Type what you have

Ingredients

• ✓ orange peel
• sweet potato
• orange juice
• brown sugar
• margarine
• cinnamon

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C). Cover a cookie sheet with aluminum foil.
2. 2 Scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet.
3. 3 Bake the potatoes in the preheated oven until tender, about 45 minutes. Allow them to cool until they can be handled, about 15 minutes. Scoop out the sweet potato flesh into a large bowl and mash well. Stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. If you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. Spread the potatoes in a microwave-safe dish.
4. 4 Microwave on HIGH until heated through, about 5 minutes.

By SQUEAKYCHU

Ingredients

• ✓ orange peel
• salt
• black pepper
• seasoned salt
• marjoram
• mustard
• cardamom
• leg of lamb
• thyme
• mint

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, mix together salt, pepper, seasoned salt, marjoram, mustard and cardamom. Rub spice mixture over lamb. Cut 16 deep slits into roast. Insert thyme and a sliver of orange peel into each slit. Place lamb fat side up on a rack in a shallow roasting pan. Insert meat thermometer in center of thickest portion of meat.
3. 3 Roast lamb in preheated oven for 2 1/2 to 3 hours. Meat is medium done when a meat thermometer registers 175 degrees F. and is well done at 180 degrees F.
4. 4 Remove meat thermometer. Place roast on a warm serving platter. Put a paper frill around end of leg bone and garnish platter with fresh mint.

By Elisa Gale

Ingredients

• ✓ orange peel
• country ham
• clove
• apple cider
• brown sugar
• maple syrup
• cinnamon
• nutmeg
• ginger
• clove
• vanilla extract

Instructions

1. 1 Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus.
2. 2 Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.

By REINEJESSICA

Ingredients

• ✓ orange peel
• oil
• butternut squash
• salt
• water
• butter
• honey
• cinnamon
• garlic
• oregano
• paprika
• oregano
• cranberry
• pistachio nut

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.
3. 3 Bake in the preheated oven until softened, about 20 minutes.
4. 4 Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes.
5. 5 Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.
6. 6 Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more.
7. 7 Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes.
8. 8 Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.
9. 9 Bake in the hot oven 10 minutes more.

By Angela Sackett Superhotmama

Ingredients

• ✓ orange peel
• blade roast
• all-purpose flour
• olive oil
• garlic
• thyme
• tomato
• beef broth
• red wine vinegar
• orange juice
• bay leaf
• black pepper
• carrot
• mushroom
• pearl onion
• rotini pasta

Instructions

1. 1 Dredge meat lightly with flour. In a large skillet, heat half the oil over medium-high heat. Cook meat in batches, adding more oil as needed, for 6 to 8 minutes or until browned all over. Transfer to a large ovenproof casserole.
2. 2 Drain most of the oil from skillet. Saute garlic and thyme for 1 to 2 minutes, or until garlic is softened. Pour in tomatoes, stock, and vinegar, stirring to scrape up brown bits and mashing tomatoes with fork. Bring to boil, then pour over meat. Add orange juice, bay leaves, orange rind, and pepper. Cover casserole dish.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.
4. 4 Stir in carrots, mushrooms, and onions. Bake for 40 minutes.
5. 5 Stir in pasta, and bake for an additional 20 minutes. Remove casserole from the oven, and let stand for 5 minutes. Remove bay leaves and orange rinds. Serve.

By Thalie Klein

Ingredients

• ✓ orange peel
• sweet potato
• brown sugar
• apricot nectar
• water
• cornstarch
• salt
• cinnamon
• pecan
• butter

Instructions

1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; steam dry 1 to 2 minutes.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
3. 3 Combine sugar, apricot nectar, water, cornstarch, orange zest, salt, and cinnamon together in a medium saucepan over medium heat; bring to a boil. Reduce heat to medium-low; cook, stirring constantly, until sauce thickens, about 2 minutes. Stir in pecans and butter.
4. 4 Transfer sweet potatoes to the prepared baking dish; pour apricot sauce evenly over top.
5. 5 Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

By melly

Ingredients

• ✓ orange peel
• green onion
• water
• cornstarch
• white rice
• water
• chicken breast
• olive oil
• five-spice powder
• red pepper flakes
• garlic
• white vinegar
• ketchup
• soy sauce
• orange juice
• brown sugar
• water

Instructions

1. 1 In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
2. 2 Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
3. 3 While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
4. 4 Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

