786 orange juice recipes

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Apricot-orange whole grain muffins plump dried apricots in fresh orange juice, then fold them into a buttermilk batter built on whole wheat pastry flour and toasted wheat germ. Hearty, tangy breakfast fuel.

Spice-dusted chicken breasts slow-cooked on a bed of sweet potatoes in a creamy orange and mushroom sauce. A hands-off Crock-Pot dinner that fills the house with warmth.

Light apple cake made with whole wheat flour, apple juice concentrate, egg whites, and cinnamon-coated apple layers. Low-fat and naturally sweetened in a ring mold.

Add some fruit to your chicken with this savory dish where orange juice and apricots play a part.

Mexican-style bread pudding (capirotada) with orange juice, brown sugar, cinnamon, raisins, Monterey Jack cheese, and toasted almonds. A sweet-savory dessert tradition.

Tropical pineapple cookies sweetened naturally with banana and pineapple juice concentrate, no refined sugar added. Coconut and orange zest deliver island flavor in every bite.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.

Fresh fruit tart with kiwi, strawberries, and bananas on a whole wheat crust with orange juice glaze. A lighter dessert with no cream filling and a rustic free-form pastry base.

Traditional Jewish tzimmes with beef, carrots, sweet potatoes, prunes, and dried apricots braised in orange juice. A sweet and savory one-pot holiday dish simmered low and slow until fork-tender.

A light, airy strawberry souffle made with whipped egg whites and fresh berry puree, drizzled with a warm strawberry-orange sauce. Elegant, low-calorie, and stunning.

Pineapple sponge is an old-school no-bake dessert built from beaten egg whites, gelatin, and crushed pineapple folded into a cloud-light fruit mousse. A retro church-cookbook classic with banana, orange, and toasted nuts.

Roasted tomato and mint salsa with fire-blackened Roma tomatoes, serrano chiles, cilantro, fresh spearmint, lime, and orange zest. A smoky, herbaceous Southwestern salsa for grilled meats or chips.

Spiced raisin bars made with whole-wheat flour, apple juice-plumped raisins, cinnamon, nutmeg, and cloves. No refined sugar added. Topped with grated orange zest for a bright finish.

Cold fruited chicken salad with dried apricots, orange segments, grapes, and toasted almonds in a white wine-vinegar dressing. A light, low-calorie summer lunch.

Pickled pumpkin with cinnamon, ginger, allspice, cloves, and orange juice in a sweet vinegar brine. A unique fall preserve that's perfect for canning and gifting.