Type what you have

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
• 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
• cranberry
• orange juice
• white sugar
• walnut

Instructions

1. 1 Combine cranberries, orange juice, sugar, and orange zest in a large saucepan over medium heat. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool.
2. 2 Stir in walnuts until incorporated. Refrigerate for 8 hours to overnight before serving.

By Marian

Ingredients

• ✓ orange
• walnut oil
• brussels sprout
• walnut
• salt
• black pepper

Instructions

1. 1 Evenly spread walnut oil over the bottom of a large, heavy skillet set over medium-high heat. Place Brussels sprouts, cut-sides down, in the skillet; cook until lightly browned, 5 to 10 minutes. Pour orange juice over sprouts and continue cooking until tender, about 5 minutes. Transfer sprouts and juice to a large bowl.
2. 2 Cook walnuts in a small skillet over medium heat, stirring frequently, until lightly toasted, about 5 minutes.
3. 3 Add walnuts to Brussels sprouts along with orange zest. Gently toss and season with salt and pepper.

By Always Cooking Up Something

Ingredients

• ✓ orange
• ham
• clove
• pineapple juice
• brown sugar
• honey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place the ham in a roasting pan and dot with cloves.
3. 3 In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes.
4. 4 Pour the glaze over the ham.
5. 5 Bake the ham uncovered for 1 hour in the preheated oven.

By MIKAZUKI

Ingredients

• ✓ orange
• red cabbage
• granny smith apple
• onion
• vinegar
• cinnamon
• salt
• black pepper

Instructions

1. 1 Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
2. 2 Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.

By Kat O

Ingredients

• ✓ orange
• brussels sprout
• chestnut
• chicken broth
• canola oil
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Trim each sprout by cutting a little piece off the bottom. With a small paring knife, make an X in the top of the sprout. Repeat with all sprouts and place in steamer over 2 inches of boiling water. Steam the sprouts covered for about 10 minutes or until tender.
3. 3 Remove sprouts from pot and allow to cool. Cut each sprout in half and place in a casserole dish. Layer the chestnuts on top of the sprouts. Place the oranges on top of the chestnuts. If using whole roasted chestnuts, follow instructions in step 4
4. 4 Add the broth and pour over all ingredients. Drizzle the casserole with oil. Grind in pepper and salt. Bake for 15 minutes or until oranges are soft.
5. 5 To roast whole chestnuts: Mark an X on the rounded side of each chestnut with a pairing knife. Place all the chestnuts on a baking sheet, and roast in the oven for about 30 minutes or until soft. Let cool. Peel, trying to keep the chestnuts as whole as possible.

By Robyn Webb

Ingredients

• ✓ orange
• white sugar
• orange zest
• rhubarb
• chicken breast
• water
• curry powder
• salt

Instructions

1. 1 Combine sugar and zest in a large saucepan. Place rhubarb and orange in a blender; blend until mostly smooth. Transfer rhubarb mixture to the saucepan; stir.
2. 2 Bring rhubarb mixture to a boil; reduce heat to medium-low and simmer until marmalade thickens, stirring occasionally, about 45 minutes. Cool marmalade. Ladle marmalade into sterilized jars; cover with sterilized lids. Refrigerate marmalade until ready to use.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Arrange chicken in a baking dish.
4. 4 Whisk 1 cup marmalade, water, curry powder, and salt together in a bowl; spoon over chicken.
5. 5 Bake in the preheated oven until chicken is no longer pink in centers and the juices run clear, basting occasionally, about 45 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Serve rhubarb marmalade over chicken.

By suzy

Ingredients

• ✓ orange
• ham
• brown sugar
• pineapple juice
• honey
• dijon mustard
• clove
• lemon juice

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place ham on a rack set in a roasting pan.
2. 2 Bake uncovered in the preheated oven for 2 hours.
3. 3 Combine sugar, pineapple juice, and honey in a medium saucepan. Zest orange into the saucepan, then squeeze in juice. Add mustard and cloves; whisk over medium-high heat until boiling. Reduce heat and simmer until glaze thickens slightly, 5 to 10 minutes.
4. 4 Adjust seasonings with lemon juice for tang, or more honey for sweetness. Set aside.
5. 5 Remove ham from the oven after 2 hours. Brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

By Sue S

Ingredients

• ✓ orange
• red snapper
• grapeseed oil
• cajun seasoning
• garlic
• lime
• lemon
• thyme

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Clean red snapper inside and out under cold running water. Pat dry with paper towels, then place onto a baking sheet.
3. 3 Brush grapeseed oil all over the inside and outside of fish; sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of fish.

