Type what you have

Ingredients

• ✓ orange
• cranberry
• white sugar
• cinnamon

Instructions

1. 1 Grate 2 teaspoons zest from orange; set aside. Peel orange and divide into segments.
2. 2 Place segments, zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
3. 3 Transfer to a bowl. Cover and refrigerate until flavors have blended, at least 2 hours and up to 3 days.

By TXGIRLSX3

Ingredients

• ✓ orange
• strawberry
• fruit pectin
• white sugar

Instructions

1. 1 Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until strawberry jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Wash, hull, and crush strawberries in a large bowl. Measure berries; you should have about 5 cups.
3. 3 Scrub oranges well under hot running water; pat dry with paper towels. Zest oranges; place zest in a medium bowl and set aside. Peel oranges; remove all white pith. Divide oranges into segments; remove any white fibrous membranes and seeds. Finely chop oranges; stir into zest.
4. 4 Combine crushed strawberries and orange-zest mixture in a large pot over medium heat; stir in pectin and slowly bring to a full rolling boil. Add sugar; stir to dissolve. Return to a full rolling boil on high heat; boil for exactly 1 minute, stirring constantly. Skim any foam with a ladle or large spoon.
5. 5 Pack hot jam into the prepared 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 tightly screw on rings.
6. 6 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 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.
7. 7 Remove jars from the stockpot; place on a cloth-covered or wood surface, several inches apart. Rest for 24 hours without moving jars. Gently press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By kiki

Ingredients

• ✓ orange
• cranberry
• brown sugar
• cinnamon stick

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cranberries, brown sugar, orange juice, orange zest, and cinnamon stick together in a saucepan; bring to a boil.
3. 3 Reduce heat and simmer until cranberries pop and sauce is thickened, about 15 minutes.
4. 4 For best results, transfer cranberry sauce to a bowl and refrigerate until chilled, at least 1 hour.
5. 5 Remove cinnamon stick from sauce and serve at room temperature.

By itsvince

Ingredients

• ✓ orange
• cranberry
• white sugar
• apricot preserves
• pineapple
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Finely chop the orange in a food processor.
3. 3 Combine cranberries and sugar in a heavy saucepan. Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.
4. 4 Transfer cranberries to a bowl, add apricot preserves and mix until melted.
5. 5 Stir in chopped orange, drained crushed pineapple and lemon juice. Cover and refrigerate until well chilled.

By Lisa Stinger

Ingredients

• ✓ orange
• raspberry
• lemon
• white sugar
• fruit pectin

Instructions

1. 1 Inspect 7 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 Add raspberries to a blender or food processor; blend until smooth. Pour into a large saucepan.
3. 3 Cut off orange zest and finely chop. Add to the saucepan with the raspberries. Segment oranges and remove all the white pith, seeds, and fibrous membranes. Cut orange filets into small pieces; you should have 2 cups. Combine orange pieces with lemon juice in a bowl and mix. Add orange pieces and 1/4 cup sugar to the saucepan with the raspberries.
4. 4 Stir in pectin and slowly bring to a full rolling boil. Add remaining sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
5. 5 Remove from heat and ladle jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
6. 6 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.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By hilde

Ingredients

• ✓ orange
• lemon
• cinnamon stick
• allspice berry
• clove
• cardamom pod
• black peppercorn

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
2. 2 Zest and peel orange and lemon. Cut peels into thinnest strips possible. Distribute zest and peels evenly on the prepared baking sheet.
3. 3 Bake in the preheated oven until zest and peels are dry, 60 to 75 minutes.
4. 4 Combine dried zest, dried peels, crushed cinnamon, allspice, cloves, cardamom and peppercorns in a large bowl.

By Yoly

Ingredients

• ✓ orange
• soy sauce
• mirin
• pineapple
• apple
• garlic
• ginger root
• white sugar

Instructions

1. 1 In a saucepan, combine soy sauce, mirin, orange juice, pineapple, Granny Smith apple, garlic, ginger, and half of the sugar; bring to a boil. Reduce heat, and simmer 20 minutes. Adjust sweetness to taste with remaining sugar.
2. 2 Strain through a fine mesh sieve; cool.

By MMILL

Ingredients

• ✓ orange
• cranberry
• white sugar
• turbinado sugar
• water
• cinnamon
• ginger
• clove
• allspice
• black pepper

Instructions

1. 1 Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
2. 2 Blend cranberry jam into desired consistency using an immersion blender.
3. 3 Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

By LauraF

Ingredients

• ✓ orange
• water
• sugar
• cranberry
• apple
• pear
• mixed fruit
• pecan
• salt
• cinnamon
• nutmeg

Instructions

1. 1 Bring water and sugar to a boil in a medium saucepan until sugar dissolves. Reduce heat and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until cranberries burst. Remove from heat, and let cool to room temperature.