By scarlett

Ingredients

• ✓ orange peel
• pine nut
• cilantro
• honey
• apricot
• chicken stock
• cinnamon stick
• ginger root
• garlic
• onion
• olive oil
• kosher salt
• turmeric
• cardamom
• cayenne pepper
• paprika
• cumin
• coriander
• leg of lamb

Instructions

1. 1 Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
2. 2 Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
3. 3 Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
4. 4 Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

By Jasmine

Ingredients

• ✓ orange peel
• thyme
• parsley
• chicken broth
• potato
• tomato paste
• garlic
• onion
• carrot
• celery
• olive oil
• vegetable oil
• black pepper
• salt
• clove
• juniper berry
• bay leaf
• rosemary
• thyme
• cheesecloth
• beef stew meat
• bay leaf
• juniper berry
• thyme
• dry red wine

Instructions

1. 1 Combine wine, thyme, juniper berries, and bay leaves in a large bowl. Mix well and add meat; stir to coat. Cover and refrigerate at least 2 hours, or up to 1 day.
2. 2 Create bouquet garni by placing cheesecloth square on a work surface and adding thyme, rosemary, bay leaves, juniper berries, cloves, and orange peel on top. Tie cheesecloth into a bundle and set aside until ready to use.
3. 3 Strain and reserve marinade from meat. Drain meat on a plate lined with paper towels; pat until very dry. Sprinkle meat with salt and pepper.
4. 4 Add 2 tablespoons vegetable oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil until shimmering. Add 1/2 of the meat and brown gently on both sides, 5 to 7 minutes. Transfer meat to a plate lined with paper towels and repeat with remaining oil and meat. Turn pot off. Return all meat to the pot.
5. 5 Heat olive oil in a large skillet over medium heat. Add celery, carrots, onions, and garlic and cook, stirring gently, until softened and golden, about 10 minutes. Increase heat and add tomato paste. Cook, stirring, until fragrant and sizzling, 1 to 3 minutes more. Add reserved marinade, potato, and bouquet garni bundle to the skillet. Bring to a boil and cook, bubbling fiercely, until thickened and syrupy, 5 to 10 minutes.
6. 6 Pour vegetable mixture into the Instant Pot® with the meat. Pour in enough chicken broth to cover ingredients halfway. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Use a fork to mash some of the carrots and potatoes into the liquid in the pot. Taste and adjust salt and pepper as needed. Garnish each serving with a sprinkling of parsley and thyme.

By Alice Waugh

Ingredients

• ✓ orange peel
• pear
• white sugar
• cinnamon stick
• red wine

Instructions

1. 1 Place pears in a saucepan. Add sugar, orange peel, and cinnamon stick. Pour in red wine to cover pears completely. Bring to a boil; reduce heat and simmer gently until pears are soft and deep red in color, about 2 1/2 hours.
2. 2 Transfer pears to a serving plate using a slotted spoon. Serve the pears warm or cold.

By nanda

Ingredients

• ✓ orange peel
• red wine
• port wine
• cinnamon stick
• clove
• white sugar
• rum
• brandy
• raisin
• almond

Instructions

1. 1 Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
2. 2 Mix the raisins and almonds together in a bowl.
3. 3 To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

By Myleen Sagrado Sjdin

Ingredients

• ✓ orange peel
• port wine
• bourbon whiskey
• white rum
• cinnamon stick
• clove
• cardamom pod
• cheesecloth
• white sugar
• raisin
• almond

Instructions

1. 1 Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg.
2. 2 Meanwhile, place cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.
3. 3 When wine mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour sugar into the flames; let mixture burn for 1 minute. Place the lid on the stockpot to extinguish the flames and turn off the heat. Let mixture cool, covered, about 10 minutes.
4. 4 Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour.
5. 5 Strain cooled glögg and reserve the raisins and almonds.
6. 6 To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.

By Judy

Ingredients

• ✓ orange peel
• raisin
• whiskey
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• caraway seed
• buttermilk
• butter
• butter

Instructions

1. 1 Place raisins into a small bowl. Pour in whiskey and allow to soak, 8 hours to overnight.
2. 2 The next day, strain raisins, reserving whiskey. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
3. 3 Whisk flour, sugar, baking powder, salt, and baking soda in a large bowl. Stir in drained raisins, orange peel, and caraway seeds. Beat in buttermilk and 1/4 cup melted butter until incorporated and batter is thick. Transfer to the prepared casserole dish.
4. 4 Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
5. 5 Beat 1/2 cup butter in a bowl until fluffy; beat in reserved whiskey, 1 teaspoon at a time, to taste. Serve with soda bread.

