Type what you have

Ingredients

• ✓ orange
• prune
• apricot
• sugar
• egg
• safflower oil
• lemon
• all-purpose flour
• baking powder
• walnut
• lemon juice

Instructions

1. 1 Place prunes and apricots in a large pot, cover with water, and bring to a rolling boil over high heat. Cover and cook uncovered, stirring occasionally, until fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a medium bowl using a fork. Set aside to cool while you make dough.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
3. 3 Whisk together 1 cup sugar, eggs, oil, lemon zest, and orange zest in a large bowl until well combined. Sift together flour and baking powder in another large bowl. Stir egg mixture into flour mixture, kneading with hands until dough comes together.
4. 4 Transfer dough to a lightly floured surface and roll out dough to about 1/4-inch thickness. Cut circles out using a cookie cutter or the rim of a drinking glass.
5. 5 Mix together prune-apricot mixture, walnuts, remaining 1/3 cup sugar, and lemon juice in another large bowl until filling is well combined. Place 1 tablespoon filling in the center of each dough circle. Pinch the edges firmly together to create a triangle, leaving the center open to expose filling. Repeat with remaining dough circles. Place hamantaschen on the prepared baking sheets.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes. Cool on the baking sheets for 10 minutes, then remove to a wire rack to cool completely.

By Aliza Finley

Ingredients

• ✓ orange
• chicken
• olive oil
• salt
• black pepper
• potato
• garlic
• carrot
• onion
• olive oil
• chicken bouillon
• water
• lager beer

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting pan or Dutch oven, and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken bouillon in the water, and pour into the pan with the beer. Cover the pan.
3. 3 Bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. Return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.
4. 4 Raise the oven heat to 450 degrees F (230 degrees C), and bake the chicken until the skin is golden brown, about 30 minutes. Remove the pan from the oven, and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.

By Ann Rohling

Ingredients

• ✓ orange
• pomegranate
• fuyu persimmon
• grapefruit
• orange blossom water
• confectioners' sugar
• heavy cream
• coconut oil
• sea salt
• egg yolk
• white sugar
• lemon
• white vinegar
• orange blossom water
• cornstarch
• sugar
• white sugar
• egg white

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
2. 2 Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.
3. 3 Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.
4. 4 Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.
5. 5 Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
6. 6 Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
7. 7 Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.
8. 8 Turn off oven and keep meringues inside until completely dry, about 1 hour.
9. 9 Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
10. 10 Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.

By LauraF

Ingredients

• ✓ orange

Instructions

1. 1 Gather all ingredients.
2. 2 Lightly smack each orange on the counter. Cut each orange in half and squeeze juice into a glass.

By CHELSEASKINGIRL

Ingredients

• ✓ orange
• sugar

Instructions

1. 1 Scrub oranges under hot running water and dry well. Finely grate zest into a bowl. Add sugar and stir to combine. Store in an airtight container in the refrigerator.

By Gehma

Ingredients

• ✓ orange
• carrot

Instructions

1. 1 Press carrots and oranges through a juicer and into a large glass.

By newday2d

Ingredients

• ✓ orange
• ground cinnamon
• tequila

Instructions

1. 1 Place orange slice between forefinger and thumb of left hand. Lick the skin just below thumb of left hand and sprinkle with a pinch of cinnamon. Place shot of tequila in right hand. Lick cinnamon, drink shot, and bite orange slice.

By Gabrielle MacMillen

Ingredients

• ✓ orange
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place confectioners' sugar into a bowl. Add 1 tablespoon orange juice and 1/4 teaspoon orange zest.
3. 3 Whisk until smooth, adding more juice as needed for desired consistency; reserve remaining zest and juice for another use.

