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Easy Cranberry Orange Relish
Pantry American

Easy Cranberry Orange Relish

4.8

Prep
10 min
Cook
Total
130 min

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

Strawberry Orange Jam
Pantry American

Strawberry Orange Jam

4.0

Prep
45 min
Cook
25 min
Total
1510 min

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

Cranberry Orange Sauce
Pantry American

Cranberry Orange Sauce

4.9

Prep
10 min
Cook
15 min
Total
25 min

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

Classic Cranberry Relish
Pantry American

Classic Cranberry Relish

4.8

Prep
5 min
Cook
10 min
Total
15 min

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

Red Raspberry-Orange Jam
Pantry American

Red Raspberry-Orange Jam

5.0

Prep
20 min
Cook
5 min
Total
1465 min

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

Mulling Spices
Pantry American

Mulling Spices

Prep
15 min
Cook
60 min
Total
75 min

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

Spiced Cranberry Jam
Pantry American

Spiced Cranberry Jam

4.8

Prep
10 min
Cook
10 min
Total
80 min

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

Cranberry Sauce Extraordinaire
Pantry American

Cranberry Sauce Extraordinaire

4.9

Prep
10 min
Cook
35 min
Total
45 min

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

Ginger Pear Cranberry Sauce
Pantry American

Ginger Pear Cranberry Sauce

4.6

Prep
10 min
Cook
10 min
Total
140 min

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

Brine for Smoked Salmon
Pantry American

Brine for Smoked Salmon

4.7

Prep
15 min
Cook
Total
735 min

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

Basic Creole Sauce
Pantry American

Basic Creole Sauce

4.3

Prep
45 min
Cook
60 min
Total
105 min

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

Japanese Style Teriyaki Sauce
Pantry Japanese

Japanese Style Teriyaki Sauce

4.5

Prep
10 min
Cook
25 min
Total
35 min

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

Black Cumberland Sauce
Pantry European

Black Cumberland Sauce

4.8

Prep
15 min
Cook
15 min
Total
30 min

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

Fresh Orange Juice
Drink American

Fresh Orange Juice

4.4

Ingredients

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Lightly smack each orange on the counter. Cut each orange in half and squeeze juice into a glass.

By CHELSEASKINGIRL

Simple Orange Glaze
Dessert American

Simple Orange Glaze

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
  3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Kentucky Fruit Filling
American

Kentucky Fruit Filling

3.0

Prep
Cook
Total

Instructions

  1. 1 Cut orange into sections, and remove the seeds. Grind the sections, peels and all.
  2. 2 Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened.
  3. 3 Spread hot filling between layers or on top of cake.

By barbara

Brown Sugar and Port Cranberry Sauce
Dinner American

Brown Sugar and Port Cranberry Sauce

4.8

Prep
15 min
Cook
10 min
Total
505 min

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

Orange Carrot Ginger Juice
Drink American

Orange Carrot Ginger Juice

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place orange halves into the feeding chute; insert the food pusher and gently guide orange halves down the chute. Repeat with carrot and ginger. Turn off the juicer.
  2. 2 Pour lemon juice into the collection container and stir to combine. Pour over ice.

By Megan Olson

Nona's Orange-Glazed Easter Ham
Dinner American

Nona's Orange-Glazed Easter Ham

4.0

Prep
20 min
Cook
120 min
Total
640 min

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

Mango Tango Sorbet
Dessert American

Mango Tango Sorbet

4.0

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 Place mango and sugar into a blender; blend until puréed and smooth. Add tangerine juice, orange zest and juice, and lime zest and juice; blend to combine. Transfer to a container; refrigerate 1 hour to overnight.
  2. 2 Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer sorbet to a 1- or 2-quart lidded plastic container; cover the surface with plastic wrap and seal. Ripen sorbet in the freezer, 2 hours to overnight.

By TR6

Cranberry Sauce with Walnuts
Dinner American

Cranberry Sauce with Walnuts

4.3

Prep
10 min
Cook
15 min
Total
505 min

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

Cranberry Pomegranate Sauce
American

Cranberry Pomegranate Sauce

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
  2. 2 Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  3. 3 Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.

By Carolyn Bunkley