By CookingWithShelia

Ingredients

• ✓ orange
• duck
• five-spice powder
• onion
• cranberry
• orange liqueur
• honey
• sugar
• soy sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season duck cavity with five-spice powder; add chopped onion and cubed orange to cavity.
3. 3 Combine cranberries, orange liqueur, honey, white sugar, soy sauce, and orange zest in a saucepan; cook and stir until glaze reaches a jam-like consistency, 7 to 10 minutes. Cool slightly, about 3 minutes.
4. 4 Place duck on a roasting rack inside a roasting pan; baste with glaze.
5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).

By Joan Devito

Ingredients

• ✓ orange
• cornish hen
• tarragon
• garlic
• dijon mustard
• salt
• black pepper
• olive oil
• kitchen twine

Instructions

1. 1 Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag.
2. 2 Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour.
3. 3 Preheat the oven to 450 degrees F (230 degrees C).
4. 4 Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath.
5. 5 Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more.
6. 6 Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm.
7. 7 Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary.
8. 8 Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.

By France Cevallos

Ingredients

• ✓ orange
• fennel bulb
• butter
• garlic
• thyme
• white wine
• chicken broth
• salt

Instructions

1. 1 Cut the green stalks from the top of the white fennel bulbs and cut the brown, round stump from the base. Cut fronds from stalks. Chop the fronds and set aside 2 tablespoons for serving. Cut bulbs in half 4 times, making 8 wedges out of each.
2. 2 Melt butter in a pan over medium heat. Add fennel wedges, flat-side down, and brown for 3 minutes. Flip and cook for about 2 minutes more. Add garlic and thyme and cook for 30 seconds. Add wine and deglaze the pot, scraping up any browned bits with a wooden spoon. Let wine reduce by half. Pour in chicken broth and orange juice.
3. 3 Reduce heat to medium. Cover and simmer until fennel is very tender, 25 to 30 minutes.
4. 4 Plate fennel. Sprinkle with salt and garnish with orange zest and fennel fronds.

By Brian Genest

Ingredients

• ✓ orange
• walnut
• grapefruit
• mixed salad greens
• feta cheese
• pomegranate juice
• white sugar
• parsley
• salt
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
2. 2 Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
3. 3 Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
4. 4 Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
5. 5 Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
6. 6 Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
7. 7 Drizzle dressing over salad.

By dana_shmana

Ingredients

• ✓ orange
• sage
• salt
• thyme
• turkey
• butter
• orange juice
• orange marmalade
• honey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine sage, salt, and thyme in a small bowl. Rub 1/2 of the sage mixture all over turkey, then place turkey in a large roasting pan.
3. 3 Bring butter, orange juice, marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. Reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. Stir in remaining sage mixture. Brush over turkey, reserving leftover glaze for basting.
4. 4 Bake turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. Cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with glaze. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area before slicing, 10 to 15 minutes.

By Sarah Watson

Ingredients

• ✓ orange
• pomfano
• sweet potato
• olive oil
• cajun seasoning
• salt
• black pepper
• lemon
• basil

Instructions

1. 1 Prepare a charcoal grill so you have a hot and cool side. Lightly oil the grate.
2. 2 Toss sweet potatoes, 1 tablespoon olive oil and Cajun seasoning in a bowl until well combined. Put sweet potatoes in a grill wok and place on the hot side of the grill. Cook until almost done, turning occasionally, 10 to 15 minutes. Move grill wok to the cool side of the grill.
3. 3 Clean pompanos and coat inside and outside with remaining olive oil. Season with salt and pepper and place 1 orange slice, 1 lemon slice, and 3 basil leaves into the cavity of each fish.
4. 4 Place fish directly on the grill grates on the hot side of the grill. Close lid. Cook for 5 to 7 minutes. Turn and continue cooking until fish easily flakes with a fork, 5 to 7 minutes more.

