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
• ✓ orange juice
• flour
• active dry yeast
• milk
• butter
• white sugar
• salt
• egg
• confectioners' sugar

Instructions

1. 1 Combine 2 cups flour and yeast in the bowl of a stand mixer fitted with the paddle attachment.
2. 2 Combine milk, butter, sugar, and salt in a medium saucepan; heat and stir over medium-low heat until mixture is smooth and an instant-read thermometer reads between 90 degrees F (32 degrees C) and 100 degrees F (37 degrees C).
3. 3 Pour hot milk mixture into flour mixture; add eggs and beat on low speed for 30 seconds. Increase speed to high; beat 3 minutes. Add 1 cup flour and 3 tablespoons orange juice; mix on high speed for 3 minutes.
4. 4 Fit the mixer with the dough hook. Add remaining 2 ½ cups flour to the bowl; beat until flour is completely incorporated.
5. 5 Grease a large glass bowl; transfer dough to the greased bowl. Set dough aside to rise until doubled in volume, 1 to 2 hours.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Punch down dough; divide in half. Split each half into 3 equal pieces, roll each piece into a cylinder, and braid into two loaves, using 3 dough cylinders per loaf. Place loaves onto a baking sheet. Cover with a dish towel and set aside to rise for about 1 hour.
8. 8 Bake in the preheated oven until centers spring back when lightly pressed, 25 to 30 minutes.
9. 9 Stir confectioners' sugar and 1 tablespoon orange juice together in a small bowl; brush on tops of loaves.

By makokiller

Ingredients

• ✓ orange juice
• olive oil
• brandy
• white sugar
• all-purpose flour
• baking powder
• baking soda
• walnut
• raisin
• cinnamon
• clove
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-inch round springform pan.
2. 2 Combine oil, juice, and brandy in a large bowl. Stir in sugar. Combine flour, baking powder, and baking soda in another bowl; sift into oil-sugar mixture. Fold in walnuts, raisins, cinnamon, and cloves until well combined. Add batter to the prepared pan; level top. Sprinkle with sesame seeds.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ orange juice
• water
• white sugar
• honey
• cinnamon
• white sugar
• cinnamon
• nutmeg
• walnut
• phyllo dough
• butter

Instructions

1. 1 Make the syrup by bringing the water, 3/4 cup sugar, orange juice, honey, and 1 tablespoon cinnamon to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and allow to cool to room temperature.
2. 2 Preheat an oven to 325 degrees F (165 degrees C). Butter a 10x15 inch baking dish.
3. 3 Stir together 3/4 cup sugar, 1/2 teaspoon cinnamon, nutmeg, and ground walnuts until evenly blended; set aside.
4. 4 Press 2 sheets of phyllo into the prepared dish and brush with melted butter. Continue adding phyllo sheets brushed with butter two at a time until you have 12 sheets total. Sprinkle 1/3 of the walnut mixture evenly over the phyllo, then add another 6 sheets, buttering between every two. Sprinkle 1/2 of the remaining walnut mixture evenly over the phyllo; top with another 6 buttered phyllo sheets. Finally, sprinkle the remaining walnut mixture onto the phyllo. Place the remaining phyllo on top of the baklava, buttering every two sheets. Brush the remaining butter onto the top of the baklava.
5. 5 Bake in the preheated oven until the phyllo is golden brown and crispy, about 1 hour. Remove from the oven; pour the cooled syrup over the hot baklava. Cool to room temperature before cutting into 1-inch squares or diamonds to serve.

By schwintosky

Ingredients

• ✓ orange juice
• water
• cinnamon
• yeast
• white sugar
• margarine
• egg
• orange
• bread flour
• salt
• baking powder
• aluminum foil
• egg white
• vanilla extract