By Leeza

Ingredients

• ✓ orange
• cranberry
• pear
• orange juice
• sugar
• water
• candied ginger
• cinnamon stick
• star anise
• garam masala
• salt

Instructions

1. 1 Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, cinnamon stick, star anise, garam masala, and salt in a large saucepan over medium-high heat; bring to boil. Reduce heat to medium; simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat; cool completely.
2. 2 Remove and discard cinnamon stick and star anise; transfer to an airtight container. Refrigerate until ready to serve.

By John Mitzewich

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
• water
• salt
• sugar
• brown sugar
• crab and shrimp seasoning mix
• lemon pepper
• black pepper
• yellow onion
• lemon
• lime
• garlic
• hot pepper sauce

Instructions

1. 1 Pour water into a large bowl or small bucket. If using a pot, use one that does not contain aluminum. Stir in salt, white sugar, brown sugar, seasoning mix, lemon pepper, and black pepper. Add onion, lemons, oranges, lime, garlic, and hot pepper sauce.
2. 2 Soak your salmon in this brine in the refrigerator for 12 to 36 hours.
3. 3 Smoke using your desired method (see tip below).

By Mike O

Ingredients

• ✓ orange
• black pepper
• salt
• thyme
• basil
• oregano
• saffron
• paprika
• red pepper flake
• white wine
• clam juice
• bay leaf
• chicken bouillon granules
• water
• tomato
• garlic
• carrot
• green bell pepper
• onion
• celery
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in celery, onion, bell pepper, carrot, and garlic; cook and stir until vegetables are tender, about 10 minutes.
2. 2 Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
3. 3 Stir in clam juice and white wine. Season with orange zest, red pepper flakes, smoked paprika, saffron, oregano, basil, and thyme.
4. 4 Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.

By NancySacTown

Ingredients

• ✓ orange
• cumin
• chipotle pepper
• salt
• skirt steak

Instructions

1. 1 Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
3. 3 Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Timothy F Koehler Sr

Ingredients

• ✓ orange
• tamarind pod
• water
• white sugar
• chile-lime seasoning
• butter

Instructions

1. 1 Bring tamarind pulp, water, and orange to a boil in a pot; continue to boil for 30 minutes. Remove from heat and let cool for 30 minutes.
2. 2 Pour tamarind mixture into a colander placed over a large bowl. Mash and scrape against the side of the colander until all the juice and pulp drips into the bowl. Dump remaining seeds into a strainer and repeat the process; remove the outer casing around the seeds by hand and toss out the seeds.
3. 3 Blend outer casings with juicy pulp in an electric blender.
4. 4 Return mixture to the large pot and add sugar, Tajin®, and butter. Bring to a soft boil, stirring constantly. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
5. 5 Remove from heat and let cool, about 2 hours.
6. 6 Fill a pastry or plastic sandwich bag with the candy mixture and squeeze onto plastic spoons. Place plastic spoons onto a cookie sheet and chill until firm, about 1 hour. Coat with more Tajin® if desired, wrap with plastic, and close with a twist tie.

By Lenora Sikes

Ingredients

• ✓ orange
• lemon
• green grape
• plum
• pineapple
• sugar
• black tea
• ice

Instructions

1. 1 In a large punch bowl, combine orange juice, lemon juice, grapes, plums and pineapple. Stir in sugar. Pour in tea and crushed ice.

By I_LOST_MY_PICKLE_ON_THE_SUBWAY

Ingredients

• ✓ orange
• orange juice
• tequila
• ice cube
• grenadine syrup
• maraschino cherry

Instructions

1. 1 Stir orange juice and tequila together. Fill a chilled 12-ounce glass with ice cubes; pour in orange juice mixture.
2. 2 Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange and a maraschino cherry.

By squawk93

Ingredients

• ✓ orange
• mango
• pineapple
• jicama
• cucumber
• banana
• lime
• chile-lime seasoning
• mint

Instructions

1. 1 Cut orange segments in half and place in a bowl. Add mango, pineapple, jicama, cucumber, and banana. Add lime juice and sprinkle with chile-lime seasoning; toss to coat. Sprinkle with mint.

By Yoly

Ingredients

• ✓ orange
• ice
• water
• tamarind concentrate
• white sugar
• lime

Instructions

1. 1 Fill six glasses with ice.
2. 2 Combine water, tamarind concentrate, and sugar in a pitcher; stir until sugar dissolves. Pour over ice and garnish each glass with an orange and lime slice.

By Sherbear1

Ingredients

• ✓ orange
• tomato
• kiwi
• red onion
• avocado
• cilantro
• jalapeno pepper
• garlic salt

Instructions

1. 1 In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.