By CookingWithShelia

Ingredients

• ✓ orange
• red wine
• steak sauce
• green onion
• red chile pepper
• garlic
• ginger
• salt
• pepper
• beef sirloin steak

Instructions

1. 1 Combine the red wine and steak sauce in a large bowl. Stir in the orange slices, green onions, chile peppers, garlic, and ginger. Season with salt and pepper to taste.
2. 2 Place steak strips in a shallow dish and pour marinade over meat. Cover, and refrigerate 8 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from heat. Soak wooden or bamboo skewers in water for 30 minutes to prevent them from burning.
4. 4 Remove steak from marinade, and discard; thread meat onto skewers. Arrange skewers on prepared grill, and cook until meat is no longer pink and juices run clear, 7 to 10 minutes.

By Sandy

Ingredients

• ✓ orange
• cod fillet
• salt
• black pepper
• butter
• sesame seed
• vegetable oil
• sugar snap pea
• garlic

Instructions

1. 1 Brush the air fryer basket with vegetable oil and preheat to 400 degrees F (200 degrees C).
2. 2 Thaw fish if frozen; blot dry with paper towels, and sprinkle lightly with salt and pepper.
3. 3 Stir together butter and sesame seeds in a small bowl. Set aside 2 tablespoons of the butter mixture for the fish. Toss peas and garlic with remaining butter mixture and place in the air fryer basket.
4. 4 Cook peas in the preheated air fryer in batches, if needed, until just tender, tossing once, about 10 minutes. Remove and keep warm while cooking fish.
5. 5 Brush fish with 1/2 of the remaining butter mixture. Place fillets in air fryer basket. Cook 4 minutes; turn fish. Brush with remaining butter mixture. Cook 5 to 6 minutes more or until fish begins to flake when tested with a fork. Serve with snap peas and orange wedges.

By Allrecipes

Ingredients

• ✓ orange
• chicken leg
• salt
• honey
• orange juice
• butter
• rosemary
• garlic
• black pepper

Instructions

1. 1 Sprinkle chicken with salt and place in a large glass or plastic bowl.
2. 2 Whisk together honey, orange juice with pulp, butter, rosemary, orange zest, garlic, and pepper in a separate bowl. Pour orange mixture over chicken; cover with plastic wrap and refrigerate for at least 1 hour to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Place chicken in a single layer in a roasting pan; pour orange mixture over chicken.
5. 5 Bake in the preheated oven for 30 minutes. Baste chicken with pan juices and reduce oven temperature to 325 degrees F (160 degrees C). Continue basting chicken every 20 minutes and cook until chicken is a deep orange-brown color, no longer pink at the bone, and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read at least 165 degrees F (74 degrees C).

By Jolanta

Ingredients

• ✓ orange
• cabbage
• daikon radish
• queso blanco
• peanut
• shallot
• lime
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine cabbage, radishes, queso blanco, peanuts, oranges, and shallot in a bowl. Drizzle with lime juice and olive oil. Add salt and pepper. Toss to combine.

By MiniMacIII

Ingredients

• ✓ orange
• red snapper
• grapeseed oil
• blackened seasoning
• green bell pepper
• red bell pepper
• garlic
• thyme
• lime
• lemon

Instructions

1. 1 Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
2. 2 Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
3. 3 Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
4. 4 Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.

By CookingWithShelia

Ingredients

• ✓ orange
• butter
• grouper fillet
• salt
• lemon pepper
• garlic powder
• onion powder
• key lime juice
• orange juice
• lime

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch glass baking dish and set aside.
2. 2 Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime and 2 slices of orange.
3. 3 Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.

By kim cooks

Ingredients

• ✓ orange
• water
• orange juice concentrate
• salt
• lemon
• lime
• thyme
• black pepper
• garlic
• bay leaf

Instructions

1. 1 Combine water, orange juice concentrate, salt, orange slices, lemon slices, lime slices, thyme, black pepper, garlic, and bay leaves in a large stockpot; bring to a boil. Remove from heat; cool to room temperature.
2. 2 Wash and pat turkey dry (make sure giblets are removed). Place turkey, breast-side down, into brine, making sure the cavity is filled. Place the stockpot in the refrigerator. Brine turkey for 8 to 48 hours.