Instructions

1. 1 Mix orange juice, water, and cinnamon in a microwave-safe bowl. Heat in the microwave until the mixture registers 110 degrees F (43 degrees C) on an instant-read thermometer, 1 to 2 minutes.
2. 2 Stir yeast into the orange juice mixture. Let stand until yeast is creamy and frothy, about 45 minutes.
3. 3 Combine sugar and margarine in the bowl of a stand mixer. Beat until creamy. Add eggs; beat on high speed for 30 seconds. Mix in yeast mixture and orange zest until well combined.
4. 4 Sift flour, salt, and baking powder together in a bowl. Add gradually to the mixture in the stand mixer, mixing with a bread hook until a soft, sticky dough forms, about 5 minutes.
5. 5 Transfer dough to a large glass bowl. Cover with plastic wrap; let rise in a warm place until doubled in size, 2 to 4 hours.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Grease 2 round cake pans.
7. 7 Divide dough into 2 equal pieces. Put 1 wrapped coin in each piece; knead for 2 to 3 minutes and shape into a ball. Place 1 ball of dough in each cake pan. Cover with plastic wrap; let rise until puffy, 2 to 4 hours more.
8. 8 Whisk egg white and vanilla together in a small bowl. Brush over the top of dough.
9. 9 Bake in the preheated oven until a knife inserted into the center comes out with a few crumbs attached, 30 to 55 minutes.

By Kathryn Dietz

Ingredients

• ✓ orange juice
• butter
• sugar
• orange zest
• corn oil
• all-purpose flour
• semolina
• baking powder
• cinnamon
• clove
• water
• sugar
• honey
• cinnamon stick
• lemon juice
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets.
3. 3 Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature.
4. 4 To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.

By Diana

Ingredients

• ✓ orange juice
• clove
• cinnamon
• walnut
• sugar
• water
• honey
• honey
• egg yolk
• white sugar
• butter
• nutmeg
• baking soda
• clove
• baking powder
• cinnamon
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk flour, cinnamon, baking powder, cloves, baking soda, and nutmeg together in a large bowl. Beat butter in a separate bowl until light and fluffy; add sugar and mix well. Beat egg yolks and orange juice together in another bowl. Stir egg mixture into the butter mixture; add flour mixture slowly, mixing after each addition. Add honey. Mix until a soft dough forms.
3. 3 Chill dough until firm enough to work with, about 30 minutes. Shape into small ovals and place a few inches apart on baking sheet sheets. Flatten slightly; cookies will spread.
4. 4 Bake in the preheated oven until light golden brown, 15 to 20 minutes.
5. 5 Meanwhile, heat honey, water, and sugar together in a saucepan over medium-low heat until sugar is dissolved. Let syrup cool. Mix walnuts, cinnamon, and cloves together in a bowl to make the topping.
6. 6 Dip cookies into the cooled syrup for 10 to 15 seconds per side. Sprinkle walnut topping over syrup and let dry completely. Store in muffin cups or between layers of parchment paper.

By Chanelle Carl

Ingredients

• ✓ orange juice
• pineapple

Instructions

1. 1 Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.

By Tstarzec

Ingredients

• ✓ orange juice
• champagne

Instructions

1. 1 Gather the ingredients.
2. 2 Divide orange juice between two flute glasses.
3. 3 Top with chilled Champagne.
4. 4 Serve and enjoy!

By Jodi Hamrick

Ingredients

• ✓ orange juice
• cranberry juice

Instructions

1. 1 Pour the orange juice into ice cube trays and freeze them. Chill the cranberry juice in the refrigerator.
2. 2 When the orange juice cubes are frozen, Place them in a large pitcher and pour in the cranberry juice.

By Andrea

Ingredients

• ✓ orange juice
• beer

Instructions

1. 1 Pour beer into a glass and top with orange juice.

By Kellie

Ingredients

• ✓ orange juice
• blackberry

Instructions

1. 1 Combine blackberries and orange juice in a blender; blend until smooth.

By Allrecipes Member

Ingredients

• ✓ orange juice
• sparkling wine
• peach schnapps

Instructions

1. 1 Fill a small pitcher with ice. Pour orange juice, sparkling wine, and peach schnapps over ice; stir well.

By Christi S

Ingredients

• ✓ orange juice
• milk
• white sugar
• ice cube

Instructions

1. 1 Combine the orange juice, milk, sugar, and ice cubes in a blender; blend until smooth.

By Mandy Maholick

Ingredients

• ✓ orange juice
• lemon juice
• white sugar
• ice cube

Instructions

1. 1 Pour the orange juice, lemon juice, and sugar into the bowl of a blender. Blend for 2 minutes to dissolve the sugar. Add the ice cubes, and blend until smooth and slushy.

By AnaLena