

Instructions

1. 1 Stir frozen berries, sugar, orange juice, and orange zest together in a slow cooker. Cover and cook on High until bubbling, about 1 1/2 hours.
2. 2 Stir cornstarch and water together in a cup until fully dissolved. Stir into berry mixture. Cover again and cook until thickened, 5 to 10 minutes. Serve warm or at room temperature.

By cupcakeproject