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Cranberry Sauce with Orange Juice
Pantry American

Cranberry Sauce with Orange Juice

4.8

Prep
5 min
Cook
15 min
Total
20 min

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

Cranberry Sauce with Orange Juice, Honey, and Pears
Pantry American

Cranberry Sauce with Orange Juice, Honey, and Pears

4.9

Prep
5 min
Cook
15 min
Total
20 min

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

Pineapple-Apple Marmalade Jam
Pantry American

Pineapple-Apple Marmalade Jam

4.0

Prep
20 min
Cook
80 min
Total
835 min

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

Slow Cooker Cranberry Sauce
Pantry American

Slow Cooker Cranberry Sauce

4.5

Prep
5 min
Cook
225 min
Total
230 min

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

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

Peach-Honey-Vanilla Butter
Pantry American

Peach-Honey-Vanilla Butter

5.0

Prep
45 min
Cook
95 min
Total
870 min

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

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

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

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

Peaches and Tequila Sunrise Sauce
Pantry American

Peaches and Tequila Sunrise Sauce

4.0

Prep
10 min
Cook
15 min
Total
25 min

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

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

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

Jill's Summer Sangria
Drink European

Jill's Summer Sangria

4.6

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Combine red wine, 2 cups rum, 2 cups orange juice, and sugar in a large pitcher; refrigerate 8 hours to overnight.
  2. 2 Meanwhile, combine pineapple chunks and juice, strawberries, and cherries in a large bowl; cover with remaining 2 cups rum, and remaining 2 cups orange juice. Refrigerate 8 hours to overnight.
  3. 3 Drain fruit; reserve liquid for another use, if desired. Stir fruit into pitcher with sangria mixture and serve.

By JILLJAMESON

Wassail
Drink European

Wassail

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir apple cider, orange juice, sugar, lemon juice, and pineapple juice together in a large pot over medium-low heat.
  3. 3 Place cinnamon and cloves in a tea ball; add to apple cider mixture. Simmer until warmed through, about 15 minutes.
  4. 4 Serve with a large ladle.

By Sara P

Chocolate Chip Scones
Bread & Baking European

Chocolate Chip Scones

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
  2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut in butter with a pastry blender or a large fork until the mixture resembles coarse crumbs. Stir in chocolate chips. Mix in orange juice to form a dough.
  3. 3 Turn out dough on a floured surface. Pat or roll into a 9-inch circle about 1/2 inch thick. With a 2 ½-inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
  4. 4 Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

By MARBALET

Classic Spanish Sangria
Drink European

Classic Spanish Sangria

4.6

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Refrigerate orange, lemon, lime, wine, rum, and orange juice until cold.
  2. 2 Slice orange, lemon, and lime into thin rounds. Place in a large glass pitcher. Add rum and sugar. Refrigerate to allow flavors to blend, about 2 hours.
  3. 3 Crush fruit lightly with a wooden spoon. Stir in wine and orange juice. Adjust sweetness as desired.

By Lisa

Easy Hamantaschen
Dessert European

Easy Hamantaschen

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
  2. 2 Combine eggs and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Stir in oil, orange juice, and vanilla. Combine flour and baking powder; stir into batter to form a stiff dough, adding more flour if needed.
  3. 3 Turn dough out onto a lightly floured surface and roll out into a 1/2-inch thickness. Cut into circles using a cookie cutter or the rim of a drinking glass; place 2 inches apart onto the prepared cookie sheets.
  4. 4 Spoon about 1 to 2 teaspoons of preserves into center of each cookie. Pinch edges to form three corners.
  5. 5 Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on the cookie sheets for 1 minute; transfer to a wire rack to cool completely.

By Sharon D

Mango Gazpacho
Dessert European

Mango Gazpacho

4.5

Prep
Cook
Total

Instructions

  1. 1 Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

By USA WEEKEND columnist Pam Anderson

Christmas Cherry Cake
Dessert European

Christmas Cherry Cake

4.6

Prep
20 min
Cook
150 min
Total
170 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. 2 Beat butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in orange juice until smooth.
  3. 3 Sift flour and baking powder. Reserve 1/3 cup of the flour mixture and toss with raisins and cherries to help keep them suspended in the batter. Stir remaining flour mixture into batter until just combined. Fold in floured raisins and cherries.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 2 hours and 15 minutes. Cool completely before wrapping tightly in plastic wrap or foil. Store in an airtight container at room temperature for several days to allow flavor to develop.

By Carol

Big Batch Berry Sangria
Drink European

Big Batch Berry Sangria

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Mix wine, sodas, simple syrup, orange juice, and brandy together in a large pitcher. Drop in orange slices and some of the frozen berries. Place in the refrigerator for 3 hours.
  2. 2 Pour into glasses and drop in remaining frozen berries instead of ice. Garnish with strawberries.

By KathyS

Spritz Orange Crisps
Dessert European

Spritz Orange Crisps

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.
  3. 3 Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.
  4. 4 Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

By Barb

Hamantashen
Dessert European

Hamantashen

4.4

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Cream together butter and sugar in a large bowl with an electric mixer until smooth. Beat in eggs one at a time, then stir in orange juice and vanilla until well combined. Mix in baking powder, then gradually stir in flour until dough forms a ball. Cover and refrigerate dough for at least 2 hours.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
  3. 3 Roll dough out on a lightly floured surface to 1/4-inch thickness. Use a cookie cutter or drinking glass to cut dough into 3-inch circles, then place on the prepared baking sheets. Spoon 1 teaspoon poppyseed filling onto the center of each circle. Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be chilled on the baking sheets before baking if desired to help retain their shape.
  4. 4 Bake in the preheated oven until light golden brown, 8 to 10 minutes. Cool on the baking sheets for a few minutes before removing to wire racks to cool completely.

By SANDI

Sangria (Red)
Drink European

Sangria (Red)

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine rum and sugar in a large pitcher until sugar is dissolved; add apple slices, orange slices, lemon slices, and lime slices. Slightly crush fruit against bottom of pitcher to extract some juice.
  2. 2 Add wine and orange juice to the pitcher; stir. Add lemon-lime soda just before serving; stir.

By themistycat

Turkish Delight
Dessert European

Turkish Delight

3.5

Prep
20 min
Cook
10 min
Total
210 min

Instructions

  1. 1 Bring 1 1/2 cups water, sugar, and corn syrup to a boil over medium-high heat in a large saucepan. Cook, stirring frequently, until the temperature reaches 240 degrees F (115 degrees C) on a candy thermometer. Set aside and keep hot.
  2. 2 Stir together orange juice and orange zest, sprinkle with gelatin, and set aside. In a small bowl, dissolve cornstarch in 1/2 cup cold water, then stir into hot syrup. Place over medium-low heat, and simmer, stirring gently, until very thick.
  3. 3 Remove syrup from heat, stir in orange juice mixture, vanilla, and pistachios. Sprinkle a 8x8-inch pan generously with confectioners' sugar. Pour the Turkish delight into the pan, and let cool in a cool, dry place (not the refrigerator) until set, 3 to 4 hours.
  4. 4 When cool, sprinkle the top with another thick layer of powdered sugar. Cut into 1-inch squares, and dredge each well with confectioners' sugar. Store at room temperature in an airtight container.

By JessieD