897 orange recipes

Savory and succulent, these braised leeks and shitake mushrooms are a delightful vegan dish that will leave you wanting more. This recipe combines the delicate flavors of leeks and shitake mushrooms with the rich taste of sherry and a hint of citrus from the orange. It's perfect for a cozy night in or to impress your guests at a dinner party.

Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.

Strawberry rhubarb jam made the old-fashioned way with no commercial pectin. Whole orange (peel and all) supplies the natural pectin, balancing tart rhubarb with sweet berries.

Pennsylvania Dutch rhubarb orange jam with fresh rhubarb, orange zest, and orange juice for citrus brightness. Four ingredients, no commercial pectin, traditional Lebanon County recipe.

Mixed different kinds of melon together, use mint, fresh orange juice, fresh lime juice to make a fresh dressing, a good start of a day with these fresh fruits salad.

Sugar beets and carrots covered a sweet, tangy, warmly spiced coating. West Indian spices and ginger.

Raw cranberry-orange relish sweetened with sugar and spiked with whiskey at the last minute. Bold Thanksgiving condiment with zero cooking.

No-bake cappuccino truffles rolled in cocoa-sugar or coconut, made with instant coffee, marshmallow cream, chocolate wafer crumbs, and pecans. Makes 60 bite-sized treats in 30 minutes.

Fruit-sweetened strawberry jam: a refined-sugar-free freezer jam thickened with apple-grape juice concentrate and orange juice. Bright, fresh-tasting strawberry preserves in 30 minutes.

Dairy-free strawberry sherbet with bright lemon and orange juice in a smooth cooked sugar syrup base. Italian-style frozen dessert with intense fresh berry flavor and a scoopable texture.

Honeyed peach preserves: ripe peaches and orange peel cooked down with honey, sugar, and a touch of almond extract. Old-fashioned canning project for biscuits, toast, and gifting.

This is an all-purpose filling that can be used for cookies, bars, etc. I use it most often to fill hamantaschen. Extremely simple and delicious.

In this recipe, we use whole wheat couscous instead of rice, we add orange juice and currant, so the pilaf is sweet too.

Shredded carrots simmered with orange juice concentrate, raisins, and a pinch of cinnamon. A light, naturally sweet side dish ready in 20 minutes.

Apricot lite jam combines dried apricots with crushed pineapple and fresh orange for a tropical twist on a classic preserve. Less sugar than traditional jam, with citrus brightening the flavor.

Cranberry sorbet simmers cranberries with orange juice and sugar syrup, purées smooth, then freezes with a splash of Chambord. A bright palate-cleansing holiday dessert.