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Ingredients

• ✓ navel orange
• honey
• olive oil
• thyme
• sriracha sauce
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place orange wedges onto the prepared baking sheet. Mix honey, olive oil, thyme, and Sriracha sauce together in a small bowl. Brush enough mixture onto orange wedges to coat. Set remaining mixture aside for basting.
3. 3 Roast oranges in the preheated oven for about 30 minutes, basting once halfway through.
4. 4 Remove from the oven and immediately sprinkle wedges lightly with coarse sea salt. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ navel orange
• lemon
• water
• granulated sugar

Instructions

1. 1 Slice off and discard tops and bottoms from oranges and lemon. Peel off and discard skin and pith of 3 of the oranges. Quarter all oranges and lemon lengthwise, then thinly slice into 1/8-inch slices, discarding seeds while slicing. Place all citrus slices in a large bowl and cover with water. Cover and refrigerate for at least 8 hours and up to 24 hours.
2. 2 Pour orange and lemon slices along with water into a large stainless steel saucepan or Dutch oven. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer, uncovered, stirring occasionally, until orange rinds have softened and can be cut with a spoon with slight resistance, about 45 minutes, skimming any foam that rises to top during process.
3. 3 Inspect four (½-pint) canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until orange marmalade is ready. Wash new, unused lids and rings in warm soapy water. Place a small plate in the freezer.
4. 4 Add sugar to orange mixture and bring to a boil over high heat. Cook, stirring occasionally, until liquid has slightly reduced, bubbles are slightly larger in center, and a thermometer reads 220 degrees F (104 degrees C) about 40 to 45 minutes. Mixture will stay between 212 degrees F (100 degrees C) and 216 degrees F (102 degrees C) for the majority of this time and will rise to 220 degrees F (104 degrees C) when enough liquid has evaporated.
5. 5 To test if marmalade consistency is correct, remove plate from freezer and spoon a small amount of marmalade onto plate. Return plate to freezer for 1 minute. Remove plate from freezer; pull a finger through marmalade and across plate. It should leave a clean trail. If marmalade is runny and does not leave a clean trail, return mixture in pot to a boil over medium-high, and return plate to freezer. Boil marmalade, stirring often, for 3 minutes. Remove from heat, and retest thickness using plate again; repeat if necessary until it reaches desired thickness.
6. 6 Carefully pour marmalade evenly into the prepared canning jars. Let cool to room temperature, uncovered, about 3 hours. Seal jars. Chill until marmalade sets, at least 2 hours. Store in refrigerator for up to 2 weeks. Recipe developed by Marianne Williams

By Ita Mac Airt

Ingredients

• ✓ navel orange
• ginger root
• turmeric
• ice cube

Instructions

1. 1 Process ginger, turmeric, and oranges through a juicer in the order listed. Pour over ice and drink immediately.

By France Cevallos

Ingredients

• ✓ navel orange
• ruby red grapefruit
• granny smith apple
• pineapple chunk
• maraschino cherry
• grape
• banana
• coconut
• walnut
• white sugar

Instructions

1. 1 Mix grapefruit, orange, apples, pineapple, maraschino cherries, and grapes in a large bowl. Mash slightly with the back of a wooden spoon to release juices. Add bananas, coconut, walnuts, and sugar; stir to coat. Cover and refrigerate to blend flavors, at least 1 hour.

By witchywoman

Ingredients

• ✓ navel orange
• white sugar
• fruit pectin
• cardamom
• rhubarb
• orange zest

Instructions

1. 1 Inspect six half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Whisk sugar, pectin, and ground cardamom together in a small bowl.
3. 3 Combine rhubarb, orange zest, and orange segments in a wide, nonreactive 8-quart pot: stir in pectin mixture to combine. Bring to a vigorous boil over high heat. Reduce heat to medium-high and cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until reduced by at least one-third, 20 to 25 minutes.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from stockpot; rest several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By Marisa McClellan