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Cranberry Red Wine Relish
Pantry American

Cranberry Red Wine Relish

5.0

Prep
20 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Combine sugar and red wine in a medium saucepan; bring to a boil over medium heat. Add cranberries, orange zest, and cinnamon stick. Bring back to a boil, reduce heat, and simmer, stirring often, until most cranberries have burst, 10 to 15 minutes.
  2. 2 Meanwhile, inspect six 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Remove relish from heat; cool slightly. Pack relish into hot, sterilized jars. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in the refrigerator.

By Jansen

Freezer Persimmon Jam
Pantry American

Freezer Persimmon Jam

3.6

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Combine persimmon purée, sugar, lemon juice, orange zest, and nutmeg in a large saucepan over medium-high heat; bring to a boil and cook until slightly thickened, about 30 minutes.
  2. 2 Pack jam into sterilized freezer jars or containers, filling to within ½ 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. Seal jars. Set jam aside to cool. Store jam in the freezer.

By Sara

Rhubarb Jam
Pantry American

Rhubarb Jam

4.7

Prep
25 min
Cook
45 min
Total
70 min

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

Pear Butter
Pantry American

Pear Butter

4.4

Prep
30 min
Cook
105 min
Total
135 min

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

Orange-Rhubarb-Cardamom Jam
Pantry American

Orange-Rhubarb-Cardamom Jam

5.0

Prep
20 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Inspect six 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 Whisk sugar, pectin, and ground cardamom together in a small bowl.
  3. 3 Combine rhubarb, orange zest, and orange segments in a wide, nonreactive 8-quart pot: stir in pectin mixture to combine. Bring to a vigorous boil over high heat. Reduce heat to medium-high and cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until reduced by at least one-third, 20 to 25 minutes.
  4. 4 Pack jam 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.
  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 jars from stockpot; rest several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By Marisa McClellan

Rhubarb Plum Jam
Pantry American

Rhubarb Plum Jam

5.0

Prep
25 min
Cook
65 min
Total
810 min

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

Green Tomato Jam
Pantry American

Green Tomato Jam

Prep
40 min
Cook
50 min
Total
90 min

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

Orange Cumin Vinaigrette
Pantry American

Orange Cumin Vinaigrette

4.9

Prep
10 min
Cook
Total
10 min

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

Sweet-and-Sour Orange Sauce
Pantry American

Sweet-and-Sour Orange Sauce

4.8

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, Sriracha, white pepper, and cayenne pepper in a saucepan over medium heat; cook and stir until sugar is dissolved, 3 to 5 minutes.
  2. 2 Whisk ½ cup orange sauce and cornstarch together in a small bowl until well blended and orange zest starts to dissolve.
  3. 3 Increase heat; bring sauce to a slow boil, about 5 minutes. Stir cornstarch mixture into sauce, stirring occasionally, until thickened, 3 to 5 minutes. Cool before serving, about 3 minutes.

By duboo

Crispy Orange Beef
Dinner Chinese

Crispy Orange Beef

4.5

Prep
20 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Lay beef in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes.
  3. 3 Meanwhile, bring water and rice to a boil in a medium saucepan.
  4. 4 Reduce heat to medium-low, cover, and simmer until rice is tender, about 20 minutes.
  5. 5 Mix together sugar, rice vinegar, orange juice concentrate, soy sauce, and salt in a small bowl. Set aside.
  6. 6 Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat.
  7. 7 Fry coated beef in hot oil in small batches until crispy and golden brown; set aside. Drain oil from the wok, leaving about 1 tablespoon.
  8. 8 Add ginger, garlic, and orange zest to remaining oil in wok.
  9. 9 Cook and stir briefly until fragrant. Pour in soy sauce mixture; bring to a boil and cook until thick and syrupy, about 5 minutes.
  10. 10 Stir in fried beef and cook until heated through.
  11. 11 Serve hot over steamed rice and garnish with broccoli.

By BEC

Spicy Orange Zest Beef
Dinner Chinese

Spicy Orange Zest Beef

4.2

Prep
20 min
Cook
5 min
Total
120 min

Instructions

  1. 1 Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
  2. 2 Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
  3. 3 Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
  4. 4 Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
  5. 5 Stir in light parts of green onion and orange zest; cook for 30 seconds.
  6. 6 Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
  7. 7 Season with salt and black pepper to taste.

By John Mitzewich

Orange Peel Beef
Dinner Chinese

Orange Peel Beef

4.3

Prep
25 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Combine beef, 1 tablespoon of soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and baking soda in a bowl and mix thoroughly. Cover and refrigerate, 1 to 3 hours.
  2. 2 Heat peanut oil in a wok or large, nonstick skillet over high heat. Stir in garlic, ginger, orange zest, and red pepper flakes, and cook until garlic begins to brown, 20 to 30 seconds. Add beef; cook and stir until beef begins to brown and crisp, about 5 minutes. Whisk together 1 tablespoon soy sauce, orange juice concentrate, rice vinegar, 1 teaspoon sesame oil, brown sugar, and 1 teaspoon cornstarch in a small bowl. Stir into beef, and cook until sauce has thickened and turned clear, about 30 seconds.

