Type what you have

Ingredients

• ✓ orange juice
• sugar
• cranberry

Instructions

1. 1 Combine sugar and orange juice in a medium saucepan over medium heat; stir until sugar dissolves. Add cranberries; cook, stirring occasionally, until they start to pop, about 10 minutes.
2. 2 Transfer to a bowl; cranberry sauce will thicken as it cools.

By Toni

Ingredients

• ✓ orange juice
• brown sugar
• honey

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk brown sugar, orange juice, and honey in a bowl until smooth and dissolved.

By lindsey

Ingredients

• ✓ orange juice
• balsamic vinegar
• mustard
• honey
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine orange juice, vinegar, mustard, honey, and pepper in a small jar with a lid. Cover and vigorously shake until combined.
3. 3 Store in the refrigerator for up to 1 week. Shake well before serving.
4. 4 Enjoy!

By jen

Ingredients

• ✓ orange juice
• sugar
• cranberry
• pear
• honey
• cinnamon stick

Instructions

1. 1 Heat orange juice and sugar in a medium saucepan over medium heat until sugar is dissolved. Stir in cranberries; cook until they start to pop, 5 to 10 minutes. Stir in pears, honey, and cinnamon sticks; cook for 10 minutes. Remove from heat and transfer to a serving bowl. Sauce will thicken as it cools; remove cinnamon sticks before serving.

By Magda

Ingredients

• ✓ orange juice
• pineapple
• apple
• white sugar
• lemon zest

Instructions

1. 1 Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 ½ hours.
2. 2 Place a few small plates in the freezer.
3. 3 Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water.
4. 4 Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute.
5. 5 Pack marmalade into hot, sterilized jars, filling to within 1/2 to 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 residue. Top with lids and screw rings on tightly.
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 let rest, several inches apart, for 12 to 24 hours. 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 QueenofSuburbs

Ingredients

• ✓ orange juice
• water
• brown sugar
• white sugar
• cinnamon
• cranberry

Instructions

1. 1 Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour.
2. 2 Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.

By JazzyRSchrinas

Ingredients

• ✓ orange juice
• rhubarb
• white sugar
• water
• orange zest

Instructions

1. 1 Gather the ingredients.
2. 2 Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. 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 CHOLLOW

Ingredients

• ✓ orange juice
• peach
• apple
• white sugar
• honey
• vanilla bean

Instructions

1. 1 Combine peaches, apple, and orange juice in a large, heavy pot; bring to a boil. Reduce heat to low; cover and simmer until peaches are tender, 10 to 15 minutes. Cool slightly, about 10 minutes.
2. 2 Meanwhile, inspect 8 to 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pureé peach mixture, working in batches, in a blender or food processor until smooth and yields about 14 cups. Return peach purée to the same large pot.
4. 4 Stir sugar, honey, and vanilla bean seeds into peach pureé; bring to a boil, stirring until sugar dissolves. Reduce heat to low, and simmer, stirring frequently, until mixture is thick and starts to mound, 60 to 70 minutes.
5. 5 Pack peach-honey butter 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.
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 5 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. 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 Darla Elizabeth

Ingredients

• ✓ orange juice
• brown sugar
• mango chutney
• dijon mustard
• garlic
• orange zest

Instructions

1. 1 Combine brown sugar, mango chutney, Dijon mustard, orange juice, garlic, and orange zest in the bowl of a food processor; pulse until smooth.

By christina

Ingredients

• ✓ orange juice
• rhubarb
• prune plum
• white sugar
• water
• orange zest

Instructions

1. 1 Bring rhubarb, plums, sugar, orange juice, water, and orange zest to a boil in a saucepan over medium heat. Reduce the heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
2. 2 Meanwhile, inspect six pint-sized 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.
3. 3 Pack jam into hot, sterilized 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 residue. Top with lids and screw rings on tightly.
4. 4 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 5 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. 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 thowlett1959

Ingredients

• ✓ orange juice
• pear
• water
• sugar
• orange zest
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Place pears into a large pot over medium heat; add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes.
3. 3 Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
4. 4 Pour pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in orange zest, nutmeg, and orange juice. Cook over medium heat until mixture is thick enough to mound in a spoon.
5. 5 When mixture begins to thicken, stir frequently to prevent scorching on the bottom. This process will take about 1 hour.
6. 6 Ladle pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings.
7. 7 Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.
8. 8 Enjoy!

