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Cranberry Orange Curd
Dessert European

Cranberry Orange Curd

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan.
  2. 2 Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes.
  3. 3 Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat.
  4. 4 Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated.
  5. 5 Pour curd into a sterile 1-pint jar and allow to cool; seal and store in the refrigerator for up to 1 week.

By France Cevallos

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

White Sangria
Drink European

White Sangria

4.8

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine peach Schnapps, Cognac, sugar, sliced oranges, and sliced mangos in a pitcher; stir and chill for at least 1 hour.
  3. 3 Pour fruit mixture into a large punch bowl; stir in chilled white wine and ginger ale.
  4. 4 Serve sangria in glasses with some sliced fruit.

By WIFIE

Glühwein
Drink European

Glühwein

4.8

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Combine water, sugar, and cinnamon in a large saucepan; bring to a boil. Reduce heat to low.
  2. 2 Cut one orange in half; squeeze juice into sugar mixture. Push 5 cloves into each orange peel; add to the saucepan. Simmer over low heat until thick and syrupy, 20 to 30 minutes.
  3. 3 Slice remaining orange; set aside for serving.
  4. 4 Remove mixture from heat; stir in wine. Discard orange peels and cinnamon stick.
  5. 5 Ladle into mugs and garnish with reserved orange slices.

By ELSE

Gluehwein (German Mulled Wine)
Drink European

Gluehwein (German Mulled Wine)

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Pour wine into a large pot and set over medium heat. Let it warm up until steam rises from the surface, but do not allow it to boil. Add cinnamon sticks, cloves, lemon juice, and sugar; stir to dissolve sugar. Float orange slices on the surface. Warm over medium heat for 5 minutes, being careful not to let it boil. Remove from heat and let stand for 1 hour.
  2. 2 Pour through a colander to remove orange slices and whole spices. Serve hot, or refrigerate and reheat gently just before serving.

By Eurocook

Marie-Claude's Orange Cake
Dessert European

Marie-Claude's Orange Cake

4.2

Prep
75 min
Cook
Total
105 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the batter into a greased 9-inch baking pan.
  3. 3 Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.

By Allrecipes Member

Mr. Big's White Sangria
Drink European

Mr. Big's White Sangria

4.7

Prep
15 min
Cook
Total
375 min

Instructions

  1. 1 Put oranges, lemons, and limes in a large punch bowl; pour sugar over fruit. Add tequila; stir gently with a wooden spoon. Set aside to soak 6 hours to overnight.
  2. 2 Add ice to the punch bowl; add white wine, Champagne, and club soda. Stir; serve immediately.

By FNYDM4

Watermelon Sangria
Drink European

Watermelon Sangria

4.7

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher.
  2. 2 Pour wine, vodka, triple sec, and simple syrup into the pitcher; stir to combine. Add remaining 3 cups of watermelon cubes, orange sections, blueberries, and lime quarters; chill sangria for 4 hours before serving.

By bewitched

Sangria by the Pros
Drink European

Sangria by the Pros

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Slice orange, lemon, and lime into thin rounds. Place the sliced citrus in a pitcher with apples, cherries, and pineapple.
  2. 2 Pour in brandy and refrigerate for 2 hours or more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.
  3. 3 Gently crush the fruits with a spoon, then stir in red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

By PAULHAYWARD

Roebuck's Russian Tea
Drink European

Roebuck's Russian Tea

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Combine water, sugar, cloves, and allspice berries in a large pot and bring to a boil. Reduce heat to a simmer. Add tea bags; steep for 5 minutes and leave in the pot. Add pineapple juice, lemon juice, and orange juice. Simmer until heated through, about 15 minutes more. Remove tea bags and spices, if desired.

By MamaBogan85

Corned Beef and Cabbage
Dinner European

Corned Beef and Cabbage

4.6

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in roast.
  2. 2 Rinse brisket and pat dry. Rub with pickling spice, then place in the prepared roasting pan. Arrange orange, onion, and celery slices on and around the roast. Pour in 1/2 cup water, then wrap the aluminum foil up tightly over the roast, making sure the ends are sealed.
  3. 3 Bake in the preheated oven until meat is tender, about 4 hours.
  4. 4 About 45 minutes before the roast is done, heat remaining 1/4 cup water and 3 tablespoons margarine in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes, shaking the pot occasionally to ensure nothing sticks to the bottom.
  5. 5 Top cabbage and apples with remaining margarine and serve with sliced corned beef.

By ORIGINALSYN

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

Sunset Sangria Recipe
Drink European

Sunset Sangria Recipe

4.8

Prep
15 min
Cook
Total
105 min

Instructions

  1. 1 Combine wine, pineapple juice, vodka, simple syrup, and triple sec in a pitcher or large bowl. Refrigerate until chilled, about 1 hour.
  2. 2 Stir raspberries, oranges, lemons, and limes into chilled sangria, at least 30 minutes before serving. Serve over ice.

By Celeste

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

Amanda's Sangria
Drink European

Amanda's Sangria

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Combine wine and rum in a large pitcher; add strawberries, orange, lemon, and lime. Push cloves into apple slices; add to pitcher. Cover the pitcher with plastic wrap; refrigerate 4 hours to overnight.
  2. 2 Remove and discard cloves from apple slices; return apples to pitcher.
  3. 3 Fill tall glasses halfway with sangria mixture; top off with soda and gently stir. Garnish with marinated fruit; serve.

By Amanda Dattilio

Zucchini Mincemeat
European

Zucchini Mincemeat

4.6

Prep
90 min
Cook
120 min
Total
270 min

Instructions

  1. 1 In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.
  2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. 3 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 if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.