By cukatie2983

Ingredients

• ✓ orange
• cranberry
• white sugar
• water

Instructions

1. 1 Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
2. 2 Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
3. 3 Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
4. 4 Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

By Goat Berry Kitchen

Ingredients

• ✓ orange
• cranberry
• sugar
• water

Instructions

1. 1 Zest and juice oranges; set juice aside.
2. 2 Combine cranberries, sugar, and orange zest in a saucepan; stir to combine. Cover with water and bring to a boil. Cook until cranberries begin to burst, 5 to 10 minutes.
3. 3 Reduce the heat to low, stir in orange juice, and simmer until flavors blend, about 1 hour.
4. 4 Remove from the heat and cool to room temperature, about 20 minutes. Refrigerate until jelled, at least 1 hour.

By lmaniloff

Ingredients

• ✓ orange
• white sugar
• cranberry
• pineapple

Instructions

1. 1 Cut zested oranges into quarters. Remove and discard remaining pithy skin.
2. 2 Blend oranges in a blender until pulpy; pour into a bowl with the sugar.
3. 3 Grind cranberries in the blender until finely chopped; add to sugar and oranges. Stir crushed pineapple into the mixture. Add about half the orange zest; stir.

By Becca

Ingredients

• ✓ orange
• soy sauce
• chicken broth
• orange zest

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

Ingredients

• ✓ orange
• peach
• white sugar

Instructions

1. 1 Place the peaches into a large bowl. Scrub the oranges then chop into pieces - including the peel. This is easiest done in a food processor so you don't lose as much juice. Transfer to the bowl with the peaches. Stir in sugar, cover, and refrigerate overnight.
2. 2 The next day, pour the entire contents of the bowl into a large pot. Bring to a simmer over low heat and cook for 2 to 3 hours, stirring occasionally. Make sure the heat is low enough, or the jam will burn and stick to the bottom of the pot. This does not need to come to a rolling boil.
3. 3 While the jam simmers, sterilize your jars in boiling water for at least 5 minutes, and keep hot. Prepare new lids according to the manufacturer's instructions. Ladle the jam into the jars, leaving 1/4 inch of headspace. Wipe the rims with a clean damp cloth or paper towel, and seal with lids and rings. Process according to guidelines suggested by your local extension.

By Allrecipes Member

Ingredients

• ✓ orange
• water
• kale leaf
• banana

Instructions

1. 1 Blend orange in a blender until mostly juice.
2. 2 Add water and kale; blend again on High speed until kale is liquefied.
3. 3 Break bananas into chunks and add to the blender. Start blending at a lower speed until banana is incorporated. Increase speed to blend the mixture into a pudding-like texture.

By Georgina

Ingredients

• ✓ orange
• ginger root
• carrot

Instructions

1. 1 Juice ginger, carrots, and oranges in a juicer, respectively. Serve immediately.

By France Cevallos

Ingredients

• ✓ orange
• cranberry
• apple
• celery
• sugar

Instructions

1. 1 Grate peel of orange; reserve. Peel oranges and discard white membranes. Separate oranges into sections and place half in a food processor or blender. To the food processor add half of the cranberries, apples and celery. Process until coarsely chopped. Transfer to a bowl; repeat with remaining oranges, cranberries, apples and celery. Stir in sugar and reserved orange peel. Cover and refrigerate overnight.

By Karen Dunn

Ingredients

• ✓ orange
• cola-flavored carbonated beverage
• orange lemonade

Instructions

1. 1 Pour cola into a glass. Slowly pour in orange lemonade. Garnish with orange slice.

By Alois

Ingredients

• ✓ orange
• apple cider
• cinnamon stick
• clove
• allspice

Instructions

1. 1 Remove orange peels with a vegetable peeler or knife. Cut oranges into slices.
2. 2 Place orange peels and slices in a multi-functional pressure cooker (such as Instant Pot). Add apple cider, cinnamon stick, cloves, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove spices and orange peel with a slotted spoon and discard.
4. 4 Serve mulled cider warm and garnish mugs with orange slices.