By Kerri Klein

Ingredients

• ✓ orange peel
• candied citron
• candied pineapple
• red candied cherry
• green candied cherry
• currant
• raisin
• date
• walnut
• almond
• orange juice
• bourbon whiskey
• all-purpose flour
• cinnamon
• nutmeg
• clove
• allspice
• ginger
• cocoa powder
• baking powder
• salt
• butter
• brown sugar
• white sugar
• egg yolk
• applesauce
• bourbon whiskey
• vanilla extract
• molasses
• egg white

Instructions

1. 1 On the first day, combine candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine orange juice and 2/3 cup bourbon; pour over fruit and nuts. Stir and then cover tightly. Let fruit marinate in a cool place for a full day, or at least 20 hours.
2. 2 On the second day, line two 9x5-inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
3. 3 In a separate large bowl, beat butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in egg yolks until blended and then mix in applesauce, 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add flour mixture gradually until well combined. Add molasses and stir to combine. When batter is thoroughly mixed, gently mix in fruit and nut mixture with all of its juices.
4. 4 In a separate bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into batter. Divide evenly between the prepared pans. Cover loosely with a towel and let batter stand 8 hours to overnight in a cool, dry place.
5. 5 On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place fruit cakes on the baking sheet.
6. 6 Bake for 2 1/2 hours in the preheated oven. Check water level and refill if needed. Cover cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, and set over a wire rack. Once cool, remove cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container and let sit 8 hours to overnight before serving.

By Cookin' Canuck

Ingredients

• ✓ orange peel
• white sugar
• water

Instructions

1. 1 Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
2. 2 In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

By Jill

Ingredients

• ✓ orange peel
• cranberry
• sugar
• orange liqueur

Instructions

1. 1 In a food processor, grinder, or blender, combine the cranberries, orange and sugar. Blend until evenly chopped.
2. 2 Stir in the liqueur and refrigerate for several hours to allow flavors to blend.

By LaDonna

Ingredients

• ✓ orange peel
• brown sugar
• butter
• pumpkin pie spice

Instructions

1. 1 Mix the brown sugar together with the butter and orange peel in a mixing bowl until evenly blended. Use immediately, or cover and refrigerate for up to 1 month.
2. 2 To make 1 serving, place 1 rounded tablespoon of the brown sugar mixture into a mug. Add the rum and boiling water, and stir until the mixture is completely dissolved.

By SPICEGIRL522

Ingredients

• ✓ orange peel
• semisweet chocolate chip
• sweetened condensed milk
• pecan

Instructions

1. 1 Line an 8 x 8 inch square pan with parchment paper.
2. 2 Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.
3. 3 Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.

By Angela

Ingredients

• ✓ orange peel
• cranberry
• apple
• white sugar
• water
• orange liqueur

Instructions

1. 1 In a large saucepan, mix the cranberries, apples, orange peel, sugar and water. Bring to a boil. Boil 5 minutes, or until the berries are soft. Remove from heat and stir in the liqueur. Transfer to sterile jars and refrigerate until serving.

By Elaine

Ingredients

• ✓ orange peel
• merlot wine
• sugar
• lemon peel
• cinnamon stick
• clove
• nutmeg

Instructions

1. 1 Combine merlot, sugar, orange peels, lemon peels, cinnamon sticks, cloves, and nutmeg in a saucepan over medium heat; simmer until sugar is dissolved and flavors have blended, 10 to 15 minutes.

By Steph

Ingredients

• ✓ orange peel
• lemon peel
• white sugar
• water
• white sugar

Instructions

1. 1 Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
2. 2 Combine 2 cups sugar and 1 cup water in a medium saucepan. Bring to a boil, and cook until the mixture reaches the thread stage, 230 degrees F (108 degrees C), on a candy thermometer, or until a small amount dropped in cold water forms a soft thread. Stir in the peels; reduce heat, and simmer until syrup thickens slightly, about 5 minutes, stirring frequently. Drain.
3. 3 Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack for several hours, or until no longer sticky.

By Brenda Ward

Ingredients

• ✓ orange peel
• ice
• gin
• orange juice
• pernod
• grenadine

Instructions

1. 1 Fill a cocktail shaker with ice. Pour in gin, orange juice, Pernod, and grenadine. Shake well and strain into a chilled glass. Garnish with a twist of orange peel.