By SUNFLOWER71

Ingredients

• ✓ orange juice
• green tomato
• ginger
• white sugar
• lemon juice
• lemon zest
• orange zest
• salt

Instructions

1. 1 Combine tomatoes and ginger in the bowl of a food processor; pulse until blended, working in 3 to 4 batches.
2. 2 Place tomato mixture in a large Dutch oven. Stir in sugar, 2 tablespoons lemon juice, orange juice, lemon zest, orange zest, and salt until thoroughly combined. Bring to a boil over medium-high heat, stirring occasionally.
3. 3 Attach a candy thermometer to the side of the pan. Reduce heat to medium-low and cook, stirring occasionally, until mixture reaches a temperature of 215 degrees F to 220 degrees F (101 to 105 degrees C), 45 minutes to 1 hour.
4. 4 Remove jam from heat and stir in remaining 1 tablespoon lemon juice. Pack jam into hot, sterilized 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 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 the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. 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 for up to 1 year.

By Pam Lolley

Ingredients

• ✓ orange juice
• white balsamic vinegar
• grapefruit juice
• lime juice
• lemon juice
• olive oil
• walnut
• romano cheese
• salt
• pepper

Instructions

1. 1 Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper.

By Alex99

Ingredients

• ✓ orange juice
• peach preserves
• worcestershire sauce
• apple cider vinegar
• tequila
• onion
• garlic
• salt
• pepper

Instructions

1. 1 In a medium bowl, stir together the peach preserves, Worcestershire sauce, vinegar, orange juice, tequila, onion, garlic, salt and pepper. Use half of the mixture to marinate your meat. Pour the remainder into a saucepan, and bring to a boil. Boil for about 10 minutes, or until thickened. Use as a sauce for your cooked meat.

By MAGIRITARZ

Ingredients

• ✓ orange juice
• olive oil
• rice vinegar
• orange zest
• mustard
• cumin
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Place olive oil, rice wine vinegar, orange zest, orange juice, Dijon mustard, cumin, and red pepper flakes into a jar with a screw top; season with salt and black pepper.
2. 2 Cover jar; shake vigorously to form a temporary emulsion, about 2 minutes.

By John Mitzewich

Ingredients

• ✓ orange juice
• cranberry
• pear
• sugar
• water
• candied ginger
• orange
• 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 juice
• carrot
• ginger root
• soy sauce
• white wine vinegar
• peanut oil

Instructions

1. 1 Place carrots, ginger root, soy sauce, vinegar, and orange juice into a blender; blend until liquified. Pour in peanut oil and pulse once or twice just to combine.

By Tamara Grimes

Ingredients

• ✓ orange juice
• olive oil
• garlic
• red pepper flake
• soy sauce
• honey
• ginger root
• sesame oil
• sesame seed
• lime

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir garlic and red pepper flakes in hot oil until fragrant, 2 to 3 minutes. Add soy sauce, honey, orange juice, ginger, sesame oil, sesame seeds, and lime juice. Cook and stir until heated through, 2 to 3 minutes more.

By ajt1120

Ingredients

• ✓ orange juice
• soy sauce
• sesame oil
• sugar
• garlic
• ginger
• tilapia fillet

Instructions

1. 1 Stir the orange juice, soy sauce, sesame oil, sugar, garlic, and ginger in a 9x13 inch baking dish until combined. Add the tilapia fillets, turning once to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator at least 30 minutes.
2. 2 Preheat an oven to 425 degrees F (220 degrees C).
3. 3 Remove the plastic wrap, and bake in the preheated oven until the fish flakes easily with a fork, 9 to 11 minutes.

By Nancy

Ingredients

• ✓ orange juice
• soy sauce
• lemon juice
• brown sugar
• green onion
• ginger paste
• garlic
• cod

Instructions

1. 1 Whisk orange juice, soy sauce, lemon juice, brown sugar, green onions, ginger paste, and garlic together in a bowl; pour into a gallon-sized resealable plastic freezer bag. Add cod, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place cod in a grill basket. Cook on the preheated grill until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), 7 to 9 minutes.

By SunnyDaysNora

Ingredients

• ✓ orange juice
• soy sauce
• ginger root
• orange zest
• garlic
• garlic chile paste
• salt
• pork loin chop

Instructions

1. 1 In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally.
2. 2 Preheat grill for high heat, and lightly oil grate.
3. 3 Grill pork chops for 5 to 6 minutes per side, or to desired doneness.

By Lakmini Ebbinghaus

Ingredients

• ✓ orange juice
• soy sauce
• honey
• balsamic vinegar
• mustard
• paprika
• hot sauce
• allspice
• clove
• cinnamon
• ginger
• garlic
• pork shoulder roast
• honey
• brown sugar

Instructions

1. 1 Whisk orange juice, soy sauce, 1/2 cup honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon, and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice mixture.
2. 2 Cook on Low for 10 to 12 hours.
3. 3 Turn roast over in the slow cooker, drizzle more honey over the roast, and pack brown sugar atop the pork.
4. 4 Continue cooking another 10 to 12 hours. Shred the pork with a pair of forks in the slow cooker and mix with the liquid until even in texture.

By Katherine Dyer

Ingredients

• ✓ orange juice
• teriyaki sauce
• sherry
• ginger root
• garlic
• black pepper
• allspice
• pork chop

Instructions

1. 1 To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 145 degrees F (63 degrees C).