By RainbowJewels

Ingredients

• ✓ orange
• all-purpose flour
• sugar
• vegetable oil
• baking soda
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
2. 2 Blend orange in the blender until liquified; measure 1 cup orange juice.
3. 3 Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

By Stephanie

Ingredients

• ✓ orange
• lime
• olive oil
• salt
• garlic
• shrimp

Instructions

1. 1 In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
2. 2 Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
3. 3 Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

By SBorodko

Ingredients

• ✓ orange
• earl grey tea
• sugar
• rose water

Instructions

1. 1 Prepare a strong cup of tea with the Earl Grey, letting the bag steep for 5 minutes. Place the orange slices, sugar, rose water, and tea into a 1/2 gallon pitcher. Fill with cold water, and stir to dissolve the sugar.

By Karyn Ulriksen

Ingredients

• ✓ orange
• carrot
• cucumber
• water
• white sugar
• lemon juice

Instructions

1. 1 Peel orange and save a 1x1-inch piece of the peel. Place orange, orange peel piece, carrots, and cucumber in a blender; pour in water. Blend until desired consistency is reached; add sugar and lemon juice. Blend until smooth, 1 to 3 minutes.

By mamicha

Ingredients

• ✓ orange
• apricot
• white sugar
• lemon juice

Instructions

1. 1 Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
2. 2 Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.

By Bones

Ingredients

• ✓ orange
• cranberry
• white sugar
• ginger root

Instructions

1. 1 Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

By Leslie Lew

Ingredients

• ✓ orange
• cranberry
• white sugar
• cinnamon

Instructions

1. 1 Grate 2 teaspoons zest from orange; set aside. Peel orange and divide into segments.
2. 2 Place segments, zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
3. 3 Transfer to a bowl. Cover and refrigerate until flavors have blended, at least 2 hours and up to 3 days.

By TXGIRLSX3

Ingredients

• ✓ orange
• marshmallow creme
• cream cheese
• orange liqueur

Instructions

1. 1 In a large bowl, fold together the marshmallow creme and cream cheese.
2. 2 Stir in grated zest and liqueur or juice. Refrigerate until chilled.

By Gayle Nelson

Ingredients

• ✓ orange
• white sugar
• ginger
• cranberry
• pecan

Instructions

1. 1 Combine the sugar, orange zest and juice, and ginger in a pot over medium heat; cook and stir until the sugar is completely dissolved, about 5 minutes. Add the cranberries to the orange juice mixture; cook until the cranberries pop, about 5 minutes. Stir the pecans through the cranberry mixture; remove from heat and allow to cool completely before serving.

By SEAMAR

Ingredients

• ✓ orange
• clove
• orange juice
• apple juice
• raisin
• cinnamon stick

Instructions

1. 1 Peel the skin from the orange leaving the bitter white pith behind. Stick the cloves into the skin. Squeeze the juice from the orange and add to the 2-3/4 cups orange juice. Place all ingredients into a large nonreactive pan and bring to a boil over high heat. Remove from heat, cover and allow to stand at least 30 minutes to allow flavors to blend. Serve warm or cold.

By Kevin Ryan

Ingredients

• ✓ orange
• cranberry
• apple
• pecan
• white sugar

Instructions

1. 1 Place the cranberries, oranges, apples, pecans, and sugar in the bowl of a food processor. Process until all ingredients are evenly ground, 2-3 minutes. Pour mixture into a bowl, cover, and refrigerate at least 2 days before serving.

By SJHOMER

Ingredients

• ✓ orange
• grapefruit
• pineapple
• brown sugar
• butter

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Place the grapefruit sections, orange sections, and pineapple chunks into an 8x8-inch baking dish. Stir the brown sugar and butter together in a small bowl, and scatter the butter mixture evenly across the fruit.
3. 3 Broil the fruit until the sugar is bubbly, 5 to 6 minutes. Allow to cool for several minutes before serving warm.

By Dianemwj