By Dianemwj

Classic General Tso's Chicken
Dinner Chinese

Classic General Tso's Chicken

4.2

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 2 Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate.
  3. 3 Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.

By CRAIG

Orange Soy Sauce Reduction

Orange Soy Sauce Reduction

4.2

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Bring orange juice, soy sauce, chicken stock, and orange zest to a boil in a saucepan. Reduce heat to medium-low and simmer until sauce has reduced to half of its original volume, about 30 minutes.

By Chef HamDog

Spiced Orange Cranberry Sauce
Caribbean

Spiced Orange Cranberry Sauce

4.8

Prep
Cook
Total

Instructions

  1. 1 Place the cranberries, grated orange rind, cinnamon, orange juice, brown sugar and enough water to cover cranberries in a saucepan. Bring mixture to a boil over high heat. Immediately turn heat down and simmer for about 1 hour or until the sauce has thickened. Taste for sweetness and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool a bit then refrigerate in a covered container.

By Barbara Yoder

Orange Sponge Cake
Dessert

Orange Sponge Cake

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
  2. 2 Separate the eggs while cold, then bring to room temperature.
  3. 3 Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
  4. 4 In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
  5. 5 Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.

By Jackie Lim

Strawberry Cream Parfaits with Coconut Macaroons
Dessert

Strawberry Cream Parfaits with Coconut Macaroons

5.0

Prep
Cook
Total

Instructions

  1. 1 Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
  2. 2 When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
  3. 3 Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
  4. 4 To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

By USA WEEKEND columnist Pam Anderson

Tequila and Orange Cranberry Sauce

Tequila and Orange Cranberry Sauce

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Bring orange juice, tequila, and orange zest to a boil in a saucepan over medium heat. Add cranberries, sugar, and salt; simmer until a jam-like sauce forms, about 25 minutes.
  2. 2 Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

By Fioa

Cranberry Burgundy Glaze

Cranberry Burgundy Glaze

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 If making a ham, score the ham, and stud with the whole cloves. In a small saucepan over medium heat, combine the cranberry sauce, orange zest, brown sugar, red wine, and mustard. Stir to blend. Bring to a boil, then remove from heat and set aside. If using the sauce for turkey, mix the whole cloves into the sauce while cooking.
  2. 2 To glaze meat, use half of the glaze before roasting, and use the remaining to baste during the last 30 minutes of cooking.

By SWIZZLESTICKS

Easy Instant Pot Cranberry Sauce
Side Dish

Easy Instant Pot Cranberry Sauce

4.0

Prep
5 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine cranberries, sugar, orange juice, orange zest, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
  3. 3 Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

By Fioa

Brandied Orange and Cranberry Sauce

Brandied Orange and Cranberry Sauce

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Inspect four 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until cranberry sauce is ready. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine water and orange zest in a small pan over medium heat; cover and bring to a boil. Reduce the heat and simmer for 15 minutes. Drain, reserving all zest and 1/3 cup liquid.
  3. 3 Return zest and reserved liquid to the pan; add sugar, orange juice, and lemon juice. Bring to a boil, then reduce the heat and simmer, stirring often, for 3 minutes.
  4. 4 Add cranberries. Increase the heat to medium-high and boil until cranberries have popped and a small spoonful of sauce sets on a cold plate, about 10 minutes.
  5. 5 Remove from the heat and stir in brandy. Pour into the prepared jars, filling to within 1/2 inch of the top. Cool to room temperature, then seal and store in the refrigerator.

By Claudia

Orange-Cinnamon Pork Sirloin Roast
Dinner

Orange-Cinnamon Pork Sirloin Roast

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine olive oil, orange zest, paprika, cinnamon, cumin, and pepper in a small bowl; mix to form a paste.
  3. 3 Apply paste to the top and sides of the roast. Feel free to apply all around the roast if desired. Place pork in a roasting pan.
  4. 4 Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the roast reads 145 degrees F (63 degrees C), 40 to 50 minutes.
  5. 5 Remove from the oven and tent with foil. Allow to rest at least 10 minutes before slicing and serving.

By Steve Ciavarro

Orange Johnny Cake
Breakfast American

Orange Johnny Cake

4.0

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
  2. 2 In a large bowl, stir together muffin mix, egg, milk and orange zest. Pour batter into prepared pan.
  3. 3 Bake in preheated oven for 20 to 25 minutes, until golden brown.

By MARCIEP

Apple Cider Cranberry Sauce
American

Apple Cider Cranberry Sauce

4.5

Prep
5 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.
  2. 2 Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves. Pour into shallow dish to cool and serve.

By Jay Lynne Stuart