By TIMP132

Ingredients

• ✓ orange
• salmon fillet
• black pepper
• olive oil
• chicken stock
• balsamic vinegar
• cornstarch
• orange juice
• brown sugar
• orange zest

Instructions

1. 1 Season the salmon with the black pepper. Place the salmon into a 2-quart shallow baking dish. Drizzle with the olive oil. Bake at 350 degrees F for 15 minutes or until the salmon flakes easily when tested with a fork.
2. 2 Heat the stock, vinegar, cornstarch, orange juice, brown sugar and orange zest in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture boils and thickens.
3. 3 Serve the salmon with the citrus sauce. Garnish with the orange slices.

By Campbell's Kitchen

Ingredients

• ✓ orange
• balsamic vinaigrette
• black pepper
• honey
• orange liqueur
• salmon fillet
• sea salt
• spring salad greens
• asparagus
• fennel bulb
• parmesan cheese

Instructions

1. 1 Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
2. 2 Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
3. 3 Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.
4. 4 Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie's Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.

By Marie's Dressings

Ingredients

• ✓ orange
• water
• onion
• garlic
• lemon
• celery
• black pepper
• seasoned salt
• jalapeno pepper
• lobster

Instructions

1. 1 Pour water into a large pot and add onions, garlic, lemons, oranges, celery, black pepper, seasoned salt, and jalapeño peppers. Bring to a rolling boil and boil for 20 minutes.
2. 2 Add lobsters and place a lid over the pot. Boil until shells are bright red and meat is opaque, about 15 minutes (depending on the size of your lobsters).
3. 3 Remove lobsters from the pot and place them in a colander under cool running water to stop the cooking process.

By Venita Johnson

Ingredients

• ✓ orange
• goose breast
• salt
• vermouth
• orange zest
• lemon juice
• brown sugar
• garlic
• soy sauce
• mustard
• caraway seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Rinse the breasts in cold water, and place in baking dish. Splash with vermouth, then season with salt; set aside.
2. 2 In a medium bowl, combine orange zest, orange juice, lemon juice, brown sugar, garlic and soy sauce. Season with mustard and caraway. Pour glaze over breasts in baking dish.
3. 3 Bake in preheated oven for 30 minutes, or until no longer pink and juices run clear. Baste at least twice during baking.

By Christopher Robin Henry

Ingredients

• ✓ orange
• turkey
• salt
• onion
• lemon
• garlic
• bay leaf
• thyme
• black pepper
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Rub turkey all over with salt.
3. 3 Place remaining salt into a large stainless steel or enameled stockpot. Add onion, orange, and lemon wedges to the pot, along with garlic, bay leaves, thyme, and pepper.
4. 4 Place turkey into the pot and pour in cold water. Cover and refrigerate, 8 hours to overnight.
5. 5 When ready to cook, discard brine. Rinse turkey, then pat dry and place in a roasting pan. Refrigerate, uncovered, for 2 to 3 hours. Roast, grill, or deep-fry turkey according to your favorite recipe.

By MPRADO

Ingredients

• ✓ orange
• butter
• carrot
• onion
• ginger root
• all-purpose flour
• vegetable broth
• sea salt
• white pepper
• creme fraiche
• pistachio nut

Instructions

1. 1 Melt butter in a large pot over medium heat and cook carrots, onions, and ginger until softened, about 5 minutes. Dust with flour and cook and stir for 2 minutes. Add broth, cover, and simmer until carrots are soft, 15 to 20 minutes. Season with sea salt and white pepper.
2. 2 Puree carrot soup with an immersion blender until smooth.
3. 3 Zest 1 orange until you get about 1 teaspoon zest. Juice both oranges.
4. 4 Stir orange juice and creme fraiche into the soup and heat over medium-low heat, but do not boil. Stir in orange zest and season with salt and pepper. Sprinkle with pistachios.

By Irmela

Ingredients

• ✓ orange
• apple
• brown sugar
• cheddar cheese
• walnut
• buttery round cracker
• butter
• all-purpose flour
• cinnamon
• baking powder
• nutmeg
• clove
• non-dairy creamer

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Toss together apples, oranges, brown sugar, cheese, and walnuts in a large bowl. Spread evenly in a 9x13-inch baking dish. Sprinkle crushed crackers over the top.
3. 3 Melt butter in a small saucepan over medium heat and whisk in flour, cinnamon, baking powder, nutmeg, and cloves until well combined. Pour over crushed crackers, then drizzle with creamer. Cover with a lid or aluminum foil.
4. 4 Bake in the preheated oven for 1 hour. Remove from the oven and uncover. Stir gently to fold in crust.

By LVD