By Valerie Serao

Ingredients

• ✓ orange juice
• shallot
• garlic
• cider vinegar
• brown sugar
• apple juice
• cranberry
• apple
• raisin
• thai chile pepper
• ginger root
• clove
• cinnamon
• salt

Instructions

1. 1 Slowly heat shallot and garlic in a heavy pot with a lid over very low heat until they release some moisture but not yet browned, about 3 minutes.
2. 2 Stir cider vinegar, brown sugar, apple juice, and orange juice together in the pot with the shallot and garlic; bring to a simmer while stirring to dissolve sugar. Add cranberries, apple, raisins, chile pepper, ginger, cloves, cinnamon, and salt to the simmering liquid; stir.
3. 3 Bring the liquid to a boil, reduce heat to low, and simmer until the mixture thickens and the cranberries are soft, 8 to 10 minutes. Remove and discard the chile pepper. Add salt to preference.

By Cazuela

Ingredients

• ✓ orange juice
• cilantro
• ginger root
• garlic
• soy sauce
• sesame oil
• red pepper flakes
• olive oil
• halibut cheek

Instructions

1. 1 Whisk orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
2. 2 Heat olive oil in a skillet over medium-high heat. Cook halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour orange juice mixture into skillet and bring to a boil. Reduce heat to medium and simmer until halibut flakes easily with a fork and sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

By Always Cooking Up Something

Ingredients

• ✓ orange juice
• soy sauce
• brown sugar
• lime juice
• sweet chili sauce
• chile-garlic sauce
• garlic
• curry powder
• chicken thigh

Instructions

1. 1 Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
2. 2 Preheat an outdoor grill for medium-low heat; lightly oil the grate.
3. 3 Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
4. 4 Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

By LoreleiLee

Ingredients

• ✓ orange juice
• cilantro
• brown sugar
• soy sauce
• peanut butter
• garlic
• ginger root
• red pepper flake
• pork tenderloin
• chicken stock

Instructions

1. 1 Whisk cilantro, orange juice, brown sugar, soy sauce, peanut butter, garlic, ginger, and red pepper flakes together in a medium bowl until well combined.
2. 2 Place pork tenderloins into a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour or up to 8 hours or overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Transfer pork tenderloins to the prepared baking sheet, reserving marinade.
5. 5 Cook in the preheated oven until pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 While the pork is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes, then reduce the heat to low and simmer for 5 to 7 minutes. Remove from the heat and keep warm.
7. 7 Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.

By Adrienne Lane

Ingredients

• ✓ orange juice
• loquat
• water
• brown sugar
• ground ginger
• cinnamon
• lemon pepper
• paprika
• vinegar
• grapeseed oil
• chicken breast

Instructions

1. 1 Place loquats into a saucepan. Stir in water, orange juice, and brown sugar until sugar is dissolved. Bring mixture to a boil.
2. 2 Stir in ground ginger, cinnamon, lemon-pepper seasoning, and smoked paprika; reduce the heat to low. Simmer until sauce has thickened and loquats soften and begin to break apart, about 20 minutes, vigorously whisking every so often to help break up the fruit.
3. 3 Stir in vinegar and simmer for 3 more minutes. Remove from the heat and set aside.
4. 4 Heat grapeseed oil in a skillet over medium heat. Add chicken breasts and cook until golden brown and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and cut into bite-sized pieces.
5. 5 Return chicken pieces to the skillet. Stir in 1/4 of the loquat sauce, scraping and dissolving any browned bits on the bottom. Serve chicken with remaining loquat sauce on the side.

By dalcazar

Ingredients

• ✓ orange juice
• orange zest
• soy sauce
• salt
• garlic
• brown sugar
• vegetable oil
• chicken breast
• all-purpose flour
• bean sprout
• chow mein noodle

Instructions

1. 1 In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
2. 2 Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
3. 3 Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

By Kelly Dale-Carpenter

Ingredients

• ✓ orange juice
• soy sauce
• hot pepper sauce
• vanilla extract
• brown sugar
• honey
• garlic
• garlic powder
• italian seasoning
• sesame oil
• vegetable oil
• chicken breast

Instructions

1. 1 Stir together soy sauce, orange juice, hot pepper sauce, vanilla, brown sugar, and honey until dissolved. Season with minced garlic, garlic powder, and Italian seasoning. Whisk in sesame oil and vegetable oil until combined.
2. 2 Toss chicken with marinade, cover, and refrigerate for at least 20 minutes.
3. 3 Adjust oven rack to its top position, and turn oven on to Broil.
4. 4 Place chicken into a baking dish or baking sheet. Broil until golden brown, 5 to 8 minutes. Turn chicken over, and continue broiling until no longer pink, about 5 minutes more.

By LaChefMadam