By Lorem Ipsum

Ingredients

• ✓ orange peel
• orange
• egg
• saffron powder
• sugar
• baking powder
• almond meal

Instructions

1. 1 Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
3. 3 In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
4. 4 Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

By Lucence

Ingredients

• ✓ orange peel
• orange juice
• white sugar
• butter
• salt
• water
• cornstarch
• triple sec

Instructions

1. 1 Bring orange juice, sugar, butter, and salt to a simmer in a saucepan over medium heat.
2. 2 Whisk cold water and cornstarch in a small bowl; whisk cornstarch mixture into simmering sauce until thickened and no longer cloudy.
3. 3 Remove sauce from heat; stir in orange peel and triple sec. Serve warm.

By Avon- status quo PRO

Ingredients

• ✓ orange peel
• ice
• bitter orange aperitif
• sweet vermouth
• club soda

Instructions

1. 1 Add ice to a tall glass. Pour in Campari and vermouth. Stir and top with soda water. Squeeze a twist of orange peel over the drink and drop it in.

By Lorem Ipsum

Ingredients

• ✓ orange peel
• milk
• water
• clove
• cinnamon stick
• black peppercorn
• nutmeg
• sugar
• black tea leaves

Instructions

1. 1 Combine the milk and water in a saucepan over medium-high heat. Once this mixture has warmed, place the orange peel, cloves, cinnamon stick, peppercorns, nutmeg, sugar and tea leaves into the pan. Bring to a boil, then reduce heat to medium-low, and simmer until the color deepens to your liking. Strain out spices, and pour into cups.

By RileyCarlson

Ingredients

• ✓ orange peel
• white sugar
• evaporated milk
• butter
• marshmallow
• semisweet chocolate chip
• pecan
• orange liqueur

Instructions

1. 1 In a 2 quart microwave safe dish combine sugar, evaporated milk and butter. Microwave on high for 8 minutes.
2. 2 Stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted.
3. 3 Stir in orange peel and liqueur. Chill for 2 hours, or until firm, and cut into squares.

By Sara

Ingredients

• ✓ orange peel
• butter
• white sugar
• egg
• corn syrup
• all-purpose flour
• cinnamon
• ginger
• clove
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add egg and beat until light and fluffy. Mix in corn syrup and orange peel until well combined.
3. 3 Sift together flour, cinnamon, ginger, cloves, and salt in a separate bowl; stir into creamed butter mixture until blended. Shape dough into several balls, wrap in plastic wrap, and place in the refrigerator until thoroughly chilled, at least 1 hour.
4. 4 Working in batches, place one ball of chilled dough on a floured surface and roll to 1/4-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets. Repeat with remaining dough.
5. 5 Bake in the preheated oven until edges are firm, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By NANCYLEEC

Ingredients

• ✓ orange peel
• cranberry juice concentrate
• white sugar
• cranberry
• cranberry
• orange marmalade
• orange juice
• allspice

Instructions

1. 1 Stir the cranberry juice concentrate and sugar together in a saucepan over medium-high heat, and bring to a boil, stirring until sugar has dissolved. Mix in the fresh and dried cranberries, reduce heat to medium, and cook until the dried cranberries soften and the fresh ones pop, 7 to 10 minutes. Remove from heat.
2. 2 Mix in the orange marmalade, orange juice, orange peel, and allspice until thoroughly combined. Allow the cranberry sauce to cool completely. Pour into glass serving dish, cover, and chill until cold, at least 2 hours. Can be made up to 2 days ahead of time and refrigerated until serving.

By Alisa Hellman Lansdale

Ingredients

• ✓ orange peel
• black plum
• red plum
• white sugar
• vodka
• vanilla extract

Instructions

1. 1 Layer 8 cups plums in a very large jar with a lid, pressing them down as tightly as possible. Sprinkle ½ sugar over plums; pour 1 ½ cups vodka over sugar. Drizzle with ¾ tablespoon vanilla extract; place about ½ orange peel pieces into the jar. Layer remaining 8 cups plums in the jar, pressing them down; top with remaining each ½ sugar, 1 ½ cups vodka, ¾ tablespoon vanilla, and ½ orange peel pieces. Screw lid on jar.
2. 2 Drip a coating of wax around jar lid to prevent leaking using an unscented candle; cover jar with a dark-colored towel. Place jar on its side in a dark, cool place; turn the jar every day for 21 days, replacing the towel to keep out light.
3. 3 Strain out liqueur with a fine-mesh strainer lined with cheesecloth after 21 days. Store liqueur in attractive bottles with tight-fitting caps.

By Belinda