By Barb S

Glogi
Drink European

Glogi

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a large pot, combine the water, sugar, cloves, cinnamon, and raisins. Bring to a boil, then remove from the heat and stir in the wine, lemon juice, and orange juice. Heat through, but do not boil. Remove the cinnamon stick. Ladle into cups, and serve with sliced almonds and the boiled raisins.

By KIRSII

Indian Summer Raspberry Peach Sangria
Drink European

Indian Summer Raspberry Peach Sangria

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir red wine, raspberry-flavored soda water, peach schnapps, pomegranate juice, and lemon juice together in a large pitcher or punch bowl; add peaches, lemons, raspberries, and oranges. Float ice cubes in sangria to chill.

By Robert Farabaugh

Christmas Mince Pies
Dessert European

Christmas Mince Pies

5.0

Prep
25 min
Cook
17 min
Total
112 min

Instructions

  1. 1 Combine flour and salt in a large bowl. Add butter and shortening; rub in with cold fingers until mixture resembles fine bread crumbs. Mix in sugar and orange zest thoroughly. Mix in vanilla extract. Stir in enough orange juice to bring dough together.
  2. 2 Knead dough briefly to form a smooth ball. Wrap in plastic wrap; refrigerate until firm, at least 1 hour.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Roll dough out on a lightly floured work surface to a thickness of 1/8 inch. Cut out 12 circles using a 2 1/2-inch cutter and 12 circles using a 1-inch cutter.
  5. 5 Line 12 mini tart pans or a muffin tin with the 2 1/2-inch dough circles. Cover dough with about 1 tablespoon mincemeat filling. Lay 1-inch circles on top.
  6. 6 Bake in the preheated oven until tops are pale golden brown, 17 to 21 minutes. Cool slightly on wire racks, about 10 minutes. Dust with confectioners' sugar before serving.

By lighty78

Swedish Glogg
Drink European

Swedish Glogg

4.9

Prep
5 min
Cook
15 min
Total
500 min

Instructions

  1. 1 Bring water to a boil in a pot with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat and allow to steep 8 hours to overnight.
  2. 2 Place raisins and almonds into a large saucepan. Strain sugar water into raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat and cook until hot but not simmering.
  3. 3 Serve warm in a mug with some fruit and almonds in each cup.

By Gwynne

Cranberry Wassail
Drink European

Cranberry Wassail

4.7

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 In a large saucepan or pot, combine cider, cranberry juice, lemon juice, pineapple juice, orange slices, cloves, honey, sugar, and cinnamon sticks. Bring to a boil. Reduce the heat to a simmer; add nutmeg, ginger, and allspice. Simmer for 10 to 15 minutes, stirring occasionally.
  2. 2 Serve warm and garnish each cup with mint and an orange slice.

By Miss Blurton

Black Cumberland Sauce
Pantry European

Black Cumberland Sauce

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
  2. 2 Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
  3. 3 Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
  4. 4 Bring sauce to a boil; remove from heat.

By John Mitzewich

Spiced Honey Vodka
Drink European

Spiced Honey Vodka

Prep
10 min
Cook
10 min
Total
30260 min

Instructions

  1. 1 Bring 1 cup honey and water to a boil in a saucepan while stirring. Immediately reduce heat to low once boiling. Scrape the vanilla bean contents into the mixture and add the pod. Stir in ginger. Add orange zest, lemon zest, mint, nutmeg, cloves, peppercorns, star anise, and cardamom. Cook over low heat, stirring, 5 to 8 minutes.
  2. 2 Pour mixture into a wide-mouth, sealable bottle. Add 1 liter vodka and seal. Allow ingredients to steep together for 3 weeks, agitating occasionally.
  3. 3 Pour vodka through a strainer or cheesecloth and taste for sweetness. Add more honey or vodka to acquire the right level of sweetness (it should taste quite sweet, but everyone has their own personal preference.) Serve neat at room temperature.

By Jordan Jones

Sangria! Sangria!
Drink European

Sangria! Sangria!

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix red wine, brandy, triple sec, lemonade concentrate, orange juice, lemon juice, and sugar together in a bowl. Add orange, lemon and lime slices, and maraschino cherries.
  3. 3 Serve immediately over ice, or refrigerate 8 hours to overnight for best flavor. For a fizzy sangria, add club soda just before serving.

By HJACOBY

Steamed Plum Pudding
Dessert European

Steamed Plum Pudding

4.8

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Generously grease a pudding mold.
  2. 2 In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
  3. 3 Cover with a double layer of greased wax paper and steam for 2 hours.

By Claude

Portuguese Braised Chicken
Dinner European

Portuguese Braised Chicken

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add sausage, onion, and bell pepper; saute until vegetables are softened and sausage is browned, about 10 minutes. Remove with a slotted spoon to a plate, leaving drippings in the pot.
  2. 2 Combine oregano, basil, salt, and pepper in a small bowl and rub on chicken. Add chicken to the pot, raise heat to medium-high, and brown on all sides, about 10 minutes.
  3. 3 Stir sausage and vegetable mixture into the pot with wine, broth, bay leaves, and red pepper flakes. Bring to a boil; reduce heat to medium-low and let simmer, covered, until chicken is no longer pink in the centers, 35 to 45 minutes.
  4. 4 Remove and discard bay leaves. Serve chicken with orange wedges.

By mcqueenbee

Bohemian Orange Chicken
Dinner European

Bohemian Orange Chicken

4.9

Prep
15 min
Cook
100 min
Total
115 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
  3. 3 Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
  5. 5 Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
  6. 6 Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
  7. 7 Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
  8. 8 Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  9. 9 Remove from the oven and baste again. Garnish with grated orange zest.
  10. 10 Serve and enjoy!

By John Mitzewich