By TIM LILES

Ingredients

• ✓ orange
• pork shoulder
• onion
• garlic
• kosher salt
• cumin
• black peppercorn
• bay leaf

Instructions

1. 1 Place pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover.
2. 2 Bring to a boil over high heat, reduce heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top.
3. 3 Cover loosely and simmer until meat is tender, about 1 1/2 hours.
4. 4 Allow pork to cool, covered, in broth for 1 hour.
5. 5 Shred meat with two forks.

By Ken from CA

Ingredients

• ✓ orange
• avocado
• lime juice
• cilantro
• cotija cheese
• jalapeno pepper
• salt

Instructions

1. 1 Mash together avocados and lime juice in a bowl. Stir in orange, cilantro, cotija cheese, jalapeno, and salt.

By Caitlyn Diimig, RD

Ingredients

• ✓ orange
• corn husk
• white sugar
• lard
• ice cube
• corn masa dough
• baking powder
• milk
• orange juice
• raisin
• almond

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
3. 3 While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
4. 4 Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
5. 5 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

By AnaMaría

Ingredients

• ✓ orange
• confectioners' sugar
• ice
• sweet and sour mix
• tequila
• amaretto
• orange liqueur
• lime

Instructions

1. 1 Slightly moisten rims of four 12-ounce glasses and dip in confectioners' sugar to rim the glasses; fill each with crushed ice.
2. 2 Combine sweet and sour mix, tequila, amaretto, and orange liqueur in a pitcher; stir. Pour mixture into the prepared glasses. Garnish each drink with orange and lime slices.

By ying

Ingredients

• ✓ orange
• lard
• pork shoulder
• bay leaf
• salt
• black pepper
• onion
• garlic

Instructions

1. 1 Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.
2. 2 Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.

By chefmikep

Ingredients

• ✓ orange
• clove
• mexican hawthorn
• water
• hibiscus petal
• cinnamon stick
• granny smith apple
• sugar cane
• pear
• brown sugar
• rum

Instructions

1. 1 Stud each orange with 6 whole cloves, using the pointed ends of the cloves to pierce the skin. Cut oranges into wedges. Reserve 12 wedges for garnish. Cut some slits into each hawthorn.
2. 2 Bring water, hibiscus petals, and cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer until water is a deep pink color, 10 to 15 minutes.
3. 3 Remove hibiscus petals but leave cinnamon sticks in the water to infuse further. Stir in orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer, stirring occasionally, for at least 30 minutes.
4. 4 Ladle the punch into 12 mugs, making sure each mug gets some slices of fruit. Add 1 fluid ounce rum to each mug to give the punch an extra kick. Garnish mugs with reserved orange slices.

By FOODBEAST

Ingredients

• ✓ orange
• vegetable shortening
• white sugar
• egg
• vanilla extract
• masa harina
• baking powder
• cinnamon
• flour

Instructions

1. 1 Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla.
2. 2 Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread.
5. 5 Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through.
6. 6 Remove from the oven and transfer to wire racks to cool.

By StuffieAnnie

Ingredients

• ✓ orange
• pork butt
• garlic
• olive oil
• salt
• bay leaf
• black pepper
• cumin
• cinnamon
• five-spice powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Remove fat from pork; cut meat into 2-inch cubes and roughly chop fat.
3. 3 Mix together pork meat and fat with garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder in a large bowl until pork is coated completely.
4. 4 Transfer mixture to a 9x13-inch baking dish. Cover the dish tightly with heavy-duty aluminum foil, then place on a baking sheet.
5. 5 Bake in the preheated oven until pork is fork tender, about 3 1/2 hours.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove garlic, orange peel, and bay leaves from the baking dish. Transfer pork to a colander set in a bowl. Pour accumulated juices from the baking dish over pork. Return pork to the baking dish and drizzle with some accumulated juices.
7. 7 Cook under the preheated broiler for 3 minutes. Drizzle more accumulated juices over pork and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle with remaining accumulated juices.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ orange
• ✓ orange
• white sugar
• salt
• ice cube
• lime
• cranberry juice
• tequila
• triple sec
• lime
• lemon-lime carbonated beverage

Instructions

1. 1 Rim 2 wine glasses with sugar and salt. Fill with ice. Add an orange slice and lime slice to each glass.
2. 2 Pour cranberry juice, tequila, triple sec, orange juice, and lime juice into a shaker. Shake well.
3. 3 Pour mixture evenly over ice in rimmed glasses. Top with lemon-lime beverage.

By Ashleigh Evans

Ingredients

• ✓ orange
• pork shoulder
• black pepper
• kosher salt
• vegetable oil
• bay leaf
• cumin
• oregano
• cayenne pepper
• milk

Instructions

1. 1 Season pork with pepper and salt.
2. 2 Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
3. 3 Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
4. 4 Preheat oven to 450 degrees F (230 degrees C).
5. 5 Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
6. 6 Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
7. 7 Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

By John Mitzewich