Type what you have

Ingredients

• ✓ orange peel
• water
• granny smith apple
• lemon peel
• cinnamon stick
• vanilla extract
• star anise
• pine sprig

Instructions

1. 1 Bring 8 cups water to a boil in a large pot over high heat. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla, star anise, and pine sprig to the pot.
2. 2 Reduce the heat to low and simmer for as long as desired, up to 8 hours or all day. Check the water level every 30 minutes, adding more water as necessary.

By The Gruntled Gourmand

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
• 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
• 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
• 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
• 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

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
• simple syrup
• bitters
• ice cube
• mezcal
• anejo tequila
• cherry

Instructions

1. 1 Combine simple syrup and bitters in an old fashioned glass. Fill the glass with ice. Squeeze orange peel over the glass to expel oils, then place peel in the glass. Add mezcal and tequila; stir until the drink is ice cold and alcohol has mellowed, about 20 seconds. Garnish with cherry to serve.

By France Cevallos

Ingredients

• ✓ orange peel
• vegetable shortening
• brown sugar
• milk
• egg
• all purpose flour
• vanilla flavor instant pudding mix
• pie filling mix
• baking powder
• chocolate chip
• pecan

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Beat shortening, sugar and orange peel in large bowl at medium speed of electric mixer until well blended. Beat in milk and egg.
3. 3 Combine flour, pudding mix and baking powder in medium bowl. Mix into shortening mixture at low speed until just blended. Stir in chocolate chips and nuts. Drop rounded tablespoonfuls of dough 2-inches apart onto ungreased baking sheet.
4. 4 BAKE 12 minutes or until set. Cool 2 minutes on baking sheet. Remove to cooling rack.

By Crisco

Ingredients

• ✓ orange peel
• brown rice
• cranberry
• chicken stock
• margarine
• celery
• shallot
• poultry seasoning
• pecan
• parsley
• salt
• black pepper

Instructions

1. 1 Prepare rice according to package directions.
2. 2 In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
3. 3 Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

By Minute Rice

Ingredients

• ✓ orange peel
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• orange juice concentrate
• water
• orange extract
• butter
• cranberry
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
2. 2 Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
3. 3 Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.

By Trisha777

Ingredients

• ✓ orange peel
• apple cider
• maple syrup
• cinnamon stick
• clove
• allspice berry
• lemon peel

Instructions

1. 1 Pour apple cider and maple syrup into a large stainless steel saucepan.
2. 2 Enclose cinnamon sticks, cloves, allspice berries, orange peel, and lemon peel in a piece of cheesecloth; tie with kitchen twine. Add to the saucepan.
3. 3 Cook over medium heat until cider is hot, but not boiling, 5 to 10 minutes.
4. 4 Remove from heat; discard spice bundle.
5. 5 Ladle cider into mugs, adding cinnamon sticks to each, if desired.

By Jackie

Ingredients

• ✓ orange peel
• all-purpose flour
• baking powder
• salt
• brown sugar
• butter
• milk
• apple
• blueberry
• maple syrup
• cinnamon
• nutmeg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 7x11 inch baking dish.
2. 2 In a large bowl, mix flour, baking powder, salt and brown sugar. Cut in butter. Pour in milk and stir to form a dough. Turn out onto a well-floured surface and roll out. Cut into 6 - 6 inch squares.
3. 3 Place a whole apple in the center of each square. Fill the core with blueberries. Drizzle with maple syrup. Pull up corners of dough and pinch edges together to seal. Place dumplings in prepared pan and sprinkle with cinnamon and nutmeg.
4. 4 Combine remaining maple syrup with enough water to pour over dumplings to a 1 inch depth in dish. Submerge remaining blueberries and apple peelings with dried orange peel in liquid.
5. 5 Bake in preheated oven 45 minutes, basting as necessary, until crisp and browned. Serve warm with sauce.

By Samantha Tessler

Ingredients

• ✓ orange peel
• red wine
• cinnamon stick
• clove
• allspice berry
• lemon peel
• sugar

Instructions

1. 1 Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don't boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you'd like to add more.
2. 2 Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.

By Diana Moutsopoulos

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
• sweet potato
• pie crust
• egg
• pineapple juice
• butter
• vanilla extract
• flour
• cinnamon
• nutmeg
• ginger
• clove
• salt
• sugar
• heavy cream

Instructions

1. 1 Place sweet potatoes and orange peel into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain well and let cool. Discard orange peel.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.
3. 3 Mash cooled sweet potatoes with a potato masher or fork. Mix in eggs until well blended. Add pineapple juice, butter, and vanilla extract; mix until combined. Mix in flour, cinnamon, nutmeg, ginger, cloves, and salt. Mix in sugar until dissolved. Blend in heavy cream using a whisk.
4. 4 Pour sweet potato mixture into the pie crust.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Place on a cloth on a table or window sill to cool down.

By TJohnson