Recipes with oranges

Cranberry orange chutney with bourbon, mustard seeds, and brown sugar simmers into a sweet-tart relish with a smoky kick. The perfect Thanksgiving condiment that runs circles around the canned jellied stuff.

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.

Traditional British whole wheat Christmas cake with rum-soaked dried fruit, walnuts, almonds, stout and citrus zest. Aged dark fruit cake for the holiday season.

Super easy marinated shrimp, skewered then grilled to perfection. Great as a warm weather main dish or as an appetizer/hors d'oevres.

Get the jump on your Christmas baking by making this classic fruit cake now. Wrap it well and it will be perfect to serve, or give as a gift, on Christmas Day!

A delicious and refreshing soba noodle salad, serve it as a tasty side dish or a vegetarian main dish.

Strawberry-pineapple marmalade simmers fresh strawberries, chopped pineapple, and orange pulp with sugar into a glossy, fragrant tropical preserve. Water-bath canned for shelf-stable summer flavor.

Lots of flavor, and the recipe is easy to follow. My family loves this dish. Will be making it again for sure.

This fruity delicious dish is made with pineapple, honeydew melon, cantalope and nectarines.

Slow cooker spiced cranberry cider, apple cider mulled low with cranberries, orange, and a generous mix of cinnamon, clove, star anise, and candied ginger. A fragrant, hands-off hot drink for fall and holiday gatherings.

Old-fashioned orange lemon marmalade with whole fruit, water, and sugar. The traditional 3-day method that yields a glossy, bittersweet preserve perfect for toast.

Tangy orange marmalade made from fresh oranges and lemons with a slivered rind that suspends in jewel-like jelly. A classic small-batch preserve recipe with liquid pectin for guaranteed set.

Spiced cherry orange jam with sliced oranges, dark sweet cherries, and a warm cinnamon-clove-allspice infusion. A small-batch preserve for toast, cheese boards, and gift jars.

These ribs were the most delicious Chinese ribs ever. So much more meaty, juicy and tender than Chinese take-out. Give it a go, and you will be pleased.

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.

Carrot puree cake bakes smooth, cooked carrot puree into an ultra-moist crumb, warmed with cardamom and cinnamon and brightened with orange. Topped with classic cream cheese frosting for a fresh twist